• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.24 no.12
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• pp.1-8
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• 2010

Recently, adjustable CCT(Correlated Color Temperature) luminaire for the human circadian rhythm and room atmosphere has been developed. Accurate CCT control is needed in the luminaire for the human circadian rhythm. Therefore, appropriate CCT calculation method for each of fluorescent lamps and white LEDs was examined using three CCT calculation methods in this study. To make accurate CCT combination, CCT for two different CCT lamps was separately measured. And this study compared and analyzed proportionally calculated CCT value with measured value from the compounded luminaire with the two lamps.

• Ceramist
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• v.22 no.3
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• pp.256-268
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• 2019

Ceramic nano pigments have attracted much interest owing to recent demand for nontoxic, heavy metal-free pigments. In general, ceramic pigments must possess thermal stability at high temperature, however nanosized powder easily undergoes aggregation at high temperature, and its color turns. serveral groups have focused on to minimize agglomeration and oxidation, a core-shell structure with a silica coating is suggested. In this review, we introduce the reported the trend of nano-ceramic powders and we summarized method improve color and physical properties throuth morphology control and ceramic coating technology.

• Fashion & Textile Research Journal
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• v.14 no.5
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• pp.866-877
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• 2012

The natural dyeing of hanji cotton fabrics with guava leaf extract was investigated. The temperature and time of dyeing were $40^{\circ}C$ and $90^{\circ}C$ for eighty minutes, respectively. In addition, the dyebath has been set at pH 5. Sn pre-mordanted fabrics showed the highest K/S value. Regardless of dyeing temperature, K/S values were high when Al, Cu, Fe-mordanted fabrics were dyed in post-mordanting and Sn-mordanted fabrics in pre-mordanting. The dyeing equilibrium was shown at the fourth time of repeated dyeing. In the processing of hanji cotton fabrics, K/S value was high when hanji cotton fabric was treated with soybean milk at $90^{\circ}C$. Similar K/S value of dyeing was shown when fabrics were processed with chitosan, regardless of dyeing temperature. High K/S value of dyeing was seen when fabrics processed with gallnut tannin at 40. Fabrics dyed with acidic water extract showed yellowish color. Fabrics dyed with alkaline water extract showed reddish color, and fabrics dyed with ethanol extract showed greenish yellow color. In case of Sn-mordanted fabrics, the washing fastness level was between 3 to 4, and other dyed fabrics showed low fastness. The dry cleaning fastness also showed very excellent result with level 4-5. The rubbing fastness of the fabrics was better in dry rubbing than in wet rubbing. For the light fastness, all dyed fabrics showed low fastness. For antibacterial activity, the dyed fabrics with guava leaf extract showed 99.9% of high antibacterial activity. Hanji cotton fabric maintained certain deodorization in the state of raw fabric. All dyed fabrics showed higher UV protection rate than control fabric.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.2
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• pp.111-119
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• 1976

Discoloration of canned boiled oyster namely greening, yellowing and browning often occur separately or associatively in the storage of the product. Greening is mainly caused by the appearance of chlorophyll and its derivatives on the surface around the digestive diverticula of the oyster and yellowing by dispersion of carotenoid. Browning reactions by sugar amino condensation or enzymatic action, tyrosinase, also cause an undesirable color development. In this paper, the stability and the changes in distributional or partitional ratio of chlorophyll and carotenoid pigment of meat vs viscera in raw and canned oyster during six month storage in order to measure the dispersion rate of both pigments between meat and viscera, and to evaluate the feasibility of discoloration of oyster meat. The development of brownish pigment and the toss of free tyrosine in oyster were also determined to compare the readiness of color development. In addition the influence of processing and storage conditions to the dispersion rate and the tendency of discoloration, and finally the effect of inhibitor were discussed. The results showed that greening or yellowing was initiated by the dispersion of chlorophyll or carotenoids from viscera to the meat of oyster, and the dispersion rate of carotenoid was much higher than the chlorophyll's, so that, yellowing appeared a leading reaction of discoloration. The dispersion rate was obviously fastened by raising the temperature in the process of sterilization and storage. Consequently, the low temperature storage could largely retard the occurance of yellowing or greening of oyster meat. The pH control of canned oyster did not seem to affect the dispersion of pigment but significantly did on the stability of the piqments. Browning by the reaction of sugar-amino condensation and enzymatic oxidation of tyrosine was positively detected in canned oyster meat. The development of brownish color was influenced rather by the storage temperature than the heating process. Addition of sodium sulfite in can or treating the boiled oyster with sulfite solution prior to filling seemed possibly inhibit the color development particularly in cold-storaged oyster meat.

• Journal of the Speleological Society of Korea
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• no.61
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• pp.5-16
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• 2000

Recently many environmental researcher are concerned about the ecological environment and the issue of environmental pollution in cave. In this paper we discuss about air pollution, water pollution, state of water quality, ecological environment and situation of environmental public damage in cave The concerning of air pollution in cave is mainly to the type of secondary contamination, which much is developed in various fields recently. The natural water in the most of cave is no problems but ground water has slitting with natural water during much raining period. The state of water quality is gradually contaminated with artificial environmental pollution, that is, the contents of kinds of Aluminum, Nickel, Copper, Zinc and Calcium are higher than before. On the other hand it is very important things to keep the control of constant temperature, darkness and humidity in cave. The contamination by lamp flora and even black colored contamination are appeared nowadays. The ecological environment in cave destructed by growing of mi coorganism. In fact the internal of cave is shielded with the state of climate of cave external but the environment of internal cave is contaminated, because blowing from external climate state. In addition to environmental pollution caused by carbon dioxide and body temperature of tourists. By the way eco-examination of cave is black color public damage, green color one and white color one has been discovered, so we need to have the situation of demand of environmental reservation alternatives.

• Journal of Institute of Control, Robotics and Systems
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• v.22 no.5
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• pp.367-373
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• 2016

In this paper, range measurement performance of LRF (Laser Range Finder) module and image contrast of color CCD camera are evaluated under the aerosol (high temperature steam) environments, which are simulated severe accident conditions of the LWR (Light-Water-Reactor) nuclear power plant. Data of LRF and color CCD camera are key informations, which are needed in the implementation of SLAM (Simultaneous Localization and Mapping) function for emergency response robot system to cope with urgently accidents of the nuclear power plant.

• Journal of the Korean Home Economics Association
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• v.30 no.3
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• pp.119-129
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• 1992

Black soybeans were gamma-irradiated at dost levels of 0, 2., 5, 10 and 20 kGy, and stored at room temperature for the experiments associated with cooking quality. The degree of cooking of soybeans in boiling water at 98-10$0^{\circ}C$ has been determined by measuring the maximum cutting force of cotyledon. The cutting force to reach a complete cooking was about 120~130g/g. Irradiation at 2.5~20kGy caused the reduction of cooking time in black soybeans by 30~60% compared to the nonirradiated control, and the cooking rate constant of the irradiated samples was higher than that fo the nonirradiated control sample. These results were similarly found in the stored samples for one year at room temperature after irradiation. Color characteristics of cooked samples showed no significant difference between the nonirradiated control and 5 kGy-irradiated sample. After complete cooking of black soybeans, there were not significant in the organoleptic qualities between the nonirradiated and irradiated samples.

• Journal of Biosystems Engineering
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• v.33 no.2
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• pp.130-135
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• 2008

The purpose of this study was to develop a preprocessor for real-time portable quality evaluation system of milk. The preprocessor consisted of two flow pump to supply milk sample and reaction reagent at given volume, a fan to mix milk with reaction reagent, a thermoelectric device to maintain sample temperatures of $40^{\circ}C$, and I/O interface to control signals. The tests conducted with different level of flow rate of pump, fan speed, ambient temperature, and intial temperature of mixtures. To evaluate performance of the preprocessor, the supplied volumes, color changes, and temperatures were measured and analyzed. The results showed that the preprocessor could control supplying volumes, mixing, temperatures of samples automatically. The preprocessor showed good performance to be used for portable quality evaluation system of milk.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.399-405
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• 2007

The quality characteristics of breads made by adding levels of 30%, 60%, and 100% aloe gel were investigated. The 60% aloe gel sample had a larger dough volume than the control dough. Also, the loaf volume and specific volume of the bread made with 60% aloe gel were larger than those of the control bread. The pasting temperature increased gradually with the increasing amounts of substituted aloe gel as compared to wheat flour with water added$(66.5{\pm}12^{\circ}C)$; the wheat flour with 100% aloe gel had a pasting temperature of $90.7{\pm}1.1^{\circ}C$. Peak viscosity decreased gradually with increasing amounts of aloe gel when compared to the wheat flour with water added. Setback also was decreased gradually with the increasing amounts of aloe gel as compared to the wheat flour with added water. From the setback decrease it is suggested that the aloe controlled retrogradation of the bread during short-term storage. The crumb color of the bread made with the aloe gel was not significantly different to that of the control bread, and the color of the crumb was yellow-white. Bread hardness decreased gradually with increasing amounts of the substituted aloe gel. However, bread gumminess and chewiness increased gradually with increasing amounts of aloe gel. The springiness of the bread made with 100% aloe gel was lower than that of the control bread. With regard to flavor and taste, the bread made with 100% aloe gel produced a green-like odor and had a bitter taste. The mouth feel of the breads made with aloe gel was considered soft and moist. The overall acceptabilities of the breads made with 30% and 60% aloe gel were not significantly different from the control bread, but the bread made with 100% aloe gel had a green smell and bitter taste. Yet accordingly, the results indicate that functional and health products with improved quality could be developed by adding aloe gel to breads and cakes.

• Journal of the Korean Society of Costume
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• v.52 no.8
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• pp.29-39
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• 2002

It was increased leisure hours by automation and computerization of industry. Many people spend on hours in enjoying leisure sports, and then. nowadays, Many women tend to prefer casual wear to formal suits. The purpose of this research was to design of outdoor-wear that improve the functional and aesthetic effects for clothing comfort. Total 4 design prototype consisting of jumper and slacks were developed for this research. Outdoor-wear design forced on armhole type of jumper and ease of the back crotch length of slacks to improve the functional and aesthetic effects. And Outdoor-wear design focused on color harmony to aesthetic effects. Ease amount and materials of jumper and slacks were controlled. Design A: Jumper was designed as dropped shoulder with set-in steeve and band collar, A break-away zipper to facilitate ventilation control were made the area of back of jumper and the area of outside seam line of slacks Color of jumper and slacks were olive green color. Ease amount of the crotch length of slacks pattern was constructed as 7% of total crotch length: Design B 4DM cut pattern were applied to the jumper and slacks pattern. A break-away zipper to facilitate ventilation control were made the area of back of jumper and the area of inside seam line of thigh. Color of jumper and slacks were grey and orange color. Ease amount of the crotch length of slacks pattern was constructed as 5% of total crotch length. Design C : Jumper was designed as the set in sleeve and hood. and A break- away zipper to facilitate ventilation control were made the ares of the armhole and elbow. Color of jumper and slacks were ivory and orange color. Ease amount of the crotch length of slacks pattern was constructed as 5% of total crotch length. Design D : Jumper was designed as raglan sleeve. Color of jumper and slacks were olive green color. Ease amount of the crotch length of slacks pattern was constructed as 5% of total crotch length. Total six females, ages 20-45, served as subjects for this research. Subjects have standard body type, generally, wearing 66 size of ready-to-wear clothing. The performance of the newly designed outdoor-wear was evaluated for their effectiveness in several aspects such as conditions of skin temperature, sensory evaluation of comfort during body movements, appearance and color harmony and aesthetic collar design. Design 3 was appeared to be the most positive in aesthetic evaluation and functional effects of design 2 of 4DM cut pattern was appeared to be beter than other designs.