• Food Science and Preservation
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• v.17 no.1
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• pp.66-71
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• 2010

In the Joseon Dynasty, various fruit teas were popularized to promote health, with spread of Donguibogam and Hyangyag gugeupbang. As interest in fruit tea has recently increased, studies on its manufacture have become necessary. We used response surface analysis for rediscovery and commercialization of grape tea. Major materials of traditional grape tea are grape juice, pear juice, ginger juice, and honey, and the sugar contents of these materials were 12.3, 14.1, 3.3 and 75 $^{\circ}Brix$, respectively. When sensory examinations were conducted with subjects aged 40-60 years, the difference between dilution ratios of 100% and 150% was not significant, but tea diluted by 150% showed somewhat higher scores than did tea diluted by 100%. Ginger taste and sweetness were found to have the greatest effect on overall acceptance. Regression analysis on color, flavor, taste, and overall acceptance values, with reference to ginger juice and honey as independent variables, revealed that the $R^2$ values were 0.8411, 0.6717, 0.9499, and 0.9015, respectively. Contour maps were superimposed to obtain an optimal combination of ingredients for traditional grape tea, and the indicated levels of ginger juice and honey were 0.46-0.69% and 3.85-5.20%, in combination with grape juice, pear juice, and water concentrations of 28%, 9% and 60% (all w/w), respectively. Thus, it is now possible to prepare traditional grape tea.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.414-421
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• 2012

Moisture content of muffin tended to increased as increasing mixing rate of maesangi. For crude protein, sample group of 9% replaced by maesangi powder was the highest. For crude fat and crude ash, there was no significant difference among sample groups. The average height of muffin was 4.7 cm, but was no significant difference among sample groups. Volume of muffin has been gradually increased as increasing mixing rate of maesangi powder, but was no significant difference among sample groups. From the SEM (scanning electron microscope) result, thick cell wall and rough blowholes were appeared. L-, a and b-values of muffin was declined as per increase of mixing rate of maesangi powder. Hardness was inclined as per increase of mixing rate of maesangi powder. There were significant differences between sample groups and reference group for adhesiveness, springiness and cohesiveness, but was no significant difference among sample groups. For gumminess, sample group of 9% replaced by maesangi powder was the highest, but there were no significant difference from sample groups of 3% and 6% replaced by maesangi powder. Chewiness was inclined as per increase of mixing rate of maesangi powder, and sample group of 9% replaced by maesangi powder was the highest. From sensory test result, sample group of 9% replaced by maesangi powder was the highest for color, and there were significant differences among sample groups. Sample group of 6% replaced by maesangi powder was the highest for flavor and taste, and there were significant differences among sample groups. Sample groups of 6% and 9% replaced by maesangi powder were the highest for texture. Sample group of 9% replaced by maesangi powder was the highest for overall preference. From all these results, the most suitable one would be the sample group of 9% replaced by maesangi powder.

• Journal of dental hygiene science
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• v.14 no.2
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• pp.94-100
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• 2014

The purpose of this study was to evaluate the accuracy of digitized elastomeric impression materials of crown abutment, using non-contact white light scanner and virtual three-dimensional superimpositional analysis. The stone models and impressions were digitized white light scanner to create three-dimensional surface models. Stone models were used as CAD reference model (CRM). The resulting point clouds (ASC file) from digitization of impressions using converting software. Discrepancies between the points in the point clouds and CRM were measured by superimpositional software. Mean and standard deviation of values of discrepancies were analyzed by one-way ANOVA and multiple comparison (${\alpha}=0.05$). The mean discrepancy between the impressions for the extra-light body (XLB), light body (LB), and heavy body (HB) group were $5.10{\pm}1.45{\mu}m$, $6.30{\pm}1.87{\mu}m$, $9.80{\pm}1.52{\mu}m$, respectively. The different impression materials affected the digitization of impressions significantly (p<0.05). As a result, digitization of elastomeric impression materials on dental scanner was influenced by material sort.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.43 no.1 s.307
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• pp.45-54
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• 2006

This paper proposed color matching technique, including display characterization, chromatic adaptation model, and gamut mapping and extension, to generate consistent colors for the same input signal in each display device. It is necessary to characterize the relationship between input and output colors for display device, to apply chromatic adaptation model considering the difference of reference white, and to compensate for the gamut which display devices can represent for reproducing consistent colors on DTV display devices. In this paper, 9 channel-independent GOG model, which is improved from conventional 3 channel GOG(gain, offset gamma) model, is used to consider channel interaction and enhance the modeling accuracy. Then, the input images have to be adjusted to compensate for the limited gamut of each display device. We proposed the gamut mapping and extension method, preserving lightness and hue of an original image and enhancing the saturation of an original image in xy chromaticity diagram. Since the hmm visual system is more sensitive to lightness and hue, these values are maintained as the values of input signal, and the enhancement of saturation is changed to the ratio of input and output gamut. Also the xy chromaticity diagram is effective to reduce the complexity of establishing gamut boundary and the process of reproducing moving-pictures in DTV display devices. As a result, reproducing accurate colors can be implemented when the proposed method is applied to LCD and PDP display devices

• Smart Media Journal
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• v.1 no.3
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• pp.36-42
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• 2012

Recently, the smart applications, such as smart phone and smart TV, become a hot issue in IT consumer markets. In particular, the smart TV provides 3D video services, hence efficient coding methods for 3D video data are required. Three-dimensional (3D) video involves stereoscopic or multi-view images to provide depth experience through 3D display systems. Binocular cues are perceived by rendering proper viewpoint images obtained at slightly different view angles. Since the number of viewpoints of the multi-view video is limited, 3D display devices should generate arbitrary viewpoint images using available adjacent view images. In this paper, after we explain a view synthesis method briefly, we propose a new algorithm to compensate view synthesis errors around object boundaries. We describe a 3D warping technique exploiting the depth map for viewpoint shifting and a hole filling method using multi-view images. Then, we propose an algorithm to remove boundary noises that are generated due to mismatches of object edges in the color and depth images. The proposed method reduces annoying boundary noises near object edges by replacing erroneous textures with alternative textures from the other reference image. Using the proposed method, we can generate perceptually inproved images for 3D video systems.

• Journal of Fashion Business
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• v.3 no.3
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• pp.27-37
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• 1999

The purpose of this study is to provide for the basic data useful to the effective production and marketing of the brassiere befitting adult women's body shapes and preferences, and thereby, help them improve their apparel life. For this purpose, 563 Korean adult women aged between 20-59 were sampled to survey their practices of purchasing the brassieres and positively identify the factors affecting the practices and thereupon, determine the correlations among them by age group. Data is processed by a computer(SAS) and analyzed by using frequency, percentage, $\chi^2$-test, ANOVA, Duncan-test. The main results of this study are as follows; 1. The adult women tend to use such mass media as TV, magazines, catalogues and DM to decide for themselves which brassiere befits them most, and to check the brand-name(78.8%) or the sizes(93.4%), but more than 90% of them purchase their brassieres without trying on them. 2. The places of purchasing on which adult women rely most for their brassiere are department stores(32.6%), agencies(26.1%) and discount or pension shops(25.4%), while more than 90% of the sample women often visit bargain sale shops. The average number of brassieres possessed by our adult women is 5.7, and an adult women buys 2.6 brassiere costing 10-30 thousand wons a year on average and consumes a brassiere for the period from 6 months to 2 years. 3. It had been disclosed that the brand favored most by adult women is Venus(56.2%), followed by Vivien (17.6%), Wacoal(6.8%), Amie(2.5%) and Body Guard(2.3%). The most influential factors for the popularity of brands are fitting condition(40.3%) and design(23.8%), which suggests that consumers appreciate functionality and aesthetics. The most important reference affecting our women's choice of brassiere is size(64.4%), followed by design and functionality. The brassiere style favored most by adult women is a wire-type 3/4 cup brassiere made of thin material with sewing lines, while the most favorite color is white. In all, it has been found through this study that adult women's practices of buying their brassieres differ by age group, which may well suggest that brassiere production need to take such age-wise practices into consideration in setting up their brassiere production and marketing strategies.

• Journal of Conservation Science
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• v.32 no.1
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• pp.43-49
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• 2016

Gold threads mean thread made by metal, it is composed various material to gold leaf, adhesive and media. The making technique and using materials of Gold threads are different from region, it can be used to distinguish country of origin. So this study finds characteristics and making techniques for flat gold threads of relics. Standard samples are made of animal glue, lacquer, red lacquer and etc. This materials are based on the scientific investigation of cultural gold threads properties. Then traditional techniques were estimated by comparison and analysis of actual cultural properties and standard samples. As a result of investigating cultural properties, it is similar to the standard sample which are mixed with red soil additives. After analysis of SEM-EDS, it is detected to Al, Si, Fe. So it is to the conclusion that traditional gold thread is made of adhesive mixed with red soil to improve gold color better. And this ways are similar with china that uses animal glue and red soil to adhesive and different from japan that uses lacquer to adhesive. Through this study, it will be used to data and reference for reappearance and making techniques of traditional gold threads.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.5
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• pp.440-448
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• 1990

To obtain the basic information an seed quality improvement in sesame, protein content of 114 varieties and amino acid composition of 12 varieties was analyzed. Protein content showed the vaietal difference ranged 20.6-30.2% and the mean was 24.72%. The highest variety in protein content was PI158066 (30.2%) originated from U.S.A. Protein content of Korean local varieties were highest among original group analyzed. Seed coat texture and seed coat color affected to protein content so, smooth type was higher than rough type in protein content, and black seeded varieties showed the hight protein content. Amino-acid composition of sesame was uneque in balance and higher than FAO reference. Total amino-acid of variety PI258372 was highest as 25.03%. Essential amino-acid (EAA) /total amino-acid(TAA) ratio of sesame was higher as 42-58.2% than soybean, corn, rice, peanut. Korean local variet 'Samcheck' showed best quality in amino-acid composition as 58.2% in EAA/TAA ratio with high tyrocin and lysine. Total amino acid content was high in order of Korean local '||'&'||'gt; introduced '||'&'||'gt; Korean bred varieties.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.3
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• pp.95-101
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• 1980

Optical properties were studied at the fishing ground of anchovy in the southern part of Korea based on seven oceanographic stations from May to August and November to December, 1977. Submarine daylight intensity was measured at intervals of 1m depth in the upper 30 m layer by the underwater luxmeter (Toshiba # 9). The absorption coefficient of the sea water ranged from 0.066 to 0.619 (mean 0.21) for six months. The transparency ranged from 2.6 to 16 meters (mean 8.4m). The relationship between absorption coefficient (n) and transparency (D) was k=1.70/D. The mean water color in this area was 4.8 $(3\~10)$ in Forel scales. The rates of light penetration for daylight at four different depths were computed with reference to the surface light intensity. The mean rates of light penetration were $69.38\%(25.43\~88.10\%),\;30.35\%\;(4.38\~59.46\%),\;12.53\%\;(0.75\~33.51\%),\;5.7\%(0.18\~20.27\%)$ at depths of 1, 5, 10 and 15 m respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.605-610
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• 2001

To suppress the gas forming caused by some yeast in the pack of traditional kochujang prepared at Sunchang area, which is the most severe problem during distribution of commercial products, mustard or horseradish powder as natural preservatives was mixed to the ingredients of kochujang and left for fermentation in clay pot as commercial scale for 180 day. The composition changes including quality and gas formaing in the kochujang containing those additives were monitored physicochemically and organoleptically. The fermented kochujang containing those additives were monitored physicohemically and organoleptically. The fermented kochujang containing 0.6% of horseradish showed lower organic acid content than that of the control but amino type nitrogen content, which is one of the important quality reference of kochujang, was higher in the one containing 0.6% natural preservatives. No color changed in the kochujang containing mustard but L and a value were increased in the kochujang containing horseradish. No difference of free reducing sugars was showed by the addition of those natural preservatives and the addition of 0.6% horseradish to kochujang had completely stopped gas forming during fermentation. The overall quality of the kochujang containing 0.6% horseradish was superior than that of the other treatments.