• Applied Chemistry for Engineering
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• v.21 no.5
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• pp.559-563
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• 2010

The representation of color with natural dyes is closely related with the modern well-being life. This study is focused on the representation of target color of the blue, yellow, and red color system, these color sources were originated from the green tea, gardenia, and black rice respectively. The quantitative numerical value of brightness (L), color coordinates (a, b) were designated for the target color, the optimum color nearest to the target value was extracted with the solvent pH, temperature, and extraction time. The longer the extraction time had more thickening color in case of the gardenia. The L-a-b coordinate of extracted color were analyzed with the color difference meter and compared with the target color. The experimental variables were optimized to extract the color of the smallest ${\Delta}E$ with the target color. As a result, the CIE standard value was proposed and the color was represented.

• Industry Promotion Research
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• v.7 no.4
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• pp.9-15
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• 2022

This study evaluated the automated system of the roll bending process, which is one of the difficult processes. In the past, 20 cartridges were produced per hour. but Automation changed it to a process that produces 50 pieces per hour. The average value of production was 57.6 pieces per hour, error of repeatability was 0.03 mm, average roll diameter error value was 0.49 mm, average alignment error value was 0.09 mm and average process lead time was 43.21 seconds. This paper presented specific evaluation methods such as productivity, repeatability, defect rate, alignment defect rate, and process lead time. It is thought that the contents performed in this study will be helpful in the verification of other automation systems in the future.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.322-330
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• 2006

Sixteen semimembranous muscles were removed from sixteen left pig carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each sample was aged in a plastic box at $1^{\circ}C$ for 10 days, then vacuum packed and held at $1^{\circ}C$ for 28 days. The lightness and redness values of the aged pork were, in most cases, significantly increased on the surface and in the interior (p<0.05) by day 28 for all treatments, relative to day 1. The thiobarbituric acid reactive substances (TBARS) value significantly (p<0.05) increased for T1 and T4 from day 1 until day 14, but decreased after 14 days of storage (p<0.05). The TBARS value for T3 decreased with storage time (p<0.05), although there was no difference between 14 and 28 days. The total volatile basic nitrogen (VBN) content increased significantly with storage time (p<0.05) for all treatments, with the exception of T2. Total plate counts (TPC) increased significantly (p<0.05) with increasing storage time for all treatments. On day 1, T2 had the highest TPC value (p<0.05), while T4 was lowest (p<0.05). On 28 day, T2 had the lowest TPC value (p<0.05), while T3 was highest (p<0.05). E. coli levels showed a significant (p<0.05) decrease with increased storage for T1, T2 and T4. These results indicate that T2 was move effective at inhibiting the growth of E. coli than the other pork samples. The levels of Lactobacillus spp. increased with storage time for all samples. These results suggest that traditional Korean ingredients could be utilized to extend the shelf-life of aged pork during storage.

• Journal of the Korean Wood Science and Technology
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• v.36 no.6
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• pp.33-40
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• 2008

Normally, cedar heartwood has a red color. However, it frequently changes black color (blackening phenomenon). It is reported that blackening phenomenon of cedar has been caused by oxidation of phenolics and norlignan extractives under weak alkaline conditions. In this study, heat treatment and UV irradiation were carried out to reduce the difference of color value between blackened wood and bright sap wood. Effects of temperature, moisture content, treatment time and light on decrease of color difference between blackened heartwood and sapwood were evaluated in each treatment. A decrement of different color value between blackened heartwood and bright sapwood by hot-water treatment was bigger than others. An effect of the vacuum drying was similar to that of the kiln drying. UV irradiation decreases the color difference between dried blackened heartwood and bright sapwood. It is suggested that UV irradiation could be used as final treatment to reduce the color difference on wood during drying process. Determination of optimum conditions and development of hybrid process for control of discoloration will be needed in a further study.

• Journal of the Korean Wood Science and Technology
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• v.43 no.1
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• pp.68-75
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• 2015

We conducted a thermal compression of domestic Korean pinewood for a use in flooring. For the evaluation of flooring material, we measured dimensional stability and surface hardness of thermally compressed wood. It is possible to make high-specific gravity woods with a range of 0.82-0.92 after the thermal compression with 50% compression set. The surface hardness increased with an increase in the pressing temperature. The highest value of surface hardness was $23.6N/mm^2$, which was obtained from the thermal compressed wood with pressing temperature of $160^{\circ}C$ and 30 minutes of pressing time. However, the surface hardness of woods treated at high temperature of $180^{\circ}C$ or greater decreased. The recovery of thickness decreased with increasing the pressing temperature. For dimensional stability, compression temperature was more dominant than compression time.

• Journal of the Korean Wood Science and Technology
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• v.21 no.2
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• pp.39-48
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• 1993

End-matched disks of 7.7cm thickness were part-time dried in vacuum press dryer to investigate the drying characteristics by using drying schedules and end treatments. The ginkgo disks could be dried faster with severer end checks and ring failures by C schedule than by S schedule. There were no significant differences in drying rates and amounts of end checks, ring failures and V-shaped checks occurred between ginkgo disks end-taped with Korean traditional paper (KTP) and those untreated. The drying time of walnut disks was slightly reduced by end-taping with KTP. And the length of end checks and V-shaped checks and the frequency of defected disk were decreased more effectively than those untreated. The tangential strains and tangential drying stresses near bark sides of ginkgo and walnut disk untreated were developed in the early stage of drying and incresed slightly curvi-linearly above fiber saturation point (fsp) and more curvi-linearly below fsp. The influence of end-taping with KTP on the drying rate for impermeable walnut disk was stronger than that for permeable ginkgo disk.

• Journal of The Korean Society of Grassland and Forage Science
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• v.15 no.2
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• pp.112-117
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• 1995

A field experiment was canied out to determine the effects of harvest time (grazing, soiling and hay stage) on the grass growth, dry matter (DM) yield, nutritive value, and weed development in reed canarygrass (Phalaris arundinacea L.) pasture. The cultivars of reed canarygrass used in this study were Palaton, Venture, Castor, and Frontier (control). The grass was harvested 3 times at hay stage, 4 times at soiling stage, and 6 times at grazing stage in 1992. The average plant height was 31-41cm at grazing, 47-59cm at soiling, and 76-86cm at hay stage. Similar DM yield was observed in Palaton(12,567 kglha), Venture(l2,435kg), and Frontier(12,762kg), and the yields of 3 cultivars were significantly higher than that of Castor(ll,025kg) (P<0.05). Total yields affected by harvest time were lO,O6 1, 1 1,832, and 14,699 kg/ha at grazing, soiling, and hay stage, respectively(P<0.05). The content of crude protein (CP) was not significantly different among cultivars. CP contents by harvest time were 21.6% at grazing, 19.3% at soiling, and 18.8% at hay stage, regardless of cultivm(P<0.05). The contents of neutral detergent fiber (NDF) and acid detergent fiber (ADF) were similar among cultivars and harvest time. However, slightly higher NDF and ADF contents were found in Frontier. The contents of Ca, P, K, and Mg were not affected by cultivars and harvest time. The appearance of weeds was high in Castor, and low in Frontier. The weeds at grazing stage(33.3-60.0%) were remarkably higher than those at soiling and hay astage (ca 10%). In conclusion, it is suggested that 3-4 times (soiling and hay stage) of harvest was recommended for grass production, nutritive value, and weed control in reed canarygrass pasture, regradless of cultivars of Palation, Venture and Frontier, except Castor.

• Journal of Plant Biotechnology
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• v.35 no.4
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• pp.281-290
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• 2008

In plant, Receptor-like kinases (RLKs) are protein family, though its function is not yet understood, consisted of a predicted signal sequence, single transmembrane region, and cytoplasmic kinase domain. RLKs are involved in hormonal response pathways, cell differentiation, plant growth and development, self-incompatibility, and symbiont and pathogen recognition. In this study, expression levels of RLG1, RLG5, RLG6, RLG#6, RLG8, RLG10, RLG17, RLG18 and RLG20 were analyzed by Real-time PCR, when rice (Oryzae sativa) was treated abiotic stress. The expression levels of all RLGs were compared each other by analyzed value of threshold cycles ($C_T$). Consequently, RLGs were suppressed by NaCl as salinity stress, and expression of each RLK genes were showed difference treated salicylic acid and wound, respectively. However, All RLGs were induced under low temperature condition. Therefore, our results indicate protection-function of RLK genes to be an early response of rice against cold weather.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.121-128
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• 2007

The objective of this study was to determine the efficacy of different water temperatures and time of spray-washing on the removal of bacteria contamination from surface of pork carcass and to obtain better meat quality with high temperature stream between 60 to 90℃ for the time ranged from 10 to 60 sec. Results showed that total plate counts were significantly decreased with increasing steam temperature(P<0.05). Similar results were found with the spray time(P<0.05). The lightness(CIE L*) value was significantly increased in both loin and ham cuts over 80℃(P<0.05). Ultimate pH of muscle and water-holding capacity were decreased with increasing steam temperature(P<0.05). There was a significant difference in solubility of sarcoplasmic protein between 70℃ and 80℃ of the steam treatments with higher value at 70℃(P<0.05). Again, longer than 30 sec spray at 70℃ steam, the lightness value of pork was significantly increased(P<0.05), while pH and water-holding capacity of muscle were significantly decreased(P<0.05). Therefore, a desirable pork quality would be achieved with spray-steam washing at 70℃ for 20 sec on pork carcass.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.876-883
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• 1989

In order to investigate the index component and basis for the shelf-life of the grain share improved Meju, the effect of the storage time and package on the quality of Meju and soy sauce were studied during 90 days storage at $30^{\circ}C$. Also, sensory evaluation for the soy sauces from Meju with various storage time were carried out. During the storage period, moisture content, amylase and protease activity were decreased, on the other hand, the contents of amino-nitrogen and ammonia-nitrogen were increased. Among these components, protease activity was found the major index component for quality control because it was the most important component for soy sauce fermentation and the most changeable component of Meju during the storage period. According to the sensory test, the quality of soy sauce was agreed well with the protease activity of Meju, and the soy sauce from longer storage Meju was inferior organoleptic quality to that from shorter Meju. By the storage quality test, protease activity showed the highest value in 15 days storage Meju and decreased gradually with storage time passed. The basis of protease activity for quality control was 200 (O.D. at 660 nm/g). which was 50% of the initial activity And it was known that the shelf-life of the grain shape improved Meju was about 90 days . It was also shown that the storage in package did not affect noticeably to prolong the shelf-life of Meju on this study.