• 한국염색가공학회지
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• 제23권4호
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• pp.263-273
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• 2011

Digital textile printing(DTP) technology made considerable advances in recent years. In this study, a pre-treatment agent has been prepared for the better coloration of digital textile printing. The ink formulation contained three kinds of 5g thickener (CMC, Sodium alginate, Dextrin), 25g urea, 5g sodium carbonate, and 465g distilled water. The optimal sharpness of outline was found in the 1-3% concentration of the pre-treating agent with a viscosity of 10-15 cSt. Even if the color difference between untreated and treated samples was not apparent in the printing step, the color appearance increased after steaming. The color appearance of cyan, magenta, yellow, black reactive colorants increased in the order of CMC>Sodium alginate>Dextrin. Wash fastness to shade change and staining for the treated samples were 4-5 rating, while untreated sample was 1-2 rating. Also, the pre-treated sample with 1:1 mixtures had 4-5 rating. Both dry and wet rubbing fastness to shade change and staining were excellent in the treated samples, whereas rubbing fastness of untreated sample was 1-2 rating. With exception of 3 rating to black color, light fastness properties were 4 rating for the remaining three colors in the regardless of treatment condition and mixing of pre-treating agents. Dry cleaning fastness of all samples were also 4-5 rating irrespective of treatment condition and mixing of pre-treating agents.

• 동아시아식생활학회지
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• 제22권5호
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• pp.684-691
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• 2012

Glutinous rice dduk, traditional Korean rice cake, was prepared using rice(white glutinous rice, brown glutinous rice, black glutinous rice, gaba glutinous rice) as a meal alternative, and each of their quality characteristics were compared. This study had checked sensory tests, color differences, moisture contents, texture characteristics, and storage lives of dduk during storage at room temperature for 6 days. The moisture contents of black glutinous rice dduk scored the highest. For color properties, gaba glutinous rice dduk was darker with a decreased yellow value, whereas its red value was higher comparing with that of brown glutinous rice dduk. The results of the preference test showed that appearance, flavor, texture, and overall preference were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the lowest score. The results of the color difference test showed that softness, viscoelasticity, and fineness were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the highest difference in color. For individual textural characteristics, black glutinous rice dduk showed the highest score, whereas white glutinous rice dduk showed the lowest scores in hardness, chewiness, and gumminess. In the results of the textural characteristics of dduk during storage, white glutinous rice dduk showed the highest increase in hardness after 48 hours, whereas black glutinous rice dduk showed the lowest increase. White glutinous rice dduk showed the highest increases in chewiness and gumminess. Cohesiveness decreased in all glutinous rice dduk. In the results of fungal occurrence in dduk during storage, black and gaba glutinous rice dduk showed increased fungi occurrence compared with white and brown glutinous rice dduk after 6 days. In conclusion, the overall preference for glutinous rice dduk made from different rice is more affected by appearance or texture than flavor.

• 한국의상디자인학회지
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• 제18권2호
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• pp.177-190
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• 2016

On-line consumer reviews are good references for consumers to evaluate and buy apparel products. The objective of this study is to facilitate communication about performance textiles between consumers and merchandisers who buy and sell apparel products on online. The survey was based on standardizing words used in consumer reviews written after purchase of summer knit t-shirts at internet shopping mall and evaluating the performance textiles including cellulose fibers. We collected reviews of five sorts of the clothing products including cotton/modal, tencel/polyurethane, polyester/rayon, linen, cotton and selected 1000 reviews related to textiles. For classifying each word used in the reviews by the performance textiles, they were quantified applying same standards. The results were as follow: First, the standard for consumer to consider importantly was tactile sensation, appearance, pilling, thickness, dimensional stability in washing. Second, the important category of performance textiles was healthy-comfort and psychological-comfort. Third, there were difference performance textiles for consumer to recognize, e.g. cotton/modal was important to air-permeability, tencel/polyurethane was noticed about tactile sensation, polyester/rayon was perceived about pilling unlike other things, linen had a problem of clothing care-convenience, then cotton was familiar fiber to important for appearance. The last, consumers usually focused on writing the most positive or negative online reviews. Although not familiar with professional terminologies, consumers are sensitive to physical properties of textiles. Therefore, standardizing and evaluating performance textiles are expected to improve satisfaction as providing objective information to consumers considering in buying apparel products at online shopping mall and increase in revenue to manufacturer.

• 한국환경농학회지
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• 제24권2호
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• pp.185-190
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• 2005

일부 농가에서 이용하고 있는 기능성 쌀 생산 농자재인 게 껍질, 견운모 및 숯 분말의 시용이 벼의 생육, 수량 및 쌀의 품질에 미치는 영향을 구명하고자 본 실험을 실시하였다. 게 껍질 분말 시용구는 다른 처리에 비하여 분얼수, 이삭수, 엽면적지수, 식물체의 질소함량을 증가시켰으나 등숙율은 낮았고, 백미수량은 차이가 없었다. 미질은 게 껍질 분말 시용구에서 완전미 비율과 Toyo 식미치는 낮았고, 분상질미 비율, 단백질 함량은 높았다. 견운모와 숯 분말 처리는 벼의 생육, 수량 및 수량구성요소, 쌀의 품질은 무처리와 차이가 없었고, 단백질 함량는 무처리보다 높았으나 Toyo 식미치는 낮았다.

• 한국식품영양학회지
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• 제29권4호
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• pp.583-594
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• 2016

The purpose of this study was to determine the optimal mixing ratio of olive oil, parmesan cheese, and nuts for preparation of pesto with spinach. Based on a surface response methodology (RSM), the independent variables were olive oil (100~300 g), parmesan cheese (25~75 g) and nuts (12~36 g). The dependent variables were physico-chemical properties as pH, color values (L, a, and b values), viscosity and sensory evaluation. pH decreased with increasing parmesan cheese levels. The L value decreased and the a and b values increased with increasing olive oil levels. Viscosity was negatively correlated with olive oil levels but positively correlated with the amounts of parmesan cheese and nuts. The addition of oil exerted a positive effect on gloss, and oily taste. In the sensory evaluation, the values of appearance, color, flavor, taste and overall acceptance were in the range of 4.4~7.2, 3.7~7.4, 4.4~7.1, 3.9~7.3 and 3.5~7.6, respectively. The sensory evaluation results showed significant values in appearance (p<0.01), flavor (p<0.01), taste (p<0.01) and overall acceptance (p<0.05). The optimal amounts of spinach pesto with olive oil, parmesan cheese, and nuts were determined by numerical optimization of a canonical model and graphical optimization. The optimal amounts were 175.29 g of olive oil, 49.51 g parmesan cheese, and 27.37 g of nuts per 100 g of spinach.

• 한국인터넷방송통신학회논문지
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• 제18권2호
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• pp.19-25
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• 2018

디지털 색채를 통한 화질향상을 위해서 디지털 색채에 대한 과학적이고 체계적인 접근이 필요하며, 그에 따라 객관적인 논의가 요구되고 있다. 특히 미디어 환경에서 시각적 특성을 반영한 디스플레이 관련 연구 및 이를 통해 추진되고 있는 국제 표준안 등이 영향력을 증명하고 있는 가운데, 화질 평가 시 중요한 요소 중 하나인 색채에 대한 중요도는 사실상 디스플레이의 전반적인 화질을 평가하는데 있어서 가장 중요한 요소라고 할 수 있다. 본 연구는 미디어 환경에서 시각적 특성을 반영한 디지털 색채 재현을 목적으로 주변시 시각 영역 특성에서 색채 속성 관련 연구를 진행하였다. 정신물리학 실험을 통해 평가된 결과를 바탕으로 배경의 밝기와 색채 자극의 크기에 따른 디지털 색채 특성을 찾고자 하였으며 색채 자극의 크기가 증가됨에 따라 주변시 시각 특성을 규명하고 디스플레이에서 재현하는 방법에 대해 제안 하였다.

• 비파괴검사학회지
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• 제20권5호
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• pp.424-430
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• 2000

고온 장시간 사용재의 열화로 인한 파괴인성의 저하를 초음파 방법으로 평가하기 위하여 Cr-Mo-V 강을 실험실에서 인공 열화처리하여 열화로 인한 손상 기구를 규명하고, 열화도에 따른 초음파 파라미터의 변화를 체계적으로 관찰하였다. 초음파 파라미터로서 속도, 감쇠와 보다 최근에 개발된 비선형 음향 파라미터를 사용하였는데, 비선형 음향 파라미터가 가장 민감한 변화를 보였다. 또한 전기비저항 측정 결과와 비교할 때 두 방법 모두 전체적으로 유사한 거동을 보였다. Charpy V-notch 충격시험으로부터 구한 파면양상 천이온도(FATT)와 비선형 파라미터 사이에는 비교적 좋은 상관관계가 성립하였으며, FATT와 파괴인성($K_{IC}$) 사이의 관계식에 근거하여 열화된 발전설비 재료의 파괴인성을 초음파 비선형 파라미터의 측정을 통하여 간접적으로 구할 수 있음을 보였다.

• 한국의류산업학회지
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• 제12권5호
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• pp.642-649
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• 2010

This study was designed to generate briefs pattern for women in their twenties using 3D parametric body model. 151 women in their 20's were random sampled and measured using Martine's anthropometry. And one subject was chosen as the representative subject for 3D scanning. Parametric model was generated of using CATIA P3, Unigraphics NX4.0, Rapidform 2006. And the 3D surface of parametric body model was flattened onto the 2D plane. 3 downscale ratios(0%, 10%, 15%) were applied to generated pattern to figure out what downscale ratio was suitable to make briefs with stretch fabric. 4 kinds of experimental briefs were made with stretch fabrics(0%, 10%, 15% downscale) and worn on the dressform. Subjective evaluation on the appearance was done and the data was analyzed by ANOVA with post-hoc test. Briefs pattern was generated through the process of flattening the parametric surface and arranging the patches to make briefs pattern by dart manipulation. The different ration of outline and area between 3D surface and 2D pattern were 0.22% and 0.09% respectively. It showed that a parametric model could provide a desirable pattern with minute size error. The results of subjective evaluation on the appearance of 4 experimental briefs showed that stretch briefs with 15% downscale ratio was evaluated most highly in most items. Findings imply that it is feasible to apply 3D parametric model to generate patterns for various items considering various fabric properties.

• 한국식품과학회지
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• 제22권3호
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• pp.285-289
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• 1990

양송이의 신선도 연장을 위한 감마선조사가 버섯의 관능적 특성에 미치는 영향을 채점시험으로 평가해 보았다. $1{\sim}3kGy$의 감마선은 조사 직후 양송이의 견고도를 유의적으로 감소시켰으나(p<0.05), 시료의 외관, 향 및 맛에는 영향을 미치지 않았다. 저장기간 중$(9{\pm}1^{\circ}C,\;80{\pm}7%\;RH)$ 버섯의 관능적 품질평가에서 일간 저장된 시료는 외관(p<0.01), 조직 (p<0.01), 향(p<0.01) 및 맛(p<0.01)에 있어서 처리구간에 고도의 유의차를 나타내어 무처리 대조시료는 저장 후 1주 이내에 별질 되었으나 조사구는 17일 이후에도 식용이 가능한 것으로 평가되었다.

• 한국전기전자재료학회논문지
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• 제15권2호
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• pp.190-197
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• 2002

In this thesis, ZnO varistors with various formulation, such as A∼E, were fabricated according to ceramic fabrication method. The microstructure, electrical properties, and surge characteristics of ZnO varistors were investigated according to ZnO varistors with various formulation. In the microstructure, A∼E\`s ZnO varistor ceramics sintered at 1130$\^{C}$ was consisted of ZnO grain(ZnO), spinel phase (Zn$\_$2.33/Sb$\_$0.67/O$\_$4/), Bi-rich phase(Bi$_2$O$_3$) and intergranuler phase, wholly. Lightning impulse residual voltage of A, B, C and E\`s ZnO varistors suited standard characteristics, below 12kV at current of 5kA. On the contrary, D\`s ZnO varistor exhibited high residual voltage as high reference voltage. In the accelerated aging test, leakage current and watt loss of B, C and D\`s ZnO varistors increases abruptly with stress time under the first a.c. stress(115$\^{C}$/3.213kV/300h). Consequently, C varistor exhibited a thermal run away. On the contrary, leakage current and watt loss of A and C\`s ZnO varistors which show low initial leakage current exhibited constant characteristics. After high current impulse test, A\`s ZnO varistor has broken the side of varistor but impulse current flowed. On the contrary, E\`s ZnO Varistor exhibited good discharge characteristics which the appearance of varistor was not wrong such as puncture, flashover, creaking and other significant damage. After long duration impulse current test, E\`s ZnO varistor exhibited good discharge characteristics which the appearance of varistor was not wrong such as puncture, flashover, creaking and other significant damage. After high current impulse test and long duration impulse current test, E\`s ZnO varistor exhibited very good characteristics which variation rate of residual voltage is 1.4% before and after test.