• Journal of the Korea Computer Graphics Society
• /
• v.13 no.3
• /
• pp.25-31
• /
• 2007

Current computer graphics technology creates and displays virtual objects in a normalized environment. We cannot know or assume the real physical properties of objects related to appearance without textual information. It is also difficult to represent any two objects in relation to each other when the difference between the two objects' size is large because of the limited resolution of the computer display. In order to solve the problem, we define and implement the real length property among the physical properties in virtual environments. We define the concept of LOLD (Level of Length Detail) to represent real-world length for objects in metric units such as millimeter, meter, kilometer, etc.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.790-794
• /
• 2003

This study was carried out to investigate the morphological properties and pyrrolizidine alkaloids of comfrey cultivating in Korea. 12 comfrey samples cultivation in Korea was selected and their appearance (whole plant, leaves, root etc.) were observed by expert and microscopy for morphological analysis. It is confirmed that their species are Symphytum officinale Linnaeus. Samples were extracted by hot MeOH and ultra-sonification. Their extracts contained pyrrolizidine alkaloids, which was identified by TLC analysis. By spraying thin-layer chromatograms of pyrrolizidine alkaloids stable purple spots were developed. But the extracts of chicory, pumpkin and sesame leaves did not show any purple spots. Same HPLC pattern were displayed at about 30 min of retention show peaks an one and the same time.

• Fisheries and Aquatic Sciences
• /
• v.20 no.7
• /
• pp.14.1-14.8
• /
• 2017

In this study, marine tunicate Styela clava hydrolysate was produced by an environment friendly and green technology, pressurized hot water hydrolysis (PHWH) at different temperatures ($125-275^{\circ}C$) and pressure 50 bar. A wide range of physico-chemical and bio-functional properties such as color, pH, protein content, total carbohydrate content, reducing sugar content, and radical scavenging activities of the produced hydrolysates were evaluated. The appearance (color) of hydrolysates varied depending on the temperature; hydrolysates obtained at $125-150^{\circ}C$ were lighter, whereas at $175^{\circ}C$ gave reddish-yellow, and $225^{\circ}C$ gave dark brown hydrolysates. The $L^*$ (lightness), $a^*$ (red-green), and $b^*$ (yellow-blue) values of the hydrolysates varied between 35.20 and 50.21, -0.28 and 9.59, and 6.45 and 28.82, respectively. The pH values of S. clava hydrolysates varied from 6.45 ($125^{\circ}C$) to 8.96 ($275^{\circ}C$) and the values were found to be increased as the temperature was increased. The hydrolysis efficiency of S. clava hydrolysate was ranged from 46.05 to 88.67% and the highest value was found at $250^{\circ}C$. The highest protein, total carbohydrate content, and reducing sugar content of the hydrolysates were found 4.52 mg/g bovine, 11.48 mg/g and 2.77 mg/g at 175, and 200 and $200^{\circ}C$, respectively. Hydrolysates obtained at lower temperature showed poor radical scavenging activity and the highest DPPH, ABTS, and FRAP activities were obtained 10.25, 14.06, and 10.91 mg trolox equivalent/g hydrolysate (dry matter basis), respectively. Therefore, S. clava hydrolysate obtained by PHWH at $225-250^{\circ}C$ and 50 bar is recommended for bio-functional food supplement preparation.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1158-1162
• /
• 1998

Effects of addition of sorghum flour on the quality properties of wheat flour muffin were investigated. Initial pasting temperature and peak viscosity on amylograph increased with the concentrations of sorghum flour added, but final viscosity decreased. The lightness values decreased with the increase of sorghum flour contents in muffin, but redness values increased. The sorghum flour addition at 10% level did not affect the volume of muffin, but the volume of muffin containing 30% sorghum flour was significantly decreased compared to that of control. Most of texture parameters such as hardness, adhesiveness, gumminess and chewiness were not affected by the addition of sorghum flour up to 20% level. As results of sensory evaluation, appearance and flavor of muffins by addition of sorghum flour differed significantly from the control, but there were no differences among the muffins containing sorghum flour at 10, 20, and 30% levels. Texture of 10% sorghum flour muffin was similar to that of the control, but there was a significant difference in texture by 30% sorghum flour addition. However, taste and overall acceptability did not differ significantly up to 30% level.

• Archives of Plastic Surgery
• /
• v.41 no.5
• /
• pp.588-593
• /
• 2014

Lymphedema is a chronic disorder characterized by lymph stasis in the subcutaneous tissue. Lymphatic fluid contains several components including hyaluronic acid and has many important properties. Over the past few years, significant research has been performed to identify an ideal tissue to implant as a filler. Because of its unique composition, fat harvested from the lymphedema tissue is an interesting topic for investigation and has significant potential for application as a filler, particularly in facial rejuvenation. Over a 36-month period, we treated and assessed 8 patients with lymphedematous limbs who concurrently underwent facial rejuvenation with lymphedema fat (LF). We conducted a pre- and postoperative satisfaction questionnaire survey and a histological assessment of the harvested LF fat. The overall mean general appearance score at an average of 6 months after the procedure was $7.2{\pm}0.5$, demonstrating great improvement. Patients reported significant improvement in their skin texture with a reading of $8.5{\pm}0.7$ and an improvement in their self-esteem. This study demonstrates that LF as an ideal autologous injectable filler is clinically applicable and easily available in patients with lymphedema. We recommend the further study and clinical use of this tissue as it exhibits important properties and qualities for future applications and research.

• Applied Biological Chemistry
• /
• v.25 no.3
• /
• pp.119-125
• /
• 1982

Using piston type extruder, barley flour was extruded at various processing conditions, The used variables were three shear rates (apparent shear rate 118, 534, $1169sec^{-1}$), four extrusion temperatures(90, 120, 150, $180^{\circ}C$) and three moisture contents (15, 25, 35%). The rheological properties and the extrudate quality were monitored in extrusion. Barley flour showed pseudoplastic behavior having average power law index 0.28 in used shear rate range. When viewed from general appearance, die swell, density, water uptake, rehydration swell and gelatinization degree of extrudate, $25{\sim}35%$ moisture and $120^{\circ}C$ temperature was suitable processing condition for noodle-like product, and 25% moisture and $150^{\circ}C$ temperature was good for snack or flake product. Moisture content of the extrudate can be pretty well estimated from energy balance at higher temperature and higher moisture content.

• Journal of the Korean Magnetics Society
• /
• v.26 no.6
• /
• pp.190-195
• /
• 2016

We report the effect of pressure varying from 0 to 1500 bar on the magnetic properties of magnetite nanoparticles synthesized from $Fe(OH)_2$ suspension using a high pressure homogenizer without any dispersing agent and oxidant. The observed X-ray diffraction (XRD) patterns showed that all the synthesized nanoparticles had the inverse spinel structure of magnetite. It was found from transmission electron microscopy (TEM) and XRD analysis that the average size of the synthesized magnetite particles could be controlled by the pressure of the high pressure homogenizer. The average particle size was found to range from 21 to 26 nm and decrease with increasing pressure. Magnetic hysteresis measurements performed at room temperature using a vibrating sample magnetometer (VSM) revealed the appearance of a superparamagnetic behavior in the magnetite nanoparticles synthesized at a pressure of 1500 bar.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2006.05a
• /
• pp.35-38
• /
• 2006

This study investigated fundamental properties of lightweight foamed concrete using cement kiln dust (CKD) and both fly ash(FA) and stability agent. Test results showed that concrete incorporating more amounts of admixture decreased slump flow and it caused increase of superplasiticizer in order to secure the fluidity performance. In addition concrete adding stability agent showed stable flow state, resisting segregation of materials and decreasing bleeding capacity. Sinking depth of concrete incorporating 20% of CKD and adding 0.002% of stability agent was indicated at 0mm. For the properties of hardened concrete. compressive strength of concrete incorporating CKD declined due to a lower appearance density, compared with other specimens. The difference of that was not very significant and the value of ail specimen was higher than KS range. Moreover strength of concrete incorporating CKD was even higher at curing temperature $5^{\circ}C$. Tensile strength ratio of concrete incorporating CKD was indicated between 0.50 to 0.59, which is higher value than control concrete. Heat conductivity of concrete incorporating FA was under the KS range while concrete incorporating 20% of CKD was satisfied in KS. Concrete adding stability agent improved insulation performance due to the lower heat conductivity. In conclusion, it is possible that concrete incorporating 20% of CKD and adding 0.002% of stability agent can secure high quality of lightweight foamed concrete.

• Proceedings of the Korean Society for Technology of Plasticity Conference
• /
• 2009.05a
• /
• pp.355-356
• /
• 2009

The change of thermal expansion and mechanical behaviors by cold working has been investigated in Fe-29%Ni-17%Co low thermal expansion Kovar alloy. Fe-29%Ni-17%Co alloy was cold rolled gradually and prepared to plates having reduction ratio of 0%, 20%, 40%, 60%, and 80%. Annealing effect on the properties was also studied. Thermal expansion was measured from $25^{\circ}C$ to $600^{\circ}C$ with a heating rate of $5^{\circ}C$/min by using vacuum differential dilatometer. It was found that thermal expansion coefficient ($\alpha_{30{\sim}400}$) slightly decreased (reduction ration of 20%) and then remarkably increased (above reduction ration of 40%) with increasing reduction ratio of cold rolling. Thermal expansion coefficient ($\alpha_{30{\sim}400}$) was sharply decreased after annealing heat-treatment. Yield and tensile strengths were continuously increased and elongation was decreased by cold roiling. Microstructural observation and X-ray diffraction analysis results showed that the $\alpha$ phase significantly increased as the reduction ratio increased. The slight decrease of thermal expansion coefficient bellow reduction ration of 20% could be explained by the destroying short-range ordering and the decreasing of grain size. The significant increase of thermal expansion coefficient with cold rolling mainly attributed to the appearance of $\alpha$ phase. The correlation between the microstructural cause and invar phenomena for the low thermal expansion behavior was also discussed.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.1
• /
• pp.62-66
• /
• 2003

Mass consumption of the surplus onion in the period of harvesting season by processing to various value-added functional food products would be one of the counterplot for stable market. This study was to develop functional sponge cakes with addition of onion powder, using physiochemical properties and sensory evaluation. The specific gravity and viscosity tended to increase according to the addition of onion powder. The water content was highest mark on the 4% onion powder added-cake. The color of lightness, yellowness, and redness of cake crust tended to decrease with the addition of onion powder. The addition of onion powder showed decrease in lightness and yellowness and increase in redness of cake crumb. The specific loaf volume was superior with the addition of 4% onion powder. The resilience, fracturability and adhesiveness showed a difference from the control. Sensory evaluation of cake indicated that addition of onion powder especially at the level of 2, 4%, enhanced appearance flavor, mouth feeling, and overall acceptability.