• Advances in environmental research
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• v.5 no.3
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• pp.189-200
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• 2016

This study aimed at advanced oxidation of hetero tri-functional reactive dye Acid orange 7 using photo-Fenton conditions in a lab-scale experiment. Decolourisation of Acid Orange 7 dye by Fenton's process was dependent on concentration of Hydrogen peroxide, Ferrous sulphate, pH, and contact time. A $2^3$ factorial design was used to evaluate the effects of these key factors: pH, Fe(II), and $H_2O_2$ concentration, for a dye concentration of 50 mg/L with COD of 340 mg/L at pH 3.0. The response function was removal of colour under optimised conditions; pH 3.0, [Fe(II)] 40.83 mg/L, [$H_2O_2$] 4.97 mmol/L; 13.6 min. of treatment resulting in 100% colour removal. The final COD of treated wastewater was nil suggesting that AOP is a potentially useful process of color removal and dye degradation/mineralisation of effluent having AO7. Minimum contact time for complete decolourisation was at 5 mmol/l $H_2O_2$ concentration. Increase in $FeSO_4$ (mg/l) concentration resulted in decrease of time for complete decolourisation. Box-Behnken Design was used to optimize the process variables. Maximum and minimum levels of pH (3-5), $H_2O_2$ (4-6 mmol/l), $FeSO_4$ (30-46 mg/l) and contact time (5-15 minutes) were used. The statistical analysis revealed a value of 0.88 for coefficient of regression ($R^2$) indicating a good fit of model. Calculated F-value was found higher than the tabulated value confirming to significance of the model. Based on student's t-test, Ferrous sulphate, pH, and contact time have a positive effect on the percent decolourisation of Acid Orange 7.

• Journal of Digital Contents Society
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• v.18 no.2
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• pp.403-410
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• 2017

In this paper, the fire extinguisher maintenance system using smart NFC communication and the real-time pressure measurement is proposed. The proposed system consists of three steps in the flow of information. The first step is to identify the fire extinguisher through NFC tagging in the fire extinguisher module using the smart device. The fire extinguisher appearance check and the real-time pressure measurement is performed in the second step, and the last step sends the check status information to the management server. In particular, the actual pressure value is calculated based on the angle of the green area and the indicating needle. Some experiments are conducted so as to verify the proposed system, and as a result, the proposed system shows that the administrator can effectively control the status information of fire safety check.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.751-756
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• 2005

Effect of barley bran flour on bread quality was investigated. With addition of barley bran flour, crude protein and ash contents of bread increased, and color of crumb and crust became darker than control group made with pure wheat flour. Content of dietary fiber in bread made with 5% barley bran flour was twofold higher than that of control group. Hardness of bread increased and volume decreased in proportion to bran content. Sensory qualities of 5% barley bran flour-added group and control group were not significantly different, but decreased in 10 and 15% barley bran flour-added groups, revealing optimal content of barley bran flour to be 5%.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.33 no.4
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• pp.303-309
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• 2020

This study proposes a crack identification algorithm to analyze the surface condition of porcelain insulators and to efficiently visualize cracks. The proposed image processing algorithm for crack identification consists of two primary steps. In the first step, the brightness is eliminated by converting the image to the lab color space. Then, the background is removed by the K-means clustering method. After that, the optimum image treatment is applied using morphological image processing and median filtering to remove unnecessary noise, such as blobs. In the second step, the preprocessed image is converted to grayscale, and any cracks present in the image are identified. Next, the region properties, such as the number of pixels and the ratio of the major to the minor axis, are used to separate the cracks from the noise. Using this image processing algorithm, the precision of crack identification for all the sample images was approximately 80%, and the F1 score was approximately 70. Thus, this method can be helpful for efficient crack monitoring.

• Proceedings of the Korea Information Processing Society Conference
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• 2010.11a
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• pp.728-731
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• 2010

현대 사회에서 운동 부족의 원인은 바로 빠른 삶을 추구하는 우리나라 사람들의 성향에 있다고 볼 수 있다. 이런 현대사회에서 빠른 삶을 추구할수록 사람들은 단기간에 많은 효과를 보려고 무리한 운동을 한다. 갑작스러운 운동은 우리 몸에 이로운 것이 아니라 스트레스를 쌓이게 하고 이렇게 쌓인 스트레스는 고혈압, 심근경색, 뇌졸중 등 심혈관계 질환에 영향을 미치는 중요한 위험요인이다. 혈압은 정서적 긴장이나 주위 환경 및 활동에 따라서 변동하기 때문에 갑작스런 운동은 혈압에 좋지 않은 영향을 줄 수 있다. 이에 본 논문에서는 갑작스런 운동량에 따른 혈압 변화와 얼굴색과의 상관성을 알아보기 위해 운동량에 따른 혈압 변화와 얼굴 영역 추출 후 얼굴영역에 나타나는 색상 변화를 Lab 값 중 a값의 변화를 비교, 분석하였다.

• Korean Journal of Remote Sensing
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• v.30 no.4
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• pp.455-464
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• 2014

After launching the Geostationary Ocean Color Imager (GOCI) on June 2010, field campaigns were performed routinely around Korean peninsula to collect in-situ data for calibration and validation. Key measurements in the campaigns are radiometric ones with field radiometers such as Analytical Spectral Devices FieldSpec3 or TriOS RAMSES. The field radiometers must be regularly calibrated. We, in the paper, introduce the optical laboratory built in KOSC and the relative calibration method for in-situ measurement spectroradiometer. The laboratory is equipped with a 20-inch integrating sphere (USS-2000S, LabSphere) in 98% uniformity, a reference spectrometer (MCPD9800, Photal) covering wavelengths from 360 nm to 1100 nm with 1.6 nm spectral resolution, and an optical table ($3600{\times}1500{\times}800mm^3$) having a flatness of ${\pm}0.1mm$. Under constant temperature and humidity maintainance in the room, the reference spectrometer and the in-situ measurement instrument are checked with the same light source in the same distance. From the test of FieldSpec3, we figured out a slight difference among in-situ instruments in blue band range, and also confirmed the sensor spectral performance was changed about 4.41% during 1 year. These results show that the regular calibrations are needed to maintain the field measurement accuracy and thus GOCI data reliability.

• The Journal of Korean Academy of Prosthodontics
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• v.52 no.2
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• pp.97-104
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• 2014

This study was aimed to compare the radiopacity of four kinds of currently available resin based implant cements using digital radiography. Materials and Methods: Four resin-based implant cements((Estemp $Implant^{TM}$ (Spident, Incheon, Korea), $Premier^{(R)}$Implant (Premier, Pennsylvania, USA), $Cem-Implant^{TM}$ (B.J.M lab, Or-yehuda, Israel), $InterCem^{TM}$ (SCI-PHARM, California, USA)) and control group (Elite Cement $100^{TM}$ (GC, Tokyo, Japan) ) were mixed and cured according to the manufacturer's instructions on the custom made split-type metal mold. A total of 150 specimens of each cement were prepared and each specimen (purity over 99%) was placed side-by-side with an aluminum step wedge for image taking with Intraoral X-ray unit (Esx, Vatech, Korea) and digital X-ray sensor (EzSensor, Vatech, Korea). For the evaluation of aluminum wedge equivalent thickness (mm Al), ImageJ 1.47 m (Wayne Rasband, National Institutes of Health, USA) and Color inspector 3D ver 2.0 (Interaktive Visualisierung von Farbraumen, Berlin, Germany) programs were used. Result: Among the 5 cements, Elite cement $100^{TM}$ (control group) showed the highest radio-opacity in all thickness. In the experimental group, $InterCem^{TM}$ had the highest radio-opacity followed by $Premier^{(R)}$ Implant $Cement^{TM}$, $Cem-Implant^{TM}$ and Estemp $Implant^{TM}$. In addition, $InterCem^{TM}$ showed radio-opacity that met the ISO No. 4049 standard in all the tested specimen thickness. Cem-Implant on 0.5 mm thickness showed radiopacity that met the ISO No. 4049 standard. Conclusion: Among the implant resin-based cements tested in the study, $Premier^{(R)}$ Implant Cement and Estemp $Implant^{TM}$ did not show appropriate radio-opacity. Only $InterCem^{TM}$ and $Cem-Implant^{TM}$ 0.5 mm specimen had the proper radiopacity and met the experiment standard.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1115-1124
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• 2013

The present study was conducted to ensure the diversity of domestic solar salt by analyzing the composition and microbiological characteristics of solar salt (from Docho island: DS) and the flower of salt produced in different Korean salt flats (Sinui island: SF, Bigum island: BF, and Docho island: DF). The analyses showed that the moisture content of the three types of flower of salt and solar salt ranged from 10.54~13.82% and NaCl content ranged from 78.81~84.61%. The mineral content of those salts ranged from 3.57~5.51%. The content of insoluble matter in these salts was $0.01{\pm}0.00{\sim}0.05{\pm}0.00%$. The sand content of these salts was $0.01{\pm}0.01{\sim}0.03{\pm}0.01%$. By Hunter's color value analysis, the color of the flower of salt was brighter and whiter than solar salt. The salinity of the flower of salt was a little higher than solar salt as well. The magnesium and potassium ion content of DF was $9,886.72{\pm}104.78mg/kg$ and $2,975.23{\pm}79.73mg/kg$, respectively, which was lower than the content in SF, BF, and DS. The heavy metal content of all salts was acceptable under the Korean Food Sanitation Law. The flower of salt was confirmed to be sweeter and preferable to solar salt. More than 80% of the solar salt crystals were 2~3 mm in size, whereas crystals from the flower of salt were 0.5~2 mm in size. The bacterial diversity of DF and DS were investigated by culture and denaturing gradient gel electrophoresis (DGGE) methods. The number of cultured bacteria in flower of salt was approximately three times more than solar salt. By DGGE analysis, major microbes of DF were Maritimibacter sp., Cupriavidus sp., and unculturable bacteria, and those of DS were Cupriavidus sp., Dunalidella salina and unculturable bacteria. The results of DGGE analysis showed that major microorganisms in solar salts were composed of unidentified and unculturable bacteria and only a few microorganisms were culturable.

• Applied Biological Chemistry
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• v.14 no.2
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• pp.121-129
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• 1971

During the Brewing of Soy Sauce on an industrial scale, Saccharomyces rouxii $T_9$ was cultured and added to the soy sauce mash. The comparative experiments of soy sauce mash in non-addition and addition group of yeast were examined in this report. The yeast flora and chemical composition of Soy sauce mash through out the brewing were observed and the results obtained were as follows. (1) The number of Osmophilic yeast in one ml of soy sauce mash showed $185{\times}10^3$ 1 month after mashing and $750{\times}10^3$ 4 months after mashing in case of yeast group, while presented as $98{\times}10^3$ 1 month after mashing and $394{\times}10^3$ 4 months after mashing in case of non-yeast group. And the number of Osmphilic yeast in yeast group was twice of that in non-yeast group. (2) The number of ordinary yeast of TTC red group was shown as $2132{\times}10^3\;to\;3252 ×10^3$ 5 to 6 months after mashing in case of yeast group, while presented $752{\times}10^3\;to\;1251{\times}10^3$ in case of non-yeast group. And the yeast group was shown more than non-yeast group in ordinary, red pink and pink yeast number. (3) TTC red yeast were strongly appeared in both addition and non-addition group of yeast from 1 month after mashing to 6 months after mashing. (4) Though total nitrogen, pure extract, pH and buffer action contents of soy sauce showed similiar tendency in yeast and non-yeast group, alcohol and color density contents were highly appeared in yeast group and reducing sugar content was in non-yeast group respectively. (5) By the results of Organic function test of soy sauce mash, the difference of taste quality in yeast and non-yeast group were not evidently appeared, however, the appearance and flavour of the soy sauce were better in yeast group than in non-yeast group.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.200-207
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• 1975

This experiment was carried out to investigate the chemical composition and microflora of soy sauce during storage under the different temperature. The results obtained are as follows. (1) Total nitrogen, color density, specific gravity and sodium chloride concentration of soy sauce showed a increasing tendency in the progress of storage period. Open-storage state at $30^{\circ}C\;and\;15^{\circ}C$ were responsible to the increase of components as compare with close-storage state at $5^{\circ}C$. (2) pH and buffer action were not almost changed during the storage. (3) Alcohol and sugar contents of soy sauce showed a decreasing tendency in the process of storage period, especially in the case of open state alcohol being almost disappeared within 11 months in all groups. (4) The number of common bacteria in one ml of soy sauce were counted as $96{\times}10^4$ before pasteurization and $10^3$ after pasteurization. The osmophilic bacteria was counted as $38{\times}10^4$, $10^2$ after pasteurization. (5) The spore number of mold in one ml of soy sauce were counted $32{\times}10^7$ before pasteurization, 58 after pasteurization and 10 to $10^2$ in the progress of storage period. (6) The bacteria number of soy sauce were somewhat decreased with the passing, of the time. The group of high temperature and open state were more notable than low temperature and close state.