• Journal of the Korean Association of Geographic Information Studies
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• v.16 no.4
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• pp.153-170
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• 2013

This study was conducted to analyze the thermal comfort in the urban neighborhood park and to obtain a plan for improvement of the thermal environment. First, in the result of the analysis of the distribution characteristics of the park's main thermal environment factors and differences among types of space, temperature, relative humidity, and wind speed did not show a clear difference spatially. However, the median radiant temperature showed great differences according to the openness of the space and the covering material. According to the evaluation of thermal comfort by types of space based on derived thermal environmental factors, the PMV value of the square was the highest at 4.39, the paths showed 2.58, greenery 1.90, and resting spaces 0.42. In the result of the PMV regression model established for the evaluation of the significance of these thermal environment factors that decide thermal comfort, it showed that the relative significance to the PMV was as follows in decreasing order: median radiant temperature(1.084), wind speed(-0.280), temperature(0.013), and relative humidity(-0.009). When conducting a scenario analysis on the areas with need for improvement in thermal environment, it was found that through reflectivity, color and the change in the physical properties of packing materials the thermal comfort felt by the body could be improved, and it is believed that through this the improvement plan can be established.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.473-480
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• 2017

The aim of this study was to investigate the effects of gluten and moisture contents on the physical properties of extruded soy protein isolate. Extrusion conditions included various moisture (45, 50, and 55%) and gluten contents (20, 40, and 60%) at a fixed screw speed and die temperature of 250 rpm and $140^{\circ}C$, respectively. Specific mechanical energy input decreased as gluten content increased from 20 to 60%. Hydration ratio was highest ($293.23{\pm}13.68%$) at gluten and moisture contents of 20 and 55%, respectively. Lightness and yellowness increased as gluten content increased from 20 to 60% while redness decreased as gluten content increased. Color difference was the highest at low gluten and moisture contents. Integrity index was the highest ($71.15{\pm}0.93%$) at gluten and moisture contents of 60 and 45%, respectively. Nitrogen solubility index was not significantly affected by moisture content and was lowest ($22.46{\pm}1.11%$) at gluten and moisture contents of 60 and 55%, respectively. In conclusion, higher gluten and lower moisture contents were effective for texturization of soy protein isolate.

• Journal of Bio-Environment Control
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• v.20 no.4
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• pp.304-310
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• 2011

To evaluate the effect of curing treatment using a newly developed simplified curing unit (SCU) on the physicochemical quality of stored sweet potatoes was investigated for six months. The SCU consisting of a heater, an air circulation fan, exhaust fans, and a humidifying duct was installed in a cold storage room where the harvested sweet potatoes were stacked. During the six days of curing treatment, air temperature and relative humidity in the storage room were set at $32^{\circ}C$ and 90%, respectively. Physical and chemical properties of sweet potatoes were measured at 1-month intervals from the first day of storage. McKinney index showing the incidence and severity of decay was 0.83% in the curing treatment, while that of untreated control was 5.08% over the same storing period. Firmness, soluble solids content, and dry matter content in the cured sweet potatoes were greater than those of untreated control. Moreover, the changes of skin color in uncured potatoes occurred rapidly than cured one which showed delay of skin discoloration during the long-term storage. Results suggest that the SCU treatment improves the physicochemical quality of stored sweet potatoes and extends their storability. Therefore, the SCU can be effectively used for curing treatment of sweet potatoes with a relatively low cost.

• Journal of Bio-Environment Control
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• v.17 no.4
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• pp.312-318
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• 2008

In a pear fruit 'Chuhwangbae' was investigated the effect of the calcium-coated double paper bag on the physical properties of the paper bag, micro meteorological phenomena, and calcium contents in quality of fruit. The calcium-coated paper bag, compared with official paper bags, did not give any effect on light transmission ratio and tensile strength. The change of the inside relative humidity of the paper bag was a little compared with conventional paper bags, but there was no difference in temperature. The contents of the accumulated calcium of the pericarp was remarkably greater than conventional paper bags during the period of 65 days to 160 days after the full bloom, but the flesh remarkably increased at 160 days. The calcium content per concentration of calcium coating greatly increased in 12% of yellow double paper bags and 9, 12% of newspaper double paper bags in case of the pericarp, and in 3% of yellow double paper bags and 6, 9, 12% of newspaper double paper bags in case of the pericarp. As a result of treatment of a radioactive isotope, the amount of accumulated calcium in the pericarp continued until 60 hours after treatment, but there was no difference in the calcium amount between the flesh and no-treatment pericarp. As to the hardness of fruits at the time of harvest, there was no difference in the concentration in case of a yellow double bags. But newspaper double paper bags 6, 12% was significantly difference. Soluble solid remarkably increased in yellow double paper bags 6, 9% and yellow double paper bags 3, 6, 9%. Also, it did not effect on changes of the pericarp, fruit weight and the color of the pericarp.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.39 no.1 s.119
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• pp.38-47
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• 2007

This study was carried out to develop a new application field and obtain the basic data of citrus peel as waste in Jeju island and traditional Hanji for producing functional Hanji. The results measuring physical and optical properties, water vapor permeance and antibacterial activity are as follows. It was revealed that apparent density go as down but bulk raise up in the structural view of Hanji with increasing of the addition various Korean citrus peel (citrus unshiu, cheonggyun and hanrabong peel, and citrus unshiu peel powder) percentages, and that the density of Hanji added citrus unshiu peel was higher, but bulk was lower in compared with Hanji added other kinds of peel. Those Hanji added citrus unshiu peel, cheonggyun peel, hanrabong peel and citrus unshiu powder were very great not only in the strength (breaking length, burst index, tear index and folding endurance) but also in water vapor permeant rate in comparison with Hanji. The pHs of Hanji were neutrality (7 to 8). The brightness of the Hanji added various citrus peel percentages was low in compared to Hanji, and the 40% addition of hanrabong peel was the lowest. When 40% hanrabong peel was added to Hanji, it was very yellow in the color degree. When cheonggyun peel was added to Hanji manufacture, water vapor permeant rate was highly effective. It is known that vacant space of intrafiber was reduced by image analysis of Hanji and the additions of peel of citrus unshiu, cheonggyun and hanrabong were distributed equally in the interior of Hanji. The antibacterial activity of Hanji added citrus unshiu peel is more than 98%. After all, it would be able to increase utilization of Hanji, extensively. Namely, production of high quality Hanji added functional materials is expected for new valuable industry of citrus peel and Hanji.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.13-21
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• 2011

"Manggaedduk" produced specially in Uiryeong province, Gyeongnam, Korea is manufactured by traditional method using rice powder, sweet azuki bean paste, and leaves of Smilax china (called as Manggae-leaf). Moisture content of leaves did not show significant differences bay salt and purified salt treatment. The content was lower as the salt concentration increased. Shear force was higher in leaf salted with purified salt at room temperature than that salted with bay salt. On the other hands, the force was more higher in the leaves salted with bay salt at low temperature ($4^{\circ}C$). The shear force was higher as the concentration of both salts used for salting solution increased. As storage period was extended, shear force of salted leaf was weakened. Whiteness (L) and yellowness (b) of leaves stored at room temperature were higher than those stored at $4^{\circ}C$, although the redness (a) of Hunter value was not significantly different between storage temperatures. Salt concentration influenced lightness and yellowness, color of salted leaves stored at $4^{\circ}C$ resulted in enhanced greenness as compared to the leaves stored at room temperature. Thus, this study investigated the optimal storage conditions, salting conditions and storage temperatures of Smilax china leaves.

• Journal of Digital Convergence
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• v.17 no.10
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• pp.373-379
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• 2019

Polymethyl methacrylate (PMMA), a self-polymerizing resin for removable orthodontic devices, has been used as a dental orthodontic device for many years because of its advantages such as color stability, volume stability, and tissue compatibility. However, such a removable orthodontic device has a disadvantage that the longer the use in the oral cavity due to the low strength of the PMMA fracture of the orthodontic device resin in use. In this study, zinc nanoparticles (ZNP) were mixed with orthodontic PMMA to introduce strength effect. Rectangular samples ($1.4{\times}3.0{\times}19.0mm$) of orthodontic PMMA (0, 0.5, 1.0, 2.0 and 4.0%) containing ZNP were prepared. The finished specimen was tested for three-point bending strength at a speed of 1 mm / min, and the Vickers hardness was measured three times using a hardness tester. The surface roughness was measured with a surface roughness. As a result, the 3-point bending strength did not change significantly (p>0.05). Surface energy increased significantly. As a result, we successfully synthesized ZNP in this study and prepared the dispersed resin specimen for calibration. It will be possible to develop high-density dental orthodontic resins.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.737-744
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• 2001

This study was carried to investigate the changes in physical and chemical properties during preparation of Yukwa. Protein content of glutinous rice was decreased during soaking time and acid and pH values were increased while contents of lipid and ash were not changed. Particle size distribution showed thate average particle size of 7 days soaking treatment smaller than those of 3 days and starch damage of glutinous rice flour was increased during soaking time. The major flavor components after soaking were found ethyl ester acetic acid, ethanol, 2-butan -ol, 2-methyl 1-propanol, 1-butanol, 3-methyl 1-butanol and 1-pentanol, propanoic acid. Content of acetic acid and butanoic acid were rapidly increased during soaking time. Results for ratio of storage modulus(G') and loss modulus(G') in glutinous rice flour dough indicated $tan{\delta}$ was increased for a while and decreased as frequency increased. G' value was very similar with G' value after steaming which means rubber-like property while G' and G' value were changed after during storage time. Treatment at $-20^{\circ}C$ had the highest hardness for cutting degree of dough. There was no difference in color value between different water contents. Hardness of Bandegi (sheet) was decreased as water content increased and the highest popping value was obtained at 18% of water contents. Adding 3% soaked bean had higher redness value of Yukwa and lower value in yellowness.

• Economic and Environmental Geology
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• v.18 no.4
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• pp.343-355
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• 1985

Spectral reflectivity and microhardness were measured quantitatively on polished surfaces of a selection of bireflecting minerals obtained from several well known metallic deposits. Incremental errors are much higher than decremental errors and errors were found to be lowest in the spectral region close to the green wavelength ($544m{\mu}$). The characteristics of the spectral profile are significant in their control of white light color. The covellite and graphite have reflectivity profiles similar in shape for each principal direction, showing noticeable difference in magnitude between the profiles: The spectral reflectivity of covellite parallel to the extraordinary vibration is higher (R$$\simeq_-$$10%) than that parallel to the ordinary vibration and graphite shows opposite feature. Reflectivity of the enargite and famatinite cut parallel to the cleavage plane is always higher (R$$\simeq_-$$5%) than that of the section cut normal. The optical symmetry of 5 bireflecting minerals was determined by noting the variation in reflectivity at $544m{\mu}$. The data indicate that covellite is optically uniaxial positive and graphite is optically uniaxial negative. The Rm values for enargite and famatinite are clearly closer to the minimum value for the mineral ($R_1$) than to the maximum value ($R_2$) : the minerals can be recognized as optically biaxial positive. Enargite and famatinite cut parallel to cleavage have much higher hardness values (HV=> $200kg/mm^2$) than those cut normal to cleavage. Vickers indentations exhibit characteristic features for all the bireflecting mineral species studied. Broad radicle groupings of the mineral species can be made with regard to the reflectivity microhardness numbers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1103-1108
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• 2005

A new type of surimi gel was prepared by adding the crab paste to the original Alaska pollock surimi, and its characteristics were determined. With increased addition of crab paste to the surimi, moisture $(81.3\;to\;79.1\%)$ and protein content $(12.2\;to\;11.6\%)$ of surimi gels slightly decreased while ash content increased compared to commercial surimi gel. Color values of surimi gels were decreased in lightness (L value, 67.3 to 63.5) but increased in redness (a value, -3.5 to 7.14). Thus, crab paste-added surimi gel was a little darked reddish product. Maximum values of breaking force and deformation of $10\%$ added surimi gel were 568g and 13.1mm, respectively. Sensory scores on color and flavor increased according to the increasing of additional ratios, whereas texture scores was maximum at $10\%$ added surimi gel. From the results of physical properties and sensory evaluation, desirable additional ratio was $10\%$. Total amino acid content (11,435 mg/100g) of $10\%$ added surimi gel was approximately $5\%$ less than non-added surimi gel, and major amino acids were aspartic acids, glutamic acid, leucine and lysine. Exceptionally, cysteine content of $10\%$ added surimi gel was 2 times higher than control (surimi gel without crab paste). Calcium and phosphorus contents of $10\%$ crab paste-added surimi gel were 172:4mg/l00g and 234.6 mg/100g, respectively, and their ratio (1:1.4) was in the optimal range in the body absorbtion efficiency.