• 한국정보통신학회논문지
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• 제20권8호
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• pp.1503-1510
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• 2016

본 연구에서는 원형 베젤을 이용하여 감성 조명을 제어하는 시스템을 개발하였다. 기존의 조명제어 시스템들은 스위치, 스마트 폰으로 제어하였다. 이러한 시스템들은 조명이 표현할 수 있는 다양한 빛을 표현해주지 못하고 복잡한 인터페이스를 사용하였다. 사용자의 편의성을 향상시키기 위해서 조명의 다양한 빛을 제어할 수 있는 기능과 직관적인 인터페이스가 필요하다. 조명의 색조, 색온도, 채도, 밝기 까지 세세하게 조절하는 기능을 만들었다. 스마트 워치의 휠 인터페이스를 이용하여 다양한 빛을 직관적으로 제어 할 수 있다. 본 연구에서 제안하는 시스템은 사용자에게 스마트 감성 조명을 제공하기 위하여 사용자에게 감성정보를 선택받는다. 사용자는 "안정", "놀람", "피곤", "화남" 등 11가지의 감성 중에서 감성을 선택할 수 있다. 또한 본 연구에서는 사용자의 감성 정보와 시간, 위치를 프로파일링 한다. 본 연구에서는 스마트 워치의 원형 베젤을 이용하여 스마트 전구를 제어하는 시스템을 개발하였다.

• 한국식품영양과학회지
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• 제32권8호
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• pp.1262-1269
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• 2003

효소류의 떡 노화에 미치는 영향을 검토하였다. DSC 열특성의 검토에서 호화개시온도는 GP(glucoamylase+pullulanase)로 처리한 경우가 71.1$^{\circ}C$로 가장 낮고 그 다음이 $\beta$-amylase, $\alpha$-amylase 순이었다. 또 호화최대온도는 효소 처리한 것이 대조구에 비해서 대부분 낮은 편이었으며 그 중 GP처리한 것이 가장 낮은 것으로 나타났다. 또 떡의 용융 enthalpy는 GP, $\beta$-amylase, $\alpha$-amylase 순으로 증가하였으며 GP의 용융 enthalpy값이 다른 경우보다 많이 낮게 나타났다. 재결정도는 GP의 값이 크게 낮은 것으로 나타났다. Avrami exponent(n)는 0.90 ∼ 1.20 범위에 있었으며 노화속도의 시간상수 1/k은 GP, $\beta$-amylase, $\alpha$-amylase, Control의 순이었다. 효소류를 첨가한 떡의 조직감은 대조구에 비해서 차이를 보였으며 종류별 효과는 GP, $\beta$-, $\alpha$-amylase의 순으로 나타났다. L＊ 값은 $\beta$-amylase를 제외하고는 모두 감소하고 a＊ 값은 효소간 5% 수준에서 유의차를 나타내었다. b＊ 값의 경우는 GP는 청색 방향으로, $\beta$-, $\alpha$-amylase는 반대인 황색 방향으로 변하였다. 효소 처리한 떡의 관능검사는 효소 처리한 것이 대조구보다 다소 높은 값을 나타내어 좋은 관능성을 보여주었다.

• 생물환경조절학회지
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• 제25권4호
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• pp.262-269
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• 2016

본 연구는 '상주둥시' 감을 3개월동안 -1, 0.5, $3^{\circ}C$에 저장하면서 감 과실의 과실품질 변화와 저장장해 증상에 미치는 영향을 구명하고자 실시하였다. 저장온도에 따른 감 과실의 에틸렌 발생량은 저장온도가 낮을수록 그 발생량이 낮았으나 호흡율은 영향을 받지 않았다. 과실의 경도는 모든 처리구들에서 저장기간이 길어지면서 감소하였고 저장온도가 높을수록 과실 경도의 저하는 더 빠르게 진행되었다. 또한 저장기간이 길어지고 저장온도가 높을 수록 과실의 연화가 급속히 진행되었다. 과실의 감모율도 저장온도가 높을수록 증가하였고, 가용성 고형물 함량도 저장온도가 낮을수록 더 높게 유지되었다. 감 과실의 과정부와 과실측면의 과피색 $L^*$, $a^*$, $b^*$ 값의 변화는 저장온도 $-1^{\circ}C$와 $0.5^{\circ}C$에서는 저장기간에 따른 차이를 거의 보이지 않았으나, $3^{\circ}C$처리구에서는 과피색의 변화가 현저히 적었다. 저장중 발생하는 생리장해증상인 과피흑변, 과실연화 및 부패정도는 온도가 높을수록 그 증상이 심하게 발생하여 과실품질이 현저히 감소하였다.

• 전기학회논문지
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• 제62권5호
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• pp.696-704
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• 2013

In this paper, we introduce the LED emotional lighting system realized with the aid of both intelligent algorithm and RGB LED combined with White LED. Generally, the illumination is known as a design factor to form the living place that affects human's emotion and action in the light- space as well as the purpose to light up the specific space. The LED emotional lighting system that can express emotional atmosphere as well as control the quantity of light is designed by using both RGB LED to form the emotional mood and W LED to get sufficient amount of light. RBFNNs is used as the intelligent algorithm and the network model designed with the aid of LED control parameters (viz. color coordinates (x and y) related to color temperature, and lux as inputs, RGBW current as output) plays an important role to build up the LED emotional lighting system for obtaining appropriate color space. Unlike conventional RBFNNs, Fuzzy C-Means(FCM) clustering method is used to obtain the fitness values of the receptive function, and the connection weights of the consequence part of networks are expressed by polynomial functions. Also, the parameters of RBFNN model are optimized by using PSO(Particle Swarm Optimization). The proposed LED emotional lighting can save the energy by using the LED light source and improve the ability to work as well as to learn by making an adequate mood under diverse surrounding conditions.

• 한국레이저가공학회지
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• 제18권2호
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• pp.1-4
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• 2015

This study is related to the surface hardening treatment to spheroidal graphite cast iron for die by using high power diode laser. Laser device used in this experiment is capable of real-time laser power control. This is because the infrared temperature sensor (two color pyrometer) attached to the optical system measures the surface temperature of specimen and adjusts the laser power in real time. The surface treatment was carried out with the change of heat treatment temperature at the beam travel speed 3 mm/sec. Hardened width and depth was measured and hardened zone was analyzed by micro vickers hardness test in order to research the optimum condition of heat treatment. The changes in microstructure of the hardened zone also was examined. As a result of hardness measurement and observations on microstructure of hardened zone, hardness increased over three times as compared with base metal because the martensite was formed on the matrix structure.

• 한국어병학회지
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• 제5권2호
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• pp.77-85
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• 1992

본 연구는 비단잉어의 Aeromonas hydrophila에 대한 면역 반응 기구를 알기 위하여 균체항원 FKC와 HKC를 복강내에 주사하여 수온 차이별로 항체의 형성 과정과 방어력의 변화 정도를 조사하였다. 그리고 Hydrocortisone, Oxytetracycline, Chloramphenicol 및 Ascrobic acid를 항원 투여한 어체에 추가로 복강주사하여 이들 약물이 비단잉어의 면역 형성능에 미치는 영향을 조사 하고자 하였다. 수온 조건별로 살펴보면 $24^{\circ}C$ 실험구에서 FKC는 4주째, HKC는 3주째 가장 높은 응집 항체가를 나타내었고 면역 처리후 4주 및 8주째 공격 실험에서 상대 생존율은 FKC가 75~100%인 반면에 HKC는 50~60%로 나타나 $24^{\circ}C$ FKC 투여구가 비단잉어의 면역 반응에 효과가 있는 것으로 나타났다. FKC를 투석한 후 상기 약물을 추가로 복강주사한 결과 3주째의 응집 항체가가 4~32로서 대조구의 128보다 낮았으며 또한, 4주 및 8주째 공격 실험 결과에서도 상대 생존율이 25~50%로 나타나 대조구의 75%보다 낮았으므로 비단잉어의 면역 반응에서 이들 약물은 투여 방법에 따라 면역 형성능의 저하 작용이 있는 것으로 나타났다.

• Preventive Nutrition and Food Science
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• 제16권1호
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• pp.62-66
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• 2011

Functional foods play an important role in daily diet, human health and the food industry. Hemp was reported to have many advantages for nutritional and medicinal usage. In this study, extruded hemp-rice (EHR) flour, containing 30% hemp, was mixed with the wheat flour to create bread loaves at the concentrations of 5, 10 and 15%. Bread made from 100% wheat flour (with no added EHR flour) was used as a control. The physical parameters, including expansion ratio, specific volume and crust/crumb color were evaluated separately. In addition, changes in hardness of the bread during storage at ambient temperature for 3 days were also studied. The results showed that 10%-EHR bread exhibited the highest hardness value, while 15%-EHR bread presented the lowest. The bread containing EHR flour had lower specific volume and bigger air cells compared to the control. Moreover, the crust and crumb color of EHR-containing bread was significantly darker than those of the control. In this study, the 15%-EHR bread showed higher specific volume, lower hardness and bigger air cell structures.

• 한국식품저장유통학회지
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• 제16권1호
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• pp.8-16
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• 2009

This study evaluated the quality characteristics of Garaeduk, a traditional Korean rice cake, to which Spirulina (0, 1, 2, 3%, all w/w) was added. Moisture content of Spirulina-containing Garaeduk both before and after cooking increased with Spirulina level. During storage, moisture content was greater in Spirulina-containing cakes compared with control cakes, and the Hunter color L and b values of Spirulina-containing cakes decreased. Textural properties (hardness, chewiness), measured using a texture analyzer, of Spirulina-containing cakes were greater than those of control. During storage, hardness and chewiness of Spirulina-containing cakes remained higher than those of control cakes. The antioxidant activities of Spirulina-containing cakes increased with Spirulina content, owing to increased phycocyanin levels. Amylography showed that peak viscosity, and thus gelatinization temperature, of Spirulina-containing Garaeduk cakes were similar. Sensory preference tests revealed that Garaeduk with 2% Spirulina had the highest scores for color, odor, taste, and overall preference. It is suggested that Spirulina to 2% can be added to Garaeduk to improve quality.

• Journal of Ginseng Research
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• 제32권2호
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• pp.120-126
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• 2008

This study was carried out to investigate the some physicochemical properties of Korean red ginseng (Panax ginseng C.A. Meyer) water extract (RGWE) after heated with high temperatures above $100^{\circ}C$ for 2 hours. RGWEs were heated at 100, 110 and $120^{\circ}C$ for 2 hours by using autoclave. After RGWEs were heated at high temperature for 2 hours without not adjustment of pH, the changes of saponin, free sugars, mineral and color in the RGWEs were investigated. Total ginsenoside content in control was 1.99%, while those of RGWE were 1.65, 1.49 and 1.29% when treated at 100, 110 and $120^{\circ}C$, respectively. The contents of total ginsenoside showed decreased tendency as heating temperatures were increased. The ginsenoside-$Rh_{2}$ and $-Rg_{3}$, which have been reported as very stable red ginseng ginsenosides, showed relatively strong spots on TLC when RGWEs were heated at 110 and $120^{\circ}C$. In case of free sugars in RGWEs, fructose, glucose and maltose showed high contents when compared with control, while Fe, Ca and Mg ions showed very low contents. Value of L in RGWE treated with high temperature was almost the same with control, while values of a and b were increased. Values of a were increased from -0.86 of control to +0.04, +0.05 and +1.14 when treated with 100, 110 and $120^{\circ}C$, respectively. Values of b also were increased from 27.68 of control to 33.61, 33.61 and 37.42 when treated with 100, 110 and $120^{\circ}C$, respectively. Values of total color in RGWEs treated with high temperatures, E, were finally increased by values of a and b.

• 한국자원식물학회지
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• 제31권4호
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• pp.342-354
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• 2018

Suaeda japonica is a halophytic plant that lives in mudflat at intertidal zone of western and southern coastal areas of Korea. The seawater-living plants showed a purple color during their whole life. In contrast, freshwater-living plants displayed a green color in leaves. When seawater-living plants were transferred to potting soil, the purple color was gradually changed to green in the leaves. The extracted purple pigment compound exhibited typical characteristics of betacyanin that were represented by water solubility, pH- and temperature-dependent color changes, sensitivity to light, UV-Vis spectra, and gel electrophoretic migration pattern. The LC-MS analysis of the extracted pigment compound showed the presence of two major protonated molecular ions ($[M+H]^+$) at m/z 651.1 and m/z 827.1. Antioxidant activity of the pigment compound was determined using stable free radical DPPH assay. It was found to have an antioxidant activity that is linearly increased in proportion to the reaction time for up to 30 min, and the activity was comparable to that of control BHA at 9.0 mg/ml. The anticancer activity against several tumor cell lines was also examined following the MTT assay. The significant growth inhibitory effect was observed on two tumor cell lines, SW-156 (human kidney carcinoma) and HEC-1B (human endometrial adenocarcinoma). Probably, the pigment compound may function as an osmolyte to uphold halotolerant physiological processes in saline environment.