• Korean Institute of Interior Design Journal
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• v.25 no.2
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• pp.59-69
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• 2016

This study aimed to understand the importance of applying finishing materials into interior space, and to add meaning to the creation of functional space, associated interior finishing materials with brain science. To achieve this purpose, brainwave(EEG) experiment was conducted. The brainwave appearing when sensing the surface of interior finishing materials with hands was measured. The locations of the electrode were FP1, FP2, F3, F4, C3, C4, P3, P4, O1, O2, F7, F8, T3, T4, T5, T6, CZ, FZ, and PZ and in addition to these, AFZ was added. Eight(8) kinds of finishing materials: metallic material, film paper, lumbar, stone, glass, silk wallpaper, fabric, and paint were used to measure '${\alpha}$-wave against ${\beta}$ wave.' As a result, it was found that the most activated finishing material in term of relaxation was film paper, followed by metallic, glass, paint, fabric, stone, lumbar, and silk wallpaper. To explain in light of this, (1) '${\alpha}$-wave against ${\beta}$ wave' was the most activated at ch1-FP1 and ch2-FP2, and at ch17-AFZ and ch19-FZ, which indicated that metopic-prefrontal lobe showed the highest activation in relaxation. Film paper, among the finishing materials, showed the highest increase in relaxation. (2) In general, '${\alpha}$-wave against ${\beta}$ wave' relaxation was inhibited at ch13-T3 and ch14-T4, and at ch15-T5 and ch16-T6 and the arousal in the temporal lobe was prominent. Silk wallpaper, among the finishing materials, showed the highest arounsal effect. As a result of measuring the superficial touch on the silk wallpaper, which was regarded as the most rough material among the eight finishing materials, the arousal effect of ${\alpha}$-wave against ${\beta}$-wave, among the brainwave characteristics, was found to be the highest. (3) to judge from the scope of this experiment regarding the tactile sensation over the finishing materials, it is considered that the brainwave reaction sometimes appeared contrastive depending on whether the surface was smooth or rough and there also appeared a difference in relaxation and arousal reaction of the brainwave depending on whether the surface was hot or cold, but the sensation on the surface texture was often evaluated differently depending on who you were. For this reason, this study has some limitations.

• Food Science and Preservation
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• v.14 no.2
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• pp.136-141
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• 2007

The effects of various concentrations (0.01% 0.02% both v/v) of a Turmeric (Curcuma aromatica Salab.) ethanol extract (CE) on the shelf life of tofu were investigated during tofu storage for 12 d at $25^{\circ}C$. The total number of bacteria in tofu containing 0.02% CE was ca. 100 1,000-fold lower than that of the control after this period Tofu containing CE had a lower pH then did control curd, but was higherin titratable acidity, during the storage period. Measurement of hardness, cohesiveness, and springiness of tofu containing CE were higher than those of control during storage. Each of these parameters of texture value improved (increased) with an increase in the concentration of CE in tofu The degree of whiteness of tofu did not differ between samples with or without CE. The yellowness of tofu increased after addition of CE. The overall acceptability of tofu containing CE was lower than that of control.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.5
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• pp.944-958
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• 2011

Soil hydraulic properties such as hydraulic conductivity or water retention which are costly to measure can be indirectly generated by soil pedotransfer function (PTF) using easily obtainable soil data. The field soil structure description which is routinely recorded could also be used in PTF as an input to reduce the uncertainty. The purposes of this study were to use qualitative morphological soil structure descriptions and soil structural index into PTF and to evaluate their contribution in the prediction of soil hydraulic properties. We transformed categorical morphological descriptions of soil structure into quantitative values using categorical principal component analysis (CATPCA). This approach was tested with a large data set from the US National Pedon Characterization database with the aid of a categorical regression tree analysis. Six different PTFs were used to predict the saturated hydraulic conductivity and those results were averaged to quantify the uncertainty. Quantified morphological description was successively used in multiple linear regression approach to predict the averaged ensemble saturated conductivity. The selected stepwise regression model with only the transformed morphological variables and structural index as predictors predicted the $K_{sat}$ with $r^2$ = 0.48 (p = 0.018), indicating the feasibility of CATPCA approach. In a regression tree analysis, soil structure index and soil texture turned out to be important factors in the prediction of the hydraulic properties. Among structural descriptions size class turned out to be an important grouping parameter in the regression tree. Bulk density, clay content, W33 and structural index explained clusters selected by a two step clustering technique, implying the morphologically described soil structural features are closely related to soil physical as well as hydraulic properties. Although this study provided relatively new method which related soil structure description to soil structure index, the same approach should be tested using a datasets containing the actual measurement of hydraulic properties. More insight on the predictive power of soil structure index to estimate hydraulic properties would be achieved by considering measured the saturated hydraulic conductivity and the soil water retention.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.6
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• pp.823-827
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• 2010

This study was conducted to assess the propriety of models for soil water characteristics estimation in anthropogenic soil through the measurement of soil water content and soil water matric potential. Soil profile was characterized with four different soil layers. Soil texture was loamy sand for the first soil layer (from soil surface to 30 cm soil depth), sand for the second (30~70 cm soil depth) and the third soil layers (70~120 cm soil depth), and sandy loam for the fourth soil layer (120 cm < soil depth). Soil water retention curve (SWRC), the relation between soil water content and soil water matric potential, took a similar trend between different layers except the layer of below 120 cm soil depth. The estimation of SWRC and air entry value was better in van Genuchten model by analytical method than in Brooks-Corey model with power function. Therefore, it could be concluded that van Genuchten model is more desirable than Brook-Corey model for estimating soil water characteristics of anthropogenic soil accumulated with saprolite.

• Korean Journal of Heritage: History & Science
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• v.50 no.2
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• pp.40-61
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• 2017

This study investigated material characteristics of composition and variable strength measurement using physicochemical and petrographic analysis for lime-soil mixture barrier tombs of Guri Galmae site in Joseon Dynasty. The tomb barriers are composed mainly of microcrystalline calcite, quartz, feldspar and mica with lime matrix. The lime matrix shows compact sheet texture, and some samples show hydration aggregates with needle-shaped textures. Gypsum occurred as a secondary process where carbonization reactions were poor. Concentrations of CaO in the tomb barrier very widely ranged from 4.43 to 36.19 wt.%, specific gravity and absorption ratio of the materials show of 1.35 to 1.62 and 20.1 to 32.6%, respectively. As the rebound hardness, the materials ranged from 10.0 to 28.4 (mean 15.7). The values are higher in the $-90^{\circ}$ direction rather than in the $0^{\circ}$ direction with the consequence that the values indicate more strength toward the vertical direction. Difference in strength by directions was caused by the directions of the tomb barriers, which is related to the processes in each stage. In the tomb barriers, ultrasonic velocity and unconfined compressive strength ranged from 1,049.2 to 1,728.9m/s and under 5.00MPa, respectively. Variation patterns between the two are very similar in values. As the result of composition and strength, the materials of higher contents on CaO are higher in strength values. Generally, techniques and skills to make the lime-soil mixture barriers are interpreted as low qualities in relatively.

• Journal of Drive and Control
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• v.17 no.4
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• pp.133-140
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• 2020

Traction performance of a tractor varies depending on soil conditions. Sinkage and slip of the driving wheel for tractor frequently occur in a reclaimed land. The objective of this study was to develop a tractor suitable for a reclaimed land. Traction performance was evaluated according to soil conditions of reclaimed land and paddy field. Field experiments were conducted at two test sites (Fields A: paddy field; and Field B: reclaimed land). The tractor load measurement system was composed of an axle rotation speed sensor, a torque meter, a six-component load cell, GPS, and a DAQ (Data Acquisition System). Soil properties including soil texture, water content, cone index, and electrical conductivity (EC) were measured. Referring to previous researches, the tractor traveling speed was set to B3 (7.05 km/h), which was frequently used in ridge plow tillage. Soil moisture contents were 33.2% and 48.6% in fields A and B, respectively. Cone index was 2.1 times higher in field A than in field B. When working in the reclaimed land, slip ratios were about 10.5% and 33.1% for fields A and B, respectively. The engine load was used almost 100% of all tractors under the two field conditions. Traction powers were 31.9 kW and 24.2 kW for fields A and B, respectively. Tractive efficiencies were 83.3% and 54.4% for fields A and B, respectively. As soil moisture increased by 16.4%, the tractive efficiency was lowered by about 28.9%. Traction performance of tractor was significantly different according to soil conditions of fields A and B. Therefore, it is necessary to improve the traction performance of tractor for smooth operations in all soil conditions including a reclaimed land by reflecting data of this study.

• Korean Journal of Heritage: History & Science
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• v.57 no.1
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• pp.82-108
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• 2024

With the transition of archaeological recording method's transition from analog to digital, the 3D scanning technology has been actively adopted within the field. Research on the digital archaeological digital data gathered from 3D scanning and photogrammetry is continuously being conducted. However, due to cost and manpower issues, most buried cultural heritage organizations are hesitating to adopt such digital technology. This paper aims to present a digital recording method of relics utilizing open-source software and photogrammetry technology, which is believed to be the most efficient method among 3D scanning methods. The digital recording process of relics consists of three stages: acquiring a 3D model, creating a joining map with the edited 3D model, and creating an digital drawing. In order to enhance the accessibility, this method only utilizes open-source software throughout the entire process. The results of this study confirms that in terms of quantitative evaluation, the deviation of numerical measurement between the actual artifact and the 3D model was minimal. In addition, the results of quantitative quality analysis from the open-source software and the commercial software showed high similarity. However, the data processing time was overwhelmingly fast for commercial software, which is believed to be a result of high computational speed from the improved algorithm. In qualitative evaluation, some differences in mesh and texture quality occurred. In the 3D model generated by opensource software, following problems occurred: noise on the mesh surface, harsh surface of the mesh, and difficulty in confirming the production marks of relics and the expression of patterns. However, some of the open source software did generate the quality comparable to that of commercial software in quantitative and qualitative evaluations. Open-source software for editing 3D models was able to not only post-process, match, and merge the 3D model, but also scale adjustment, join surface production, and render image necessary for the actual measurement of relics. The final completed drawing was tracked by the CAD program, which is also an open-source software. In archaeological research, photogrammetry is very applicable to various processes, including excavation, writing reports, and research on numerical data from 3D models. With the breakthrough development of computer vision, the types of open-source software have been diversified and the performance has significantly improved. With the high accessibility to such digital technology, the acquisition of 3D model data in archaeology will be used as basic data for preservation and active research of cultural heritage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.907-914
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• 1996

To enhance the shelf-life and quality of baechu kimchi, the effects of CSP(crab shell powder) addition to kimchi was investigated. Overall qualities were deteriorated by fish odor, chewiness of particles, sharp pH increase at the early fermentation stage; therefore in order to solve these problems kimchi fermentation was carried out with kimchi containing 1, 3, 5% CSPB for salted baech weight at $10^{\circ}C$ for 300ays. Quality of kimchi was evalutated by the measurement of pH, acidity, colour L, a, and b value, the number of microbe and lactic acid bacteria, texture. Ten highly trained panelists were involved in the sensory evaluation. During the entire fermentation periods, pH, hardness, colour L, a and b value, the number of lactic acid bacteria of kimchi with CSPB were higher than those of control, but acidity was lower. Sensory quality showed that sour taste of control at 15-day fermentation was already strong. However, sour taste, crispness taste, and overall taste of kimchi with CSPB untill 20-day fermentation were good. Especially, overall taste of kimchi containing 3% CSPB at 30-day fermentation was good, but that of kimchi containing 5% showed fish odor from the early periods of fermentation.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.307-313
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• 2006

Tofu was prepared with various herbs (green tea, rosemary, lavender and thyme) and the tofu quality was investigated during storage. In the measurement of tofu color, the L and b values increased during storage period. Especially, the b value was very high at 8 days after storage. The pH value of tofu increased until 6 days of storage, but then decreased. The turbidity gradually increased until 6 days of storage and rapidly increased at 8 days of storage. The microorganism count of herb tofu was lower an that of control tofu during storage. Especially green tea tofu showed the lowest psychrotrophic microorganism count as $1.3{\times}10^8\;CFU/g$. In addition, lavender tofu showed the lowest aerobic mesophilic microorganism count $(2.0{\times}10^7\;CFU/g)$ at 8 days of storage. In texture analysis, hardness and chewiness of herb tofu increased with increasing storage period. Springiness increased to 2 or 4 days of storage but decreased after 6 or 8 days. Therefore, herb tofu is expected to have good quality physiologically as well as microbiologically.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1106-1113
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• 2017

The objective of this study was to determine the quality characteristics of fried yakgwa and baked yakgwa prepared with different amounts of P. frutescens powder. Moisture contents of fried yakgwa were 7.05%, and moisture content of baked yakgwa with different amounts of P. frutescens powder were 12.42~10.44% and decreased with higher amount of P. frutescens powder. This result can be attributed to loss of water in yakgwa in the course of the fried process. Although the degree of expansion of baked yakgwa was lower than that of fried yakgwa, size and shape of yakgwa were maintained. Yakgwa is appropriate as a cookie type product. Crude lipid contents of fried yakgwa were higher than those of baked yakgwa due to the exchange reaction of water and fat during the fried process. Energy of fried yakgwa was 501 kcal and was higher than that of baked yakgwa with different amounts of P. frutescens powder. This greatly affected the fat content of each sample. Energy of baked yakgwa increased with higher amount of P. frutescens powder due to the characteristics of the ingredients or jasoyeop. For chromaticity determination, L values of fried yakgwa were lower, but a, and b values were higher than those of baked yakgwa, and L, a, and b values decreased when P. frutescens powder increased. Texture measurement showed that hardness, cohesiveness, chewiness, gumminess increased with higher amounts of P. frutescens powder, whereas springiness decreased. The antioxidant activities of fried yakgwa measured based on DPPH scavenging activity were higher than those of baked yakgwa with 0%~0.2% P. frutescens powder and lower than those of baked yakgwa with 0.3%~0.4% P. frutescens powder. In the sensory evaluation, baked yakgwa with 0.1% addition of P. frutescens powder showed the highest preference in terms of overall acceptance, and 0% addition of P. frutescens powder showed the highest preference in terms of color and flavor. These results suggest that P. frutescens powder may be a useful ingredient in baked yakgwa to improve quality and sensory properties.