• Applied Biological Chemistry
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• v.26 no.1
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• pp.8-18
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• 1983

The effects of fat-solvents was investigated on the yield. brown color intensity, UV absorbance patterns, reducing and antioxidant activities, and variation of fatty acid composition of the extracts from white and red ginseng. The yield and intensity of brown color of extracts were generally greater as the polarity of the solvent used became stronger. The intensity of the brown color of extract of red ginseng was greater than that of white ginseng. The orders of reducing and antioxidant activities of extracts of red ginseng was similar that of white ginseng, resulting in decreasing order of: ethanol>methanol>ethyl acetate, acetone>ether>chloroform>benzene, hexane. The ethanol, methanol, and ethyl acetate extracts of red ginseng showed stronger UV absorption than the corresponding extracts of white ginseng. The former also possessed stronger reducing and antioxidant activities than the latter. The composition of the major unsaturated fatty acids (linoleic, linolenic, and nervonic acid) in the ethanol and ethyl acetate extracts from both white and red ginseng did not change appreciably for 60 days at $45^{\circ}C$. In case of the hexane extracts which had shown the weakest reducing and antioxidant activities among the extracts, linolenic acid disappeared almost under the same condition.

• Management & Information Systems Review
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• v.2
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• pp.95-106
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• 1998

Color Echo-sounder display signals reflected from underwater objects in eight colors according to the strength of the signal. When the sea bottom is hard due to the presence of rocks, etc, the trailing on the reflection become strong signal and soft to presence of mud, etc the trailing on the reflection become weak signal. Strong signals are displayed in the color range, reddish brown, orange and yellow, in descending order of intensity. Weak signals are displayed in the range blue, light blue, cyan and green, in ascending order of intensity. Image of fish schools at or near the sea bottom vary according to the characteristics of the beam angle setting. When the angle is wide, even fish not near the bottom may be recorded as being on the seabed. A narrow angle should, therefore, be selected when you want to get an accurate recording of fish at or near the sea bottom. The condition of the sea bottom can be determinded more easily when the beam angle is wide and pulse with is long. Though the objects could be verified by the type of reflected signals which have been transformed into digital signals strong middle and weak ones, the experiments have in continue under various condition. Futhermore, the methode of measuring temperature inside the sea ought to be examined.

• Journal of Ginseng Research
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• v.5 no.2
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• pp.122-131
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• 1981

An aqueous extract s of fresh ginseng roots was heated at loot for 64 hrs. and the changes of color intensity, pH and the amount of free sugars and amino acids during the various intervals of the heating time were investigated. Color intensity and absorbance of the solution at 490nm were increased in proportion to the length of the heating time. Most of brown pigments produced during the treatment were water soluble, and pH 5.1 at initial stage of the solution, was slightly decreased at the final stages of the reaction. Sucrose, glucose and fructose were major free sugars in ginseng roots, and the amounts of sucrose was over 90 % of total free sugars. Sucrose. was largely decreased approximately 50%, by 64 hrs of the treatment, whereas sharp increase in the amount of glucose and fructose was observed during the reaction in the solution. The observed increase in reducing sugars, glucose and fructose was presumed due to hydrolysis of sucrose. Evidently, glucose and fructose were not important factor to control the browning reaction of the solution. Most of free amino acids and peptides except alanine and isoleucine especially arginine, serine and threonine, were sharply decreased up to 40 : 50% of the original concentration within 2 hrs. Accordingly, the content of free amino acids and peptides seems to be extremely important factor to control the browning reaction in ginseng. A free amino acid, presumed to be nor-leucine, was found in fresh ginseng root on the basis of re mention on liquid chromatography. Kinetic analysis of the browning reaction indicated a pseudo second order with respect to amino acid concentration at the initial stage.

• Korean Journal of Materials Research
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• v.23 no.5
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• pp.286-292
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• 2013

Generally, the color gold has had a biased conception due to its traditional use. Thus, this bias has resulted in a lack of usage of golden glaze on ceramics and also a lack of extensive studies of such glazes. In this paper, optimum conditions and mechanism of formation of gold color crystallization glaze containing $Fe_2O_3$(hematite), which is developed for gold colors of ceramic glazes, were studied. Experimental result showed that there are pyroxene based on diopside and $TiO_2$ phase in the base of a crystallization glaze with a value of $TiO_2$ of 6 wt% confirmed by XRD and Raman Spectroscopy. When $Fe_2O_3$ was used as a colorant for the gold color, the $TiO_2$ peak became extinct and the intensity of the diopside peak was sharper. Feldspar of 60 wt%, talc of 20 wt% and limestone of 20 wt% were used as the starting materials and these were tested using a three component system. The best result of test was selected and extended to its vicinity as an experiment to determine $TiO_2$ and $Fe_2O_3$ contents. The glaze with $TiO_2$ of 6 wt% and $Fe_2O_3$ of 12 wt% addition showed stable pyroxene based diopside crystals and the development of gold color. This gold color was obtained with CIE-$L^*a^*b^*$ values of 51.27, 4.46, 16.15 (a grayish yellow brown color), which was gained using the following firing conditions: temperature increasing speed $5^{\circ}C$/min, holding for 1 h at $1280^{\circ}C$, annealing speed $3^{\circ}C$/min till $1100{\circ}C$, holding for 2 h at $1100{\circ}C$, and finally natural annealing.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.781-790
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• 2015

Germinated brown rice (GBR) flour (0%, 25%, 50%, 75% and 100%) was added to brown rice (BR) and white rice (WR) flours and the densities of pound cake batters, morphology, color value, textural properties, sensory preference test, and hardness during storage were investigated, in order to develop health functional gluten-free rice pound cakes with high nutritional value. The rice was milled with the newly developed rice milling method. The entire shape and cross section of all cakes were symmetrical and desirable. The density of pound cake batter and weight of cake increased with addition of increasing GBR. Specific volume was not significantly different (2.1-2.4 mL/g). Textural properties of cakes between WR-GBR and BR-GBR showed different trends with adding GBR. On the sensory test, overall quality of rice pound cake did not significantly differ between rice flour types. Hardness of rice pound cakes and brittleness decreased with increasing addition of GBR flour. The hardness and the peak intensity at $2{\theta}=17^{\circ}$ decreased with increasing addition of GBR. The results, that addition of GBR flour improved the nutrition value and functionality of gluten free rice pound cakes and prevented staling of rice pound cakes during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1799-1807
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• 2016

This study investigated the quality characteristics and antioxidant activities of espresso coffee prepared with green bean fermented by lactic acid bacteria. First, 10, 20, and 30% (w/v) green beans were fermented by Lactobacillus acidophilus KCTC 3145 at $37^{\circ}C$ for 0, 12, and 24 h, respectively. Cells of L. acidophilus gradually increased with increasing green bean content and fermentation time. After drying fermented green beans, coffee powders were prepared by roasting (city level) and grinding (<75 mesh). Then, espresso coffee was extracted using coffee powder. The pH and chromaticity (L*, a*, and b* values) of espresso coffee decreased with fermentation time, whereas total acidity, total soluble solid contents, and brown color intensity increased. The pH level decreased with increasing contents of fermented green bean and total acidity increased. However, chromaticity, total soluble solid contents, and brown color intensity remained within a limited range. The antioxidant activities, including total polyphenol content, and DPPH and ABTS radical scavenging activities increased with increasing green bean content and fermentation time. Finally, sensory evaluation -for taste, color, flavor, and overall preference- revealed espresso coffee prepared with fermentation of 30% (w/v) green bean received the highest scores. Green bean fermented by lactic acid bacteria enhanced quality characteristics and antioxidant activities of espresso coffee, showing that lactic acid bacteria fermentation has potential use in the espresso coffee industry.

• Journal of Korean Ophthalmic Optics Society
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• v.8 no.2
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• pp.163-168
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• 2003

The eye sensitivity in the difference conditions of a light source intensity consists of two functions by the receptor of cone and rod according to a wavelength. We derived a distribution function of $P{\lambda}=A{\cdot}e^{-({\lambda}-{\lambda}_u)^2/2W^2}$ using a respond probability of the receptor of cone-rod for a photon. It was well applied for a CIE eye's sensitivity curve of a wavelength. When there is lens In front of eye, luminous efficiency should be corrected. Transmission light which permeate to depends on absorption wavelength, and relationship of final luminous efficiency's estimation method is expressed by multiplication of luminous efficiency and transmittance intensity of lens. $$Pf({\lambda})=T({\lambda}){\cdot}P({\lambda})$$. The theory was applied to photopic and scopic vision with brown color lens.

• Journal of Veterinary Clinics
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• v.25 no.6
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• pp.506-509
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• 2008

A 2-month-old, intact female white Bull Terrier presented because of suspected deafness. The coat color was predominantly white and the iris color, of both eyes, was brown. The dog did not respond to the owner's voice when the sound stimuli were presented outside of the visual field; however, the dog responded to visual gestures. The other physical, neurological, otoscopic, radiographic, and blood examinations were unremarkable. To assess the apparent deafness, brainstem auditory evoked responses (BAER) were recorded and analyzed in the dog with suspected deafness as well as a normal littermate. The response in the normal littermate consisted of a series of five wave peaks (I-V) with decreased amplitude and prolonged latency as the stimulus intensity decreased. The BAER from the dog suspected of deafness appeared as a flat line and did not reveal identifiable peaks that corresponded to those found in the normal littermate. Thus, congenital, sensorineural and bilateral deafness was confirmed by the BAER.

• Journal of Applied Reliability
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• v.10 no.2
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• pp.137-148
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• 2010

This study deals with the accelerated life test of high power phosphor converted white Light Emitting Diodes (High power LEDs). Samples were aged at $110^{\circ}C$/85% RH and $130^{\circ}C$/85% RH up to 900 hours under non-biased condition. The stress induced a luminous flux decay on LEDs in all the conditions. Aged devices exhibited modification of package silicon color from white to yellowish brown. The instability of the package contributes to the overall degradation of optical lens and structural degradations such as generating bubbles. The degradation mechanisms of lumen decay and reduction of spectrum intensity were ascribed to hygro-mechanical stress which results in package instabilities.

• Korean Journal of Medicinal Crop Science
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• v.8 no.2
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• pp.146-150
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• 2000

In order to enhance the yield and physical property of Korean red ginseng extract, preheating stage was added to the inception of red ginseng manufacturing process and its effect was investigated. Preheating of raw ginseng at $70^{\circ}C$ for 2 hour followed by steaming for 2 hours increased the yield of water and 60% alcohol extract most effectively. Those yields were the highest at the same condition as above except preheating time shortened to 1 hour at $70^{\circ}C$. Steaming time had little effect on the yield of water and 60% alcohol extract. The content of starch in red ginseng was reduced effectively by preheating of raw ginseng at $70^{\circ}C$. The brown color intensity of red ginseng increased in proportion to preheating temperature in the range of $50-70^{\circ}C$. However, there was no increase in the color intensity at $80^{\circ}C$.