• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1993.05a
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• pp.59-62
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• 1993

This Paper studies on thermal oxidation of alumina filled epoxy network polymer used in Extra-High voltage application. The thermal oxidation of surface has investigated by yellow index variation and various electrical properties which are surface resistivity, tracking resistance and AC dielectric strength are estimated by yellow index.

• Journal of the Korean institute of surface engineering
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• v.55 no.6
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• pp.383-389
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• 2022

Natural(outdoor) and accelerated(artificial) weathering tests were performed to investigate their influence on polycarbonate. The polycarbonate materials were prepared of various formulations divided into three batches, with existing, development materials1, development materials2, containing mixture of UV additives. Weathering tests were carried out as outdoor weathering(Seosan, South Korea) and accelerated weathering(xenon-arc), and the results analysis were evaluated based on yellow-index(YI), scanning electron microscope(SEM/EDS), energy dispersive x-ray spectroscopy(XRD), and gel permeation chromatography(GPC). Among the three materials, processing method development materials1 with UV stabilizer was excellent in weathering. This study can provide basic data for standardization of development and performance evaluation on livestock barn roof.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.3
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• pp.232-248
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• 2004

In order to utilize fisheries resources under a joint management scheme with adjacent nations, as well as detecting of fishing grounds, the factors which influence yellow croaker (Pseudosciaena polyactis) in Korean waters were studied using historical catch per unit effort and oceanographic data. The main fishing ground near Cheju Island was located along the thermal front formed between the Yellow Sea Bottom Cold Water (YSBCW) and northward moving warm current. When the YSBCW (index temperature: $10^{\circ}C)$ strongly extended southward, the fishing condition were worse than average. Especially, low temperatures greatly influenced stow net fisheries, which were operated in the deep water layer The concentration and dispersal of fishing ground and catch coincided with oceanographic features and the seasonality of water masses.

• Journal of Marine Bioscience and Biotechnology
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• v.12 no.1
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• pp.59-65
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• 2020

Fish, caught by bottom trawling in the middle of the Yellow sea (east of Korea), in the spring and summer of 2016 were assessed for species composition and fluctuation in their abundance. The fish were studied at four research stations (St.) and were found to be composed of 46 species, 31 families, and 14 orders. The dominant species caught were Engraulis japonicus, Larimichthys polyactis, Johnius grypotus, Liparis tanakae, and Larimicthys crocea. All the species were assessed for their numbers, richness, diversity, and dominance to gain a measure of the biodiversity. The highest number of individuals was recorded at St. 4 (50,053 individuals), while the lowest number of individuals was recorded at St. 1 (44,090 individuals). The evenness index was the highest at St. 2 (E = 0.65) and lowest at St. 3 (E = 0.62). The diversity index was the highest at St. 4 (H' = 2.31) and lowest at St. 3 (H' = 2.23). Furthermore, the dominance index was the highest at St. 3 (D = 54.9%) and lowest at St. 2 (D = 47.7%).

• Culinary science and hospitality research
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• v.19 no.3
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• pp.33-45
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• 2013

This study was conducted to evaluate the effect of substitution of the flour with coffee silver skin (at the levels of 0%, 3%, 5%, and 7%) on the characteristics of yellow layer cake. The specific gravity of batter increased significantly as the content of silver skin increased. The specific volume of cake decreased significantly as the content of silver skin increased. The volume index decreased significantly as the silver skin content increased, while the symmetry index and uniformity index were not influenced. It was found that control had the highest cake indexes. Texture analysis showed that control had the lowest hardness and highest springiness. Hardness value of cakes was increased by adding silver skin; however, the springiness value of cakes with silver skin decreased during storage. According to sensory evaluation, experiment groups scored the higher points in texture acceptance than control. Above all, SS5 scored the highest points in aroma, taste and SS3 scored the highest points in appearance and overall acceptance.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.11a
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• pp.345-345
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• 2007

ZnS/$Na_3AlF_6$/ZnS/Cu multi-layered thin film were simulated by EMP. EMP is a comprehensive software package for the design and analysis of optical thin film. ZnS and $Na_3AlF_6$ was selected as a high refractive index material and low refractive index material And Cu was selected as mid reflective material. Optical properties including color effect were systematically studied in terms of different low refractive index materials thickness. $Na_3AlF_6$ were changed 0.25, 0.5, 0.75, $1.0{\lambda}$. The thin film showed $0.25{\lambda}$ : blue, purple / $0.5{\lambda}$ : yellow $0.75{\lambda}$ : blue, purple, red / $1.0{\lambda}$ : yellow, green, blue, purple. It was becaused by different optical thickness of $Na_3AlF_6$. The maximum of optical interference by refractive layer.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.871-876
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• 2003

Yellow layer cakes were prepared with flour that was partially substituted with mulberry leaf powder (at the levels of 4, 8, 12, 16 and 20%). Batter viscosity increased with increasing substitution levels while specific gravity decreased. The specific volume of the cake increased as batter viscosity increased, except at 20% substitution. Substituting mulberry leaf powder for flour also resulted in decreased lightness and yellowness and increased redness of the cake crumbs. The volume index and uniformity index were not influenced by the addition of mulberry leaf powder, while the symmetry indexes of cakes with 16% and 20% powder were lower than the control. The hardness of cakes substituted with mulberry leaf powder was lower than that of the control during 10 days of storage. Sensory characteristics, including cell size and cell uniformity, were adversely affected with substitution levels of 16% and 20%. The addition of mulberry leaf powder did not influence softness, but affected moistness significantly.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.203-209
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• 2021

The quality characteristics of yellow layer cakes produced by different methods of buckwheat powder addition (0, 10, 20, 30, 40) were investigated. The specific gravity of the dough increased as the amount of buckwheat powder added increased. Regarding the color of the crumb of cake, the L value and b value(yellowness) were lower as the amount of buckwheat powder added increased, but the a value(redness) increased. The cake volume tended to decrease as the amount of buckwheat powder added increased. The cake symmetry index and uniformity index were not significantly different from those of the control group, but the baking loss rate was slightly lower when buckwheat powder was added. The hardness was significantly higher than that of the control as the amount of buckwheat powder added increased. A sensory test showed that the taste had a high score when 20% buckwheat powder was added, and texture and overall acceptance were not significantly different from the control group until 20% buckwheat powder was added. Therefore, when a part of wheat flour is replaced with buckwheat powder to produce a yellow layer cake, it is possible to produce a product with improved cake quality and symbolic characteristics when a buckwheat powder 20% level is added.

• The Korean Journal of Ecology
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• v.15 no.1
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• pp.1-7
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• 1992

The dvelopment of leaves in soybean(glycine max cv. yellow grain and glycine max cv. black grain)plant were assessed for the applicability of the plastochron index. The plastochron ages versus time in days were respectively 6.4 days in black grain and 9.6 days in yellow grain. Plots of plastochron indes(pi) versus time were linear, there were two distinct groups of regression line. when a point of intersection in the lines were upper than the reference length, pi was estimated n+(ln Ln-ln LR)/(ln Ln-ln Ln+2) or (n-1)+(ln Ln-1-ln LR)/(ln Ln-1-ln Ln+1) . When a point of intersection in the lines were less than the reference length, pl was estimated n+(ln Ln-ln LR)/(ln Ln-ln Ln+2) or (n-1)+(ln Ln-1-ln LR)/(ln Ln-1-ln Ln+1) . The growth rate of black grain plants analysed by pl was higher than yellow grain plants.

• Atmosphere
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• v.23 no.4
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• pp.443-452
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• 2013

The original Fog Stability Index (FSI) is formulated as FSI=$2(T-T_d)+2(T-T_{850})+WS_{850}$, where $T-T_d$ is dew point deficit (temperature-dew point temperature), $T-T_{850}$ is atmospheric stability measure (temperature-temperature at 850 hPa altitude) and $WS_{850}$ is wind speed at 850 hPa altitude. As a way to improve fog prediction at Incheon International Airport (IIA), we develop the modified FSI for IIA, using the meteorological data at IIA for two years from June 2011 to May 2013, the first one year for development and the second one year for validation. The relative contribution of the three parameters of the modified FSI is 9: 1: 0, indicating that $WS_{850}$ is found to be a non-contributing factor for fog formation at IIA. The critical success index (CSI) of the modified FSI is 0.68. Further development is made to consider the fact that fogs at IIA are highly influenced by advection of moisture from the Yellow Sea. One added parameter after statistical evaluation of the several candidate parameters is the dew point deficit at a buoy over the Yellow Sea. The relative contribution of the four parameters (including the new one) of the newly developed FSI is 10: 2: 0.5: 6.4. The CSI of the new FSI is 0.50. Since the developmental period of one year is too short, the FSI should be refined more as the data are accumulated more.