• The Proceedings of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.8 no.4
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• pp.46-54
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• 1994

Exhbitlon hghting design be done aftrr due consideration of the photochermcal reaction and h ~ ~ i i tc~.fficits~ upn exposure to light. In this study the balanced judgement is as follows. The most light-susceptible material shouid be illu~stratrui less than 50[k] (illurnlnance-hours per year : 120, 000k.h)and the illuminance of moderately sensitive rriatcrinl k 200[1x] (illuminance hours per year : 480, 0001x.h). Moreover to minimize damage the sources of light shoulcl not only contribute as little as heat possible but remove ultraviolt radiation by filters. Also the sources of light must have good color rendering and low color temperature.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.600-606
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• 2010

The objective of this study was to develop functional rice coated with yacon roots extracts and to evaluate the antioxidant properties and physiological activity of rice coated with yacon extract. The washed rice was coated by spraying yacon extract at 10, 20, 30, and $40^{\circ}Brix$ and dried at room temperature. The moisture contents, color changes, antioxidant properties as total polyphenolics and DPPH radical scavenging activity and instrumental texture property and sensory evaluation change in the yacon root extracts coated rice and uncoated cooked rice were observed during 3 days of storage. Increasing the coating concentration was associated with lower color values(L value) and moisture contents. Total phenolics and DPPH radical scavenging properties generally increased in the cooked rice coated with yacon root extract more than the control (non-coated rice). However, D-20($20^{\circ}Brix$ of the yacon root concentration) resulted in better textural properties and sensory overall acceptability in cooked rice on 0 and 3 storage days. It was concluded that the optimum coating ration of rice and added functional yacon rice were $20^{\circ}Brix$ and 7% respectively, in proportion to the total weight of raw rice.

• Transactions on Electrical and Electronic Materials
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• v.14 no.1
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• pp.36-38
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• 2013

Eight sample panels using an indium tin oxide(ITO)-coated glass substrate were fabricated, with barrier ribs formed of 55 ${\mu}m$ height and 10 ${\mu}m$ width. The upper and lower substrates were designed with the same panel condition, so a cell gap of 110 ${\mu}m$ was obtained. The charged particles in a cell consisted of $TiO_2$ (for white color) or carbon black (black color), negative or positive charge control agents, and a polymer. The average diameter of the two types of particles was commonly 10 ${\mu}m$, and their q/m value was -4.5 ${\mu}C/g$ and +4.5 ${\mu}C/g$, respectively. The electrically opposite particles mixed by an agitator were loaded into their cells by a simple particle-loading method. The discharging process proceeded at a humidity of 80% and a temperature of $30^{\circ}C$. Reflectivity was measured depending on discharging time, and a hysteresis curve by bias voltage obtained for comparison between the neutralized and non-neutralized panel, in which the superior optical property of the neutralized panel was ascertained.

• Journal of Microbiology and Biotechnology
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• v.25 no.9
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• pp.1502-1509
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• 2015

The objectives of this study were to evaluate the effect of combined treatments (slightly acidic electrolyzed water (SAEW), ultrasound (US), or mild heat (60℃)) on the growth of Listeria monocytogenes and Salmonella enterica serovar Typhimurium in fresh-cut bell pepper, and the shelf-life and sensory quality (color and texture) were followed during storage at 4℃ and 25℃. An additional 0.65, 1.72, and 2.70 log CFU/g reduction was achieved by heat treatments at 60℃ for 1 min for DW, SAEW, and SAEW+US, respectively. Regardless of the type of pathogen, the combined treatment (SAEW+US+60℃) achieved a significantly (p < 0.05) longer lag time in all treatment groups. This combined treatment also prolonged the shelf-life of bell pepper up to 8 days and 30 h for the storage at 4℃ and 25℃, respectively. There was also no significant difference in the color and hardness of treated (SAEW+US+60℃) bell pepper from that of control during the storage. This new hurdle approach is thus expected to improve the microbial safety of bell peppers during storage and distribution.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.737-744
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• 2010

This study was performed to examine the quality and antioxidant activity of muffin containing black garlic extract powder that was stored for 9 days at room temperature. Black garlic extract powder was added to the muffin batter at concentrations of 0, 1, 4, 8, and 12%. Specific gravities of muffin batters increased as black garlic extract powder increased, whereas, height and specific volume of the muffins decreased. For the color of muffin crust and crumb, lightness decreased as the level of garlic extract powder increased, whereas redness and yellowness increased. For sensory evaluation, the color, flavor, softness, and chewiness of the muffins containing 1% black garlic extract powder were superior compared to those of other samples. Scores for taste and overall acceptability were the highest in muffin containing 4% black garlic extract powder. The antioxidant activity of muffins measured by DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay increased as the level of black garlic extract powder increased. Further, the TBARS(thiobarbutric acid reactive substance) content of the muffins containing various levels of black garlic extract powder was lower than that of control.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2010.10a
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• pp.766-767
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• 2010

By using LED which is a light source which has been in the spotlight recently, the ring light for medical purposes was developed for shadowless shooting of local site in the affected area. The developed ring light was designed to be able to control the various quantity of light by using PWM (pulse width modulation) method, and by controlling each LED (light emitting diode) independently the regulation of color temperature and color rendering are possible. Also, the persistent light for continuous shooting of affected area and flash mode action for snap shooting are possible. In this study the response speed of momentary flash function was checked using interface circuit configured for momentary shadowless shooting of affected area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.833-839
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• 1998

Hwangkeum Kong was stored at 5$^{\circ}C$, $25^{\circ}C$ and 35$^{\circ}C$ for 8 months to investigate the changes of the suitability for Tofu processing. The properties of Tofu prepared with the soybeans stored at 5$^{\circ}C$ for 8 months showed no significant differences from the non-stored control soybeans. However, soybeans stored under high temperatures showed low yield, water holding capacity and Sag value of Tofu Compared with the soybeans stored at 5$^{\circ}C$ for 8 months, fracturability in the texture of Tofu significantly increased when the soybeans had been stored at $25^{\circ}C$ and 35$^{\circ}C$ for 8 months, while hardness, cohesiveness, adhesiveness, elasticity, gumminess and chewiness decreased. The color of Tofu changed from pale yellow to brown depending on high temperature and long-term of storage. The Tofu prepared with the soybeans stored under high temperatures was significantly different in sensory evaluations from the non-stored soybeans as well as from the soybeans stored at 5$^{\circ}C$ for 8 months in color(p<0.01), texture(p<0.05) and taste(p<0.05).

• Journal of Navigation and Port Research
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• v.39 no.4
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• pp.299-305
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• 2015

Modbus is a serial communications protocol, it has since become a practically standard communication protocol, and it is now a commonly available means of connecting industrial electronic devices. Therefore, it can be connected with all devices using Modbus protocol to the measurement and remote control on the ships, buildings, trains, airplanes and etc.. In this paper, we add the Modbus communication protocol to the existing lighting controller sensitivity to enable verification and remote control by external environmental factors, and also introduces a fuzzy inference system was configured by external environmental factors to control LED lighting. External environmental factors of temperature, humidity, illuminance value represented by the LED through a fuzzy control algorithm, the values accepted by the controller through the sensor. Modbus is using the RS485 Serial communication with other devices connected to the temperature, humidity, illumination and LED output status check is possible. In addition, the remote user is changed to enable it is possible to change the RGB values in the desired color change. Produced was confirmed that the LED controller output is based on the temperature, humidity and illumination.

• Journal of dental hygiene science
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• v.13 no.2
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• pp.191-196
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• 2013

The purpose of this study was to evaluate the tooth brightening of whitening dentifrice and to determine the tooth stain level over 20 days depending on beverages that have various pH values after using whitening dentifrice. Thirty teeth were randomly divided into two groups. Group 1 was provided with a whitening dentifrice for 3 minutes and group 2 was treated with a control dentifrice for 3 minutes thrice a day for four weeks. All teeth were photographed using a digital imaging system under a stereomicroscope (magnification, ${\times}10$). After four weeks, the ten teeth were immersed in the tea solution, another of ten teeth were immersed in the orange juice and the other of the teeth were immersed in the coffee solution. Three solutions were renewed each day for the appropriate groups. Stain development was monitored under a stereomicroscope daily over 20 days period by immersion of teeth in a tea, juice, coffee solution at room temperature ($25^{\circ}C$) in individual container. Whitening dentifrice gave a statistically higher value of overall color change as compared to control dentifrice after 21 days (p<0.05). Stain level of whiten tooth immersed in orange juice was the grestest overall color change, but there was not statistically significant difference (p>0.05). On the other hand, stain level of whiten tooth immersed in coffee and green tea showed a statistically significant difference after 15 days and 5 days, respectively (p<0.05). Tooth immersed in green tea was higher negative value than control dentifrice. The tooth using whitening dentifrice was shown to be effectively whiter color than control dentifrice. However, stain level by orange juice, coffee and green tea has a strong staining effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1068-1074
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• 2014

This study investigated the quality characteristics of baked rice cake added with maltitol syrup. The hardness, adhesiveness, cohesiveness, gumminess, and chewiness of baked rice cake significantly decreased (P<0.05) according to the level of added maltitol syrup. Hunter's color values of baked rice cake did not differ significantly according to the level of added maltitol syrup. Sensory evaluation indicated that appearance, moistness, chewiness, hardness, and overall acceptance of baked rice cake prepared with added maltitol syrup were improved compared to those of baked control rice cake. Hunter's color values and texture properties of baked rice cake added with 10% maltitol syrup were compared with those of baked control rice cake during storage at room temperature for 3 days. Hunter's color L values of baked rice cake decreased during storage, whereas a and b values increased. The rate of hardness increase in baked rice cake with maltitol syrup was lower than that in baked control rice cake during storage. The Avrami exponents (n) of baked control rice cake and baked rice cake added with 10% maltitol were 2.418 and 2.098, respectively. The time constants (1/k) of the former and latter were 43.860 and 60.976, respectively. Overall, addition of 10% maltitol syrup improved the texture, sensory properties, and retarding retrogradation of baked rice cake.