• Journal of the Korea Concrete Institute
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• v.18 no.3 s.93
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• pp.431-438
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• 2006

The determination of the depth of deteriorated concrete is one of the main problems in the structural assessment of concrete structures that have been subjected to a fire. This information is particularly important in order to optimize the future operations of repair/strengthening, or in decision-making concerning a possible demolition. The purpose of this study is to propose evaluation technique of damaged depth of concrete exposed at high temperature. In order to evaluate damaged depth of core picked at member under fire, the 24 specimens have been made with variables of concrete strength(20 MPa, 40 MPa, 60 MPa) and heating exposure condition in 600 and 800 for 2 hours. Color change analysis and water absorption after heating have been measured and split tensile stress test was performed to ka the residual compressive strength against the depth of specimen. The results show that the deeper of the depth from heating face, water absorption ratio is smaller and residual stress ratio is larger and the color of heated face is changed to red color. Using this technique at damage evaluation of fired structure, We evaluate damaged depth of member under fire and determine the reasonable strengthening range.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.361-367
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• 1996

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of emulsion curd, we investigated the processing conditions of emulsion curd contained succinylated gelatin from conger eel skin as an emulsifier and emulsion curd-added surimi gel. Activity and stability of emulsion curd on standing at room temperature, chilled temperature and vibration were remarkably improved by the addition of 15 tunes of soybean oil and 5 times of water to succinylated gelatin from conger eel skin. The proximate composition of the emulsion curd was moisture 18%, protein 5%, lipid 76% and ash 0.5% and its appearance was white. Peroxide value and fatty acid composition of emulsion curd contained succinylated gelatin as an emulsifier were similar to these of soybean oil. By the addition of 6% of emulsion curd to mackerel surimi, gel strength, appearance and texture of the resulting surimi gel were improved, while its peroxide value and brown pigment revealed minor change. From the results of volatile basic nitrogen, viable cell counts and histamine content, the emulsion curd-added mackerel surimi gel can be safe In the sense of food sanitation.

• The Journal of the Korea Contents Association
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• v.19 no.10
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• pp.353-363
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• 2019

This study is for the use of color recommendation system for the color combination of mobile application. For this study, color combination methods of a material design color system that recommends harmonized colors automatically and of a mobile web application were applied to a mobile application design and a color combination experiment was carried out. Then for a survey on the experiment using the two methods, color combinations, selected colors and satisfaction with outputs were investigated on a 7-point Likert scale. And color combination characteristics of outputs were compared. It was found that the material design color palette made it easy to select colors by systematizing the regular coloring stages of fixed colors automatically, but there were differences in color compositions and color scopes of dominant color, assort color and accent colors, which are three-color combinations of mobile web application and accent color selection function was required for each design, since only primary colors and secondary colors could be selected. Moreover, chromatic colors were used a lot in the material system because of the fixed color scopes and color combination scopes and images of color combination outcomes varied depending on the color combination scopes, even when tones with a big contrast or complementary colors were selected. The role of color composition was important according to the color combination scopes.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.4
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• pp.1186-1191
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• 2010

Colored cubic zirconia specimen made by skull melt process were annealed in vacuum at the temperature of $1200^{\circ}C{\sim}1400^{\circ}C$ for 10~60 minutes to enhance the color. All the seven specimen become darker and eventually be black as annealing temperature and time increase. The black samples turned into original colors when we elevated the temperature with oxy-acetylene torch for around 10 minutes in the air. Finally, we could tune the colors of cubic zirconia either anneal in vacuum or the black samples in the air to obtain the proposed colors. Our proposed new process may be appropriate to fabricate the precious synthetic colored cubic zirconia to simulate the natural colored gem quality diamonds.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.561-566
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• 2007

Fish paste containing anchovy (FPA) was prepared, and its quality was evaluated by determining calcium content, color, textural properties, and sensory attributes. The calcium content of FPA increased with an increasing amount of anchovy powder. The anchovy powder in the FPA tended to decrease lightness (L), and redness (a), but increased yellowness (b) for the Hunter color values. All test samples of 3 mm thickness had good flexibility, and did not break even after a 4-fold increase in applied stress. The FPA containing 20% anchovy showed the highest values in strength, hardness, and adhesiveness. For overall acceptance in the sensory evaluation, the FPA containing 5% anchovy was not different than the non-added control. These results suggest that anchovy can be applied to fish paste products for the purpose of high quality and functionality.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.323-328
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• 2003

Wheat bran, a milling by-product of domestic wheat grains, containing approximately 42% of the total dietary fiber, was tested for the effects on bread-making properties. The amylograph peak viscosity and set bark values considerably decreased with increasing levels $(0{\sim}30%)$ of wheat bran. Adding wheat bran somewhat increased water absorption and showed no consistent effect on mixing time. Yeast-leavened breads were baked with wheat flour with up to 30% of the flour substituted with domestic wheat bran. Adding domestic wheat bran exerted detrimental effect on loaf volume and decreased sensory acceptability such as crust and crumb color, crumb grain, texture, and flavor. Wheat bran decreased lightness and imparted red and yellow tint. It was suggested that domestic wheat bran could be substituted for wheat flour at levels up to 15% without significantly depressing bread quality in the preparation of high-fiber bread. Crumb firmness of bread containing 15% wheat bran was significantly higher than that of the control bread (100% wheat flour) and increased rapidly at $2{\sim}3$ days during storage.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.260-264
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• 1992

In present paper, we investigated the quality stability of sardine burgers during storage at $-20{\pm}2^{\circ}C$. During frozen storage of sardine burger, the PH were decreased, while volatile basic nitrogen contents were increased. The results of changes in peroxide values, thiobarbituric acid values, fatty acid compositions and color values during frozen storage showed that lipid oxidation and discolorization of antioxidant treated sardine burger and vacuum packed sardine burger could be effectively retarded. The changes in the taste compounds such as free amino acid, nucleotide and their related compounds, total creatinine, betaine and trimethylamine oxide, total amino acids and texture profile analysis of vacuum packed sardine burger were negligible during frozen storage. From the results of sensory evaluation and chemical experiments, the vacuum packed sardine burger could be preserved in good quality during frozen storage of 90 days.

• Applied Biological Chemistry
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• v.38 no.2
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• pp.147-150
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• 1995

Effects of gelation conditions on physical properties of dover sole skin gelatin prepared by fractional precipitation with ethanol were investigated. The physical properties such as gel strength, melting point and gelling point of both ethanol treated and non-ethanoltreated gelatins were improved as concentration of gelatin was increased. The physical property of 10% ethanol treated gelatin sol reached maximum at pH 6.0, whereas non-treated one showed maximum at pH 5.0. Both ethanol treated and non-treated gelatin gel showed the higher gel strength and melting point at lower temperatures and longer period of time. Generally, the physical properties of ethanol treated gelatin gel was better than those of non-ethanol treated gel.

• Journal of Korean Society for Geospatial Information Science
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• v.1 no.2 s.2
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• pp.159-166
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• 1993

Decrease of forest is seriously caused by urbanization. Photographic interpretation is the act of examining photographic images for the purpose of identifying objects and judging their significance. A systematic study of aerial photographs usually involves a consideration of the basic characteristics of photographic images. Seven of these characteristics are shape, size, pattern, shadow, tone, texture, and site. Aerial photographs contain a detailed record of the ground at the time of exposure. Authors blow the changes of natural environment by database for interpretation of aerial photo. In this paper, authors choose the Pusan National University located at the Kum-Joung Koo, Pusan as model area. Ten year of interval in 1980 and 1990, authors know the rate of forest decreasing is approximately 41 percents and the necessity of the protection of foreast. Authors suggest the combination of construction and protection of environment.

• Journal of Convergence for Information Technology
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• v.10 no.8
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• pp.259-264
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• 2020

This study classified the hairstyle types of flight attendants in flight on A airline, the largest low-cost carrier in Asia. The cabin crew does not maintain a constant commute time, but the hairstyle will change with the diversification of commute time according to flight schedules. Therefore, in the case of a female cabin attendant, if there is a lot of time before going to work, a hairstyle such as a up hair style may be maintained. However, when you have less time to trim your hair, keep your daily hairstyle, such as one-length cuts and gradation cut, or keep your hair ponytail-like. The cabin crew maintains a variety of hairstyles, but the color of the hair prefers natural brown or slightly lighter dyeing, and the lighter hair due to excessive bleach is not preferred.