• Journal of the Korea Institute of Building Construction
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• v.12 no.4
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• pp.442-450
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• 2012

In this study, fire resistance and residual strength were examined after the addition of PF fiber and bonding fireproofing gypsum board to a high strength concrete-model column of 50 MPa grade. At the beginning of the experiment, all the properties of base concrete appeared to satisfy the target range. In terms of the internal temperature record, a trend of slightly high temperature was shown when the fireproofing gypsum board was not bonding, and when the fireproofing gypsum board was bonding, as PF content increased gradually, the temperature was gradually lowered. In terms of the relationship, as time elapsed a low temperature was shown when fiber was mixed, and when the board was bonding, the trend of lower temperature could be confirmed. Meanwhile, in terms of spalling property, a severe explosive fracture was generated at PF 0%, and falling off was prevented as the fiber content was increased; however, discoloration and a multitude of cracks were discovered, and when the board was bonding, the trend in which the exterior became satisfactory when the content was increased emerged. In terms of the residual compressive strength, measuring of strength could not be performed at PF 0% without bonding of board, and the strength was increased as the fiber content was increased; however, there was a decrease in strength of about 30 ~ 40%, and in the case of PF 0% with the bonding of board, the strength could be measured; however, about an 80% decrease in strength was shown, and only about a 10 ~ 20% decline in strength was displayed, as the range of decrease was reduced as the fiber content was increased. Considering all of these factors, it was determined that a more efficient enhancement of fire resistance was obtained when two methods are applied in combination rather than when the PF fiber content and bonding of fireproofing gypsum board are utilized individually.

• KSBB Journal
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• v.28 no.5
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• pp.287-294
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• 2013

Stained and discolored hair will be damaged by the shampooing, daily UV disposal, and the use of hair dryer. Thus many studies about the effect of various natural substances on the re-secure the skin and scalp are recently reported. This study was carried out to investigate the effect of green tea (Camelloia sinensis) seed oil on colored (dyed) and decolored (bleached) hair. The beneficial effects of green tea seed oil are already well known, but little research has been done about the hair treatment and fade-resistant effect. Dyed and bleached hair was pretreated with green tea seed oil to determine the tensile strength and elongation of the hair, to analyze the hair surface using SEM, and to compare the color fade using spectrocolormeter. The results showed that the tensile strength increased with green tea seed oil pretreatment samples for virgin, dyed, and bleached hairs. Elongation showed the reverse results showing the presence of hair treatment effect. The results of the surface pre-treatment in all groups analyzed by SEM, the hair cuticle became sharper, so coating effect were identified with all samples. The value of the $L^*$, $a^*$, $b^*$ decreased with washed hairs damaged by UV irradiation and the values were decreased also in dyed and bleached hair. In summary, green tea seed oil prevent reinjury to the heat and UV rays for colored and decolored hairs. Cosmetic practice effects of the oil were identified in the field to be appropriate to the customer's skin and scalp that natural cosmetic oils would like to offer.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.56-68
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• 2014

Yam Yackwa (YP) was made by addition of yam power (15%) into flour. Depending on extension of storage time, lightness and redness of YP were increased. Yellowness of YP was decreasing until 3 days and increased from 9 days of storage. However, the yellowness of Yackwa without Yam powder (Non-YP) was increasing until 3 days and decreased from 6 days of storage. Hardness, gumminess, and chewiness of YP were improved compared to Non-YP. It means that the addition of yam power makes Yackwa soft. Oil absorption of Non-YP was low. Acid value and peroxide value of YP were 1.57 and 19.04, respectively. Moisture contents, crude ash, crude fat, crude protein, and carbohydrate of YP were $2.55{\pm}0.08%$, $0.71{\pm}0.01%$, $6.11{\pm}0.06%$, $15.97{\pm}1.40%$, and $64.66{\pm}0.09%$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.202-209
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• 2017

The purpose of this study was to evaluate cookies added with aged black chestnut inner shells powder (ABCI). Cookies were prepared with three different levels (0.25%, 0.5%, or 1%) of ABCI. During storage, moisture content was higher in cookies containing ABCI compared with control cookies. As the amount of ABCI increased, pH of cookies added with ABCI decreased slightly, whereas acidity increased. The lightness and yellowness in the Hunter color system of cookies with ABCI decreased during storage, whereas redness increased during storage. Higher reducing sugar was contained in cookies with ABCI than in the control. Textural properties by texture profile analysis showed that hardness and chewiness decreased with an increase in ABCI amount. Total phenol content increased in cookies with ABCI. Antioxidant activities such as diphenyl picrylhydrazyl radical and hydroxyl radical scavenging activities increased in cookies with ABCI compared with that of the control. It is concluded that cookies with ABCI may be of high quality with antioxidant activity. In the preference test, cookies added with 0.5% ABCI showed the high results in terms of overall preference and buying intention.

• Journal of Life Science
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• v.30 no.10
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• pp.860-866
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• 2020

This study examined the characteristics of eggs obtained from layer chickens reared with feed that included Tenebrio molitor larvae, which were in turn bred using feed that included dried food waste powder. The eggs showed a tendency to be slightly thinner in the treated groups, but the Haugh unit indicating freshness was higher in the treated groups than the control group, and the 5% larval-treated group showed the highest value. The color of the yolk tended toward higher redness, lower brightness, and lower yellowness in the 5%-treated group, which also showed similar crude fat and protein values to the control group; the 10%- and 15% larval-treated groups had lower crude fat and protein values, although the carbohydrate content was higher. Structural amino acids in the treated groups showed a higher ratio of non-essential amino acids to essential amino acids than the control. The polyphenol content, which is an index of antioxidants, was highest in the 5%-treated group, and it is thought that this may affect the storage and antioxidant properties of the eggs. Thus, when employed with a feed source to maintain high protein and high fat, T. molitor larvae may cause critical changes in the nutrient content of eggs and improve their freshness.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.204-212
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• 2006

The physicochemical and sensory characteristics of milk bread substituted with a high wont of $\beta$-glucan were investigated. As $\beta$-glucan content increased up to 20%, the loaf volume and bread height were increased. There were no significant differences in Hunter color $L^*,\;a^*\;and\;b^*$ values of both crust and c겨mb of milk bread with $\beta$-glucan added up to 20%. The moisture content and water holding capacity of bread with 30% $\beta$-glucan were the highest among the treatments. Textural properties by TPA showed that hardness was not changed by the addition of $\beta$-glucan right after baking. Sensory evaluation results showed tt the scores of color, flavor, taste and over-all acceptability of the bread with $\beta$-glucan were not significantly different among the treated groups, except for milk bread with 30% $\beta$-glucan. Based on our results, $\beta$-glucan addition up to 20% enhanced baking quality of milk bread.

• Food Science and Preservation
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• v.13 no.4
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• pp.483-489
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• 2006

Considering the development of fusion ingredients rom red ginseng and Cheonggukjang (soybean-fermented food), their commercial powders were evaluated in their Hunter's colors, volatile compounds, and sensory properties depending on manufacturing companies and mixing ratio of both powdered products. Hunters L, a and b values of red ginseng powders were $75.56\sim85.50,\;1.90\sim6.30,\;and\;23.29\sim35.08$, respectively, while those of Cheonggukjang powders were $64.96\sim71.69,\;4.64\sim8.30,\;and\;30.45\sim36.50$, respectively. Volatile compounds were mainly composed of hexanal, $\beta-pinene$, methyl benzene, 3,5-methyl propyl nonane, 2-propanone, decane, and 2,8-dimethyl undecane in red ginseng samples, and of 2,3-butanedione, decane, 2,2,7,7-tetramethyl octane, and 3-methyl butanal in Cheonggukjang samples. Total volatiles of the mixed samples decreased as ginseng decreased and Cheonggukjang increased. The mixed sample of both red ginseng and cheonggukjang in same amounts was the highest in its sensory acceptability, which was composed in the order of 2-propanone, 2-butanone, pentane, hexanal and 3-methyl butanal. The above results indicate that red ginseng and Cheonggukjang showed a potential as fusion ingredient for preparing new functional produce through further processing.

• Journal of Yeungnam Medical Science
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• v.23 no.2
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• pp.182-192
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• 2006

Background: Atherosclerosis has emerged as the leading cause of death in developed countries. At present, human umbilical vein endothelial cells (HUVEC) are most commonly used for the investigation of Endothelial cells (EC). However, HUVEC are not found in arteries but only in veins. Currently there are many reports on methods used to isolate EC;, most of these methods require special equipment to remove contaminating smooth muscle cells (SMC). Materials and Methods: The method described here may be used to isolate not only ECs but also SMCs;,the approach presented here did not require special equipment. Rat aorta was treated with 2 mg/ml of type II collagenase solution for 45 minutes. The isolated cells from the aorta were incubated in medium G for a week;, only ECs could be separated. After the collagenase treatment, the rest of aorta was cut lengthwise, and left undisturbed to obtain SMCs in the culture dish for 10 days. To verify the purity of the isolated cells, we performed immunofluorescence and evaluated the results with transmission electron microscopy analysis. Results: The immunofluorescence study demonstrated specific expression of CD31 and ${\alpha}$-smooth muscle actin in the isolated ECs and SMCs, respectively. Cultured ECs and SMCs showed their own fine structure characteristics. Conclusion: These results suggest that this method for isolating ECs and SMCs may be especially useful for the study of atherosclerosis.

• The Journal of the Korea Contents Association
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• v.11 no.2
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• pp.268-275
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• 2011

21C digital culture is now affecting the life of arts and development through our system, as well as body arts and body painting. Body painting is not has been focused through our lives in 21stcentury as one genre. UV body painting is from short to long wave length that demonstrates to us the dimension by science and lighting showing more than 8 colors that are better off being set. From this research the theory of body painting considerate characteristics and vision for it. From the researchers line, dots, and side shows the UV body painting as a one piece of art and analyzing the 3D theory and once again showing vision through what it's affecting to their result.' UV body painting is usage of floral paints and using so called 'black light' that shows the short and long term wavelength that provides the 3D material, but first, this is different from normal body painting like dots, like, and layers shows more thoroughly and shows focused motive and you can easily tell the difference. As of all UV body painting is showing more 3D vision more than the design itself. From all this research, to all the body painters we await the future practical theory to be used and for the better future.

• Journal of the Korean Institute of Intelligent Systems
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• v.24 no.3
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• pp.271-278
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• 2014

In spite of that stop line and crosswalk should be aware of the most basic objects in transportation system, its features extracted are very limited. In addition to image-based recognition technology, laser and RF, GPS/INS recognition technology, it is difficult to recognize. For this reason, the limited research in this area has been done. In this paper, the algorithm to recognize the stop line and crosswalk is designed and implemented using image-based recognition technology with the images input through a vision sensor. This algorithm consists of three functions.; One is to select the area, in advance, needed for feature extraction in order to speed up the data processing, 'Region of Interest', another is to process the images only that white color is detected more than a certain proportion in order to remove the unnecessary operation, 'Color Pattern Inspection', the other is 'Feature Extraction and Recognition', which is to extract the edge features and compare this to the previously-modeled one to identify the stop line and crosswalk. For this, especially by using case based feature comparison algorithm, it can identify either both stop line and crosswalk exist or just one exists. Also the proposed algorithm is to develop existing researches by comparing and analysing effect of in-vehicle camera installation and changes in recognition rate of distance estimation and various constraints such as backlight and shadow.