• Journal of Conservation Science
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• v.28 no.3
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• pp.193-204
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• 2012

This research aims to examination the material characteristics changes of the ancient clay depending to firing temperature and to verify the firing temperature of the Joseon potteries from the Yongam site in Ssangyongdong of Cheonan, Korea. To this study, we conducted a firing experiments using the ancient clay that was verified raw material of the Joseon potteries from the study area in the temperature range from 500 to $1,200^{\circ}C$. The yellowish tint, the reddish tint and the specific gravity of firing samples increase according to firing temperature rise. But the absorption ratio and the porosity decreased under same firing temperature range. The soft potteries from the Yongam site has similar material characteristics with the fired samples at 800 to $950^{\circ}C$. And the hard potteries from the Yongam site bears the same relation to the fired samples at about $1,100^{\circ}C$. This result is considerably signification for the interpretation of firing temperature. The geochemical characteristics of the original clay according to the firing experiments, on the other hand, is not affected of temperature in this study.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.386-392
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• 2001

Quality characteristics of conventional and whey noodles were investigated by studying the textural properties. cooking properties, and sensory characteristics. The whey noodles were prepared by mixing whey powder with the wheat flour before noodle production, with the mixture ratio ranging between 1 and 7% in volume. The results are summarized as follows : the addition of whey powder noticeably improved the textural characteristics of the cooked noodles, i.e. hardness, gumminess, and chewiness. The best results were obtained using the following percentage of whey in the mixture: the hardness with 1% added, the gumminess and chewiness with 3% added, and the elasticity with a 7% addiction. The tension force also increased with addition of whey powder, The highest tension force was obtained when 3% of the whey was mixed. While the cooking water of the general noodles displayed a light reddish tint, the cooking water of the whey noodles had a yellow-greenish tint. The cooking water of the whey noodles was more turbid than that of the conventional noodles. The whey noodles increased in volume more than the conventional noodles. after cooking. There was no difference in weight increase and water absorption rates between both types of noodles. More favorable results were shown for appearance, color, texture, and sensory acceptability in the whey noodle than in the conventional noodles.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.591-594
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• 1999

An instrumental analysis of Sanyakbyung was carried out along with sensory evaluation to find out how its quality characteristics changed by the addition of glutinous rice flour(0%, 10%, 20%, 30%, 40% and 50%). The moisture content of Sanyakbyung decreased in proportion to the increment of glutinous rice flour. In terms of color, L-value increased depending on the increment of glutinous rice whereas a-value and b-value showed a decrease. This could be accounted for by two factors: one is that the protein contained in yam flour contributed to black coloring and the other is that the color of yam flour itself contributed ostensively to the tint of blackish coloring, and also to the tint of yellow and red coloring. ln the two bite compression test, the hardness, gumminess, chewiness, and cohesiveness of Sanyakbyung decreased depending on the increment of glutinous rice flour. The springiness did not show any significant variation among the samples. That is, the more yam flour was added, the more cohesive and gummy Sanyakbyung was produced. There were significant differences(p<0.05) in the sensory characteristics of the samples in which Sanyakbyung with 10% glutinous rice flour was most preferred in color, those with 20% in flavor, and those with 40% in taste. Adhesiveness and consistency in the palate responses also showed significant differences among samples in which the sample with 40% glutinous rice flour was most favored in consistency. When the content of yam increased, the gumminess also increased. Generally, Sanyakbyung with soft but less gummy texture was preferred to strong gummy one which was easily stuck to teeth. In the overall acceptance, Sanyakbyung with 40% glutinous rice four was most preferred.

• Elastomers and Composites
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• v.40 no.3
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• pp.188-195
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• 2005

Chemical and physical changes and the contents of functional groups in the carbon black surface after the ozone treatment was investigated using elemental analysis, pH, tint strength, DBP, $N_2SA$, IA, and acid-base reaction. As the treatment time was increased, surface structure, particle size and surface area of carbon black did not change, while surface oxygen contents increased, and pH decreased and then saturated after $1{\sim}2$ hour. The contents of carboxylic, lactone, hydroxyl, and carbonyl groups were analyzed with four bases such as $NaHCO_3,\;Na_2CO_3,\;NaOH$, and $NaOC_2H_5$. Before oxidation, the carbonyl group was dominantly present on the surface, but by increasing the treatment time, the contents of the carboxylic and carbonyl groups increased to a saturated level after $1{\sim}2$ hour. Before and after the oxidation, the lactone and hydroxyl groups were nearly absent. These results showed that the reaction mechanism of carbon black and ozone is similar to that of ethylene and ozone. Weight of oxidized carbon black was increased after treating AIBN, while free radical was slightly decreased by ESR analysis. When carbon black was treated with organic compounds containing mercapto- groups, the results of ESR showed that free radical peak intensity was almost diminished compared to original carbon black.

• Journal of Internet Computing and Services
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• v.7 no.2
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• pp.23-35
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• 2006

This work presents o novel method which extract facial region und features from motion picture automatically and controls the 3D facial expression in real time. To txtract facial region and facial feature points from each color frame of motion pictures a new nonparametric skin color model is proposed rather than using parametric skin color model. Conventionally used parametric skin color models, which presents facial distribution as gaussian-type, have lack of robustness for varying lighting conditions. Thus it needs additional work to extract exact facial region from face images. To resolve the limitation of current skin color model, we exploit the Hue-Tint chrominance components and represent the skin chrominance distribution as a linear function, which can reduce error for detecting facial region. Moreover, the minimal facial feature positions detected by the proposed skin model are adjusted by using edge information of the detected facial region along with the proportions of the face. To produce the realistic facial expression, we adopt Water's linear muscle model and apply the extended version of Water's muscles to variation of the facial features of the 3D face. The experiments show that the proposed approach efficiently detects facial feature points and naturally controls the facial expression of the 3D face model.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2004.11a
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• pp.41-46
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• 2004

In this paper, we study the stabilization control if an underwater vehicle from its initial posture to its desired one. We assume tint the underwater vehicle has velocity constraint, i.e. it has no velocity component for some direction. Our approach is based on the nonholonomic system which am derived from velocity constraints that cannot integrable. We proposed a control strategy for posture control of the underwater vehicle using multi-rate digital control. The proposed control scheme is applied to the berthing control if an underwater vehicle and verified the effectiveness if control strategy by numerical simulation.

• Journal of the Korean Society of Costume
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• v.58 no.3
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• pp.123-130
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• 2008

Symbolizing holiness, wealth and power, golden color was most effective to express the absolute power of royal family and aristocratic society as well as the beauty of magnificent and brilliant authority. Such golden color was understood as the artistic color formed in the dictatorial society as well as the society under the rule of absolute monarch. Thus, it has been used in the costume that symbolizes nobleness, holiness, brilliancy, ethnicity and future-oriented property. In this sense, the image of golden color shown in contemporary fashion was analyzed as follows in this research: First, showing the future-oriented image, golden color expresses avant-garde, cyber and cosmic future-oriented image by using diverse new materials which introduce the state-of-the-art technology sense in addition to metallic textile. Second, getting hint from the ethnic costume of many countries around the world such as brilliant embroidery using golden-thread, ornament with exaggerated technique such as gold foil, mark and character in peculiar tint, the ethnic image of golden color expressed the peculiar color or materials of ethnic costume, handicraft details, etc in golden color. Third, since golden color is expressed in ostentatious image to which elegance and luxuriousness that looks like the work of haute-couture costume of royal family or sensuality that voluptuously expresses the beautiful body line of women are added, the viewers are enchanted or attracted.

• Journal of Information Science Theory and Practice
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• v.5 no.3
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• pp.48-60
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• 2017

The purpose of this paper is to understand the profiles of users and their motivations in sharing research articles on Twitter. The goal is to contribute to the understanding of Twitter as a new altmetric measure for assessing impact of research articles. In this paper, we extended the previous study of tweet motivations by finding out the profiles of twitter users. In particular, we examined six characteristics of users: gender, geographic distribution, academic, non-academic, individual, and organization. Out of several, we would like to highlight here three key findings. First, a great majority of users (86%) were from North America and Europe indicating the possibility that, if in general, tweets for research articles are mainly in English, Twitter as an alternative metric has a Western bias. Second, several previous altmetrics studies suggested that tweets, and altmetrics in general, do not indicate scholarly impact due to their low correlation with citation counts. This study provides further details in this aspect by revealing that most tweets (77%) were by individual users, 67% of whom were nonacademic. Therefore, tweets mostly reflect impact of research articles on the general public, rather than on academia. Finally, analysis from profiles and motivations showed that the majority of tweets (from 42% to 57%) in all user types highlighted the summary or findings of the article indicating that tweets are a new way of communicating research findings.

• Textile Coloration and Finishing
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• v.14 no.3
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• pp.44-52
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• 2002

Recently there has been a growing interest in the use of natural dyes in textile applications. Natural dyes can exhibit better biodegradability and generally have a higher compatibility with the environment. In this study, the colorants of Catalpa ovata bark were extracted with water and analyzed by spectrophotometry for their main colorant species. Cotton, silk and wool fabrics have been dyed with aqueous extract of Catalpa ovata bark and their dyeabilities on the fibers were studied. Additionally the fastness to washing, drycleaning and light, and the effects on bacteriostatic rate and UV-B protection rate were also investigated. The major colorant of the extract of Catalpa ovata bark was shown to be 6-O-trans-caffeoyl-$\beta$-D-glucopyranoside. Cotton, silk and wool fabrics dyed with the extract of Catnip ovata bark were colored in yellowish red tint. The optimum dyeing condition of the colorants extracted from Catalp ovata bark was three repeated dyeing at $95^\circ{C}$ for 1 hr using post mordanting. For dyed silk and wool fabric, the fastness to washing were improved by mordanting, and the fastness to drycleaning were very outstanding. In case of wool fabric dyed with the extract of Catalpa ovata bark, the bacteriostatic rate was increased drastically by 98.0%, and UV-B protection rate was increased by 97.3%.

• Textile Coloration and Finishing
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• v.28 no.1
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• pp.14-22
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• 2016

The objective of this study is to develop eco-friendly, functional towel material utilizing cotton-Modal-chitosan blended(C-M-CH) yarn and natural dyeing with mugwort colorants. Dyeing properties of towels with mugwort colorants were studied by investigating the effect of dyeing conditions including concentration of mugwort colorants, dyeing temperature, and dyeing time, and the effects of mordants on dye uptakes were investigated. The C-M-CH towel showed better dye uptake than 100% cotton towel with mugwort colorants. The shade of towels got darker and red-yellowish tint increased by mordanting. Comparing with 100% cotton towel, the colorfastness of dyed C-M-CH towel was satisfactory showing above 3 grade which is the lowest grade to washing fastness. The antibacterial activity against Staphylococcus aureus and deodorization performance of towels were excellent and improved by dyeing with mugwort colorants. From the results obtained, it is concluded that the cotton-Modal-chitosan blended towel dyed with mugwort colorants can be used practically for an eco-friendly and multi-functional towel materials with excellent absorbance and drying properties.