• Korean Journal of Environmental Biology
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• v.36 no.4
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• pp.620-625
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• 2018

Pyropia yezoensis is one of the most extensively cultivated seaweeds used as food in Korea. However, the quality and yield of Pyropia farms are frequently affected by outbreaks of thallus discoloration. The objective of this study was to develop a simple and rapid method to evaluate P. yezoensis discoloration caused by nutrient deficiencies. A colorimeter was used to quantify the color of P. yezoensis in nutrient deficient media over 10 days. Quantitative values of lightness (L), redness (a), and yellowness (b) measured with a colorimeter were used as indicators of P. yezoensis discoloration. The vacuoles of P. yezoensis were observed at 4 days and swelled gradually from 6 days onward. The three colorimeter parameters L, a, and b values showed significantly different values with culture period. The lightness (L) value was darker initially, and continued to lighten over culture period. The yellowness (b) value increased, but the redness (a) value decreased throughout this study. The a/b ratio and redness (a) values from the colorimeter were important P. yezoensis color change indicators. The discoloration group of P. yezoensis had quantitative values for parameters of L above 70, a below 2.6, and b above 15.0. The results of this study showed that quantitative colorimetric measurements can be used as tools for simple and rapid detection of P. yezoensis discoloration.

• Applied Chemistry for Engineering
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• v.28 no.3
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• pp.345-350
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• 2017

The sintered density of uranium oxide pellets for pressurized water reactors is generally analyzed with pellet's samples completed with the sintering process. In this paper, the sintered density was analyzed by the newly developed method measuring the chromatography of ammonium diuranate, a precursor of uranium oxide, by a spectrophotometer (CM-5, Konica Minolta) before completing the sintering process. As a result of the sintered density analysis based on the brightness, color coordinate values (L, a, b) obtained from five ammonium diuranate samples by a spectrophotometer and the trend line of sintered density analyzed by a previous method, the sintered density with respect to the L value was observed with 0.9967 of the decision factor $R^2$. In case of a value, $R^2$ value was 0.9534 indicating lower reliability than that of the L value. However, b value with $R^2$ value of 0.4349 showed a very low correlation.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.144-150
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• 2004

This study was conducted to investigate the quality characteristics and shelf-life of tofu added with basil water extract (BWE). BWE was selected from 11 kinds of herbs based on estimations of antimicrobial activity, taste and flavor. The amount of waster was 7 times greater than that of raw soybean, BWE concentration against soybean juice was 20 mg% and GDL concentration was 0.3% as the optimal preparation conditions of tofu added with BWE (BWE-tofu). Color L＊, a＊ and b＊ values of BWE-tofu were 78.11, 0.78 and 19.10, respectively, indicating that light green color was lower in the L＊ value, and higher in the at and b＊ values compared to control products. Savory taste and overall acceptability of the tofu were higher than those of control products evaluated by sensory test. Shelf-life of the tofu at 10$^{\circ}C$ was 8 days, which was prolonged by 4 days compared to control products evaluated by pH, titratable acidity and total microbes.

• Journal of the Korea Institute of Building Construction
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• v.18 no.1
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• pp.1-7
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• 2018

This work aims to suggest the most proper Hwangtoh color(ocher) for sidewalks and walkways located at the central part of the city. The actual colors of Hwangtoh samples that were obtained from 3 different locations (mountain walkways) in Busan were measured. In addition, personal preferences of such Hwangtoh colors were evaluated through survey in order to provide a proper standard reference color for urban walkways and sidewalks. With respect to the chromaticity of Hwangtoh obtained in Busan, $a^*$ and $b^*$ values were found to range from 3.6 to 13.6 and 11.4 to 23.4, respectively. It was also found that $L^*$ (lightness) values of 3 different Hwangtoh samples were found to be similar. According to the results from survey, higher values of $+a^*$ (red type) and $+b^*$ (yellow type) were preferred, indicating the red and yellow color needs to be developed stronger from Hwangtoh. Based on these findings, the proper Hwangtoh color used for walkways in urban area was chosen. It was found to be $L^*$ for 32.2~45.8, $a^*$ for 5.2~13.6, and $b^*$ for 15.8~21.2, respectively.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.292-298
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• 2003

This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531％, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.277-283
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• 2002

In the present study, adverse effects of megadose of dietary perilla oil were investigated in an experimental model consisted of 6 groups of Wistar rats. To compare the adverse effects of megadose perilla oil with different kind of dietary fat, rats were fed one of the following diets for one month: 10% beef tallow (B$_1$B), 10% corn oil (C$_1$B), 10% perilla oil (P$_1$B), 20% beef tallow (B$_2$B), 20% corn oil (C$_2$B), and 20% perilla oil (P$_2$B) diet. The body weight gain rate seemed to be more affected by the size of fat contents than the species of fat in the diet, so the body weight gain rate of 20% fat groups were significantly higher than those of 10% fat groups in spite of the larger amount of flood intake in 10% fat groups than in 20% fat groups. The levers of plasma triglyceride and total-cholesterol in 20% fat groups were significantly increased in dose dependent fashion when compared to 10% groups, the values of beef tallow (B$_2$B) group being the highest among all groups. Plasma glutainic pyruvic transferase activities and level of blood urea nitrogen had a tendency to increase along with increase of fat contents (%) in diets, the values of P$_2$B group, the highest among all groups, being beyond the normal levers. The plasma carbon dioxide concentration of P$_2$B group was the highest in all groups and exceeded the normal value, there being no significant difference among the plasma carbon dioxide concentration of others groups. The results showed that large dose and long term intake of dietary perilla oil had some adverse effects on hepatic and other organic functions in rats.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.10 no.7
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• pp.1222-1228
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• 2006

In this paper, I propose a video watermaking method using adaptive threshold value and half-cell motion vector. Conventional method cause a lot of change of motion vectors and bring about a falling-off in invisibility, because it search embedding condition about whole macroblocks and watermarks are embedded in arbitrary motion vectors. Proposed method improve invisibility and decrease in number of change of motion vectors, because it create threshold value by using power of motion vector(PMV), and watermarks are embedded in motion vectors which greater than threshold value. Consequently, proposed method improve invisibility with on an average 5.4 dB ~9.3dB according to video bit-stream.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.263-267
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• 2002

This experiment was conducted to find out the varietal differences in the relationships of chlorophyll and nitrogen concentration with leaf greenness value (SPAD value). We used two rice varieties with different leaf color type: Hwaseongbyeo has pale green leaves, and Gwanganbyeo has dark green leaves. SPAD value was correlated with chlorophyll a concentration significantly in both varieties, but not with chlorophyll b in Hwaseongbyeo. The correlation coefficients between SPAD value and nitrogen concentration of rice flag leaves were highly significant. However, the regression analysis between SPAD value and nitrogen concentration of rice flag leaves showed different relation among varieties. The slope of the regression line in Gwanganbyeo was steeper than that in Hwaseongbyeo. In conclusion, SPAD value can be applied to estimate the chlorophyll a concentration without consideration of varietal differences. Chlorophyll b and nitrogen concentration in the leaf were regressed to the SPAD values differently with varieties. This implies that the SPAD value can not be used directly to estimate chlorophyll b and nitrogen concentration without consideration of varietal differences.

• Water for future
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• v.25 no.2
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• pp.79-87
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• 1992

This study is a model on the Migration Characteristics which developed by using the equations for conservation of mass, momentum and for lateral stability of the streambed, an the model can be examined for magnitude and location of near-bank bed scour as well as rates and direction of meander migration in which sine-Wave type rivers(SWR) of the small sinuosity. It is evident from this study that the transverse bed slope factor B' and transverse mass flux factor $ play significient roles, and show reasonable that the values are B'=4.0 and $=0.4 respectively . It will be a useful guide in planning, design, construction, and development of SWR river-basin projects.

• Journal of Bio-Environment Control
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• v.23 no.3
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• pp.244-249
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• 2014

Hunter value ($L^*$, $a^*$, $b^*$) is a rapid and convenience method for compare with different skin color, but not suitable to compare quality with various grape cultivars. Color Index for Red Grapes (CIRG) is one of a simply convert method for grape skin color as numeric data, and many previously result showed that high correlation between CIRG index and various quality factors of grape. In this experiment, we measured CIRG index, total soluble solids (TSS), titratable acidity (TA), and total anthocyanin content on the grapes (Campbell Early, Heukbosuk, Kyoho) from the varaison to harvest. As a result, CIRG index and anthocyanin contents have an exponential correlation; r-square is each 0.8595 in the 'Campbell Early' and 0.8500 in 'Heukbosuk'. And TSS and CIRG index have a positive r-square, at the Campbell Early is 0.7758 and Heukbosuk is 0.7253. Also TA and CIRG index have a positive r-square, at the Campbell Early is 0.7279 and Heukbosuk is 0.6630. These results were shown that CIRG index is a reliable indicator for a none-destructive evaluation of the grape quality.