• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.05a
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• pp.175-176
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• 2013

Currently barbola has been considered in Korea. The artistry of it has been studied. Interior design barbola has developed from an art activity to a real life product. Interior design is meant to total design activity to satisfy all condition both function and emotion suited for the goal of interior space human dwells. We study the product technique of optic media barbola sculpture with affection and refinement to use traditional superior onion on optic media and permeability in order to apply the artistry of barbola to interior design. We make real sculpture using it. The mineral electric radiation sheet in this research includes 0.2mm thickness with low power, high brightness, and non-heat. The result of this study contains a new type and narrative beyond the limitation of the traditional barbola. We make power saving lighting sculpture through it.

• Bulletin of the Society of Naval Architects of Korea
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• v.11 no.2
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• pp.23-40
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• 1974

Semisubmersible 해양석유시추선의 기본설계에 필요한 파랑중(波浪中)에서 운동(運動)을 계산(計算)하는 이론적방법(理論的方法)을 제시하고 "MOHOLE"과 "SEDCO 1350-F" 석유시추선들의 운동(運動)을 해석하였다. 이 규칙파에서 운동계산을 불규칙해양파(波)에 적용하는 응용해석을 보여주었다. 현재 이론적 방법으로는 6자유도(自由度)의 운동을 해양파의 어떤 방향에 대해서도 정확히 계산할 수 있으며 계산의 정확성은 수조(水槽)에서의 모형선의 운동측정치와 실선(實船)의 운동측정치와 비교하여 증명되었다. 또 현재의 방법은 종전에 개발된 방법보다 더 일반적(一般的)인 경우를 다룰 수 있으며 결과치도 더 정확하다. 극소운동특성을 갖는 해양석유시추선과 부체(浮體)해양구조물의 설계는 경비가 비싸고 시간이 많이 드는 모형실험보다는 유체역학적(流體力學的) Parameters를 신속 정확히 자주 변경 검토해야 하는 기본설계단계에서는 정확한 이론적인 전자계산기에 의한 계산방법이 절실히 필요하다. 예상(豫想)과 같은 부가질량(附加質量)과 감쇠력(減衰力)은 Resonance 운동주기에서만 운동에 영향을 준다. 해양구조물에 작용하는 파력(波力)은 Froude-Krilov force, 부가질량(附加質量) 및 감쇠력(減衰力)과 Restoring force로 구성했으며 규칙파(規則波)에서의 6자유도(自由度) 운동방정식은 본 논문에 제시된 실험측정치(値)와 실험으로 정확도가 증명된 이론치(値)의 부가질량과 감쇠력 계수(係數)를 써서 풀었다. 규칙파(規則波)에서의 계산된 운동을 Pierson Moskowitz 해양파(海洋波) 스펙트럼과 linear superposition principle에 의해 불규칙해양파(不規則海洋波)에서의 운동을 계산하는데 사용했다. 불규칙파(不規則波)에서의 운동은 운동스펙트럼과 통계적 운동치로 나타냈다. 현재의 계산방법은 실제 기본설게에 사용되어 왔으며, 다른 응용분야는 파랑중(波浪中)에서의 파면(波面)과 Deck간(間)의 Clearance, 계류선(係留線)의 동장력(動張力)계산의 기본 Data 및 기본설계의 Draft 등 Parameters를 통(通)한 Optimum Design 등(等)이다. 파(波)의 한 방향(方向)에 대(對)한 전자계산기(電子計算機)(IBM 370 또는 CDC 6400)에 의한 운동계산은 10초(秒)미만밖에 안걸린다. 또 현재의 계산방법은 해양석유시추선뿐 아니라 이와 비슷한 부체(浮體)해양구조물과 Pipe-laying선(船) 또 Supply Boat설계(設計)에도 쓰여지고 있다.

• Journal of Conservation Science
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• v.11 no.1 s.14
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• pp.1-14
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• 2002

After the construction (1398 year at first, secondarily reconstructed at 1448 year), the Soongryemoon (South Gate) had been preserved to late 19c without large damages. The present shape of the gate have been kept after the repairments of two times (1953, 1963). However, the rocks constituting the walls of the gate have been strongly weathered, exfoliated and cracked due to severe changes in the environment as traffic increase, air pollution and the subway which may seem also to cause the structural unstability. The rocks composed of the walls of the gate are almost of granites. On the rocks such deteriorations as onion structure, surface exfoliation, cracks, and edge breakout are developed. These deteriorations may be caused genetically by strong weathering, differential load due to possibly structural unstability, impact and unknown reasons. For the establishment of conservation plan, the factors of these deterioration phenomena and structural unstability must be quantitatively analyzed and diagnosed in detail.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.911-916
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• 2004

Widely used vegetables such as onion, soybean sprout, and carrot in Korean dishes were studied to reduce losses in firmness during cook/chill storage for food service system. Blanching at 7$0^{\circ}C$ affect positively on textural properties of the three vegetables while reheating at the food service practice. Firmness of the vegetables was improved and stabilized with addition of calcium ion in blanching solution during storage at refrigeration temperature. Calcium was effective to improve or sustain firmness during blanching. The effect of calcium on firmness of blanched and cooked soybean sprout was less significant than that of carrot and onion, especially at short period of storage under refrigerated condition. In conclusion, low temperature blanching with calcium ion was effective to maintain firmness of the three vegetables before cooking while refrigerated storage of the cooked vegetables and subsequent reheating for food service system.

• Food Science and Preservation
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• v.20 no.6
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• pp.894-898
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• 2013

This study was performed to provide the basic data for the prediction of the usefulness of onion with cold tolerance cultivated in Kangwon. The physicochemical properties and antioxidant activity of freeze-dried and hot-air-dried (40 and $60^{\circ}C$) onions were investigated. The moisture content of the raw onion was 90.55%. The crude protein and crude fat contents of the freeze-dried onions were slightly higher than those of the hot-air-dried onions ($40^{\circ}C$ and $60^{\circ}C$). As for the color values, the freeze-dried onion powder was highest in lightness (77.19), and the $60^{\circ}C$ hot air-dried onion was highest in redness (6.09) and yellowness (24.60). Moreover, the color difference (${\Delta}E$) between the freeze-dried and hot-air-dried ($40^{\circ}C$ and $60^{\circ}C$) onion powders was significant. The brown index was lower in the freeze-dried onion than in both hot-air-dried onions. The total phenol content and the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity of both hot-air-dried onions were higher than those of the freeze-dried onion. These results indicate that the freeze-drying methods protected the physicochemical properties of the onion powder, whereas the hot-air-drying method enhanced the antioxidant activity and the total phenol content of the onion powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.876-881
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• 1999

Fresh onions were extracted by two methods of conventional extraction(CE) and microwave assisted extraction(MAE) under different extraction conditions. Onion extracts obtained by CE and MAE were examined in oleoresin yield and physiological activities. The optimal extraction time of MAE was about 5 minutes, whereas that of CE was 2 hours. Therefore extraction time was shortened drastically by MAE but there was no significance in oleolesin yield. The electron donating abilities also showed negligible difference between two extracts obtained by CE and MAE, and 45% level in CE and 50% level in MAE. The nitrite scavenging effect was diminished while pH was increasing, and showed a high elimination effect over 85% at pH 1.2. The tyrosinase inhibitory effect was 20% level in both CE and MAE when water was used and 40% level when ethyl alcohol was used. The angiotensin I converting enzyme inhibitory effect showed higher activity with 70% level in MAE than 60% level in CE. The pyruvic acid content was 6.8 and 6.4 moles per 1g of fresh onion by CE and MAE when water was used, and was 4.3 and 5.6 moles by CE and MAE when ethyl alcohol was used.

• Korean Journal of Agricultural Science
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• v.9 no.2
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• pp.467-483
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• 1982

Leaflets of Allium sativum L. (garlic) and leaf scales Allium cepa L. (onion) were cultured on the Murashige and Skoog(MS) medium to study the effects of plant growth regulators, temperature and light on the formation of shoot and root. And also, the potentiality of shoot or root formation of tissues in accordance with the leaf age and the region was discussed. In the experiment with garlic, the formation of shoot and root was more effective on the medium containing $BA\;2mg/{\ell}$ and $NAA\;1mg/{\ell}$ and it occured on the basal region of outer leaflets. The shoot formation was more effective at $20^{\circ}C$ than $28^{\circ}C$ under 16-hour daylength, and it was more effective in darkness than light condition at $28^{\circ}C$. The results of shoot and root formation on the new cloves of garlic harvested in 1982 were similar to those the old cloves of garlic harvested in 1981. In the experiment with leaf seales of onion, when the tissues of dormant leaf scales of onions harvested in 1981 were explanted on the MS medium, a few shoots were formed on the medium containing $BA\;2mg/{\ell}$ and $NAA\;1mg/{\ell}$. In this case,there were no differences on the shoot formation among the age and region of leaflets. On the culture of leaf scales, the shoot was not formed on the leaf scales located at outer or middle region, but it was formed on the medium containing BA accompanied with NAA at inner scales. On the medium complemented with BA alone, the tissues were not differentiated, but on the medium complemented with NAA, the callus was formed from tissues and then the root was formed through the callus.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.47-50
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• 1984

Effects of irradiation on microbiological, physicochemical aspects and quality of onion powder were investigated during three months storage. Total bacteria and coliform were sterilized by irradiation of 7 and 5 kGy, respectively and no microorganisms were grown after three months storage at $30{\pm}1^{\circ}C$. $D_{10}$ value of total bacteria was 1.64 kGy. Proximate composition of onion powder was not remarkably changed during storage except the slight decrease of pyruvic acid content. Color difference could not be distinguished by naked eye but was slightly changed by the mechanical measurement.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.238-241
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• 1994

Flavor profiles on regular and low-calorie French type salad dressings were carried out in the two different temperatures(5$^{\circ}C$ and 25$^{\circ}C$). Data collected through consensus discussion. Panelists found less oil flavor and after-taste in the low-calorie dressing, which was to be expected, since water has been substituted for oil to reduce the calories. The two salad dressing had a moderate aroma and flavor of cider venegar, with a slight taste of distilled vinegar. It was balanced by a tomato flavor consisting of tomato paste, tomato sauce, and tomato juice. There were slight aroma and flavor of spices, including onion and galic, and a moderateamount of oil in the regular dressing. The overall sweet and sour flavor impression were in the low-moderate range, and were well balanced. The amplitude of the low calorie dressing was moderate, being slightly higher than that of the regular dressing. Temperature effects seemed to influence more one the low-calorie samples than regular samples.

• The Korean Journal of Mycology
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• v.46 no.4
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• pp.467-477
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• 2018

Colletotrichum circinans, an anthracnose pathogen, causes serious damage to onions worldwide. In this study, specific molecular markers were developed to detect C. circinans accurately and quickly with both conventional and real-time PCR methods. The cirTef-F/cirTef-R and cirTu-F/cirTu-R primer sets, which are specific for C. circinans, were constructed by analyzing $tef-1{\alpha}$ and ${\beta}-tubulin$ genes in the fungus. Using the conventional PCR method, 100 pg and 1 ng of fungal DNA could be detected using the cirTef-F/cirTef-R and cirTu-F/cirTu-R sets, respectively. Using the real-time PCR method, 10 pg and 100 pg of fungal DNA could be detected more sensitively with the cirTef-F/cirTef-R and cirTu-F/cirTu-R sets, respectively. Detection of C. circinans from the artificially infected onion seeds was possible by using both conventional and real-time PCR methods and the developed cirTef-F/cirTef-R primer set. The PCR markers specific for C. circinans developed in this study may enhance the efficiency of fungal pathogen detection in imported vegetables and seeds.