• 한국식품조리과학회지
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• 제31권5호
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• pp.676-685
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• 2015

This study tried to develop Siraegi by boiling it down in soy seasoning sauce with excellent sensory attributes and evaluate the quality characteristics in order to enhance the value of traditional agricultural products, dried radish leaves. Sugar content of the seasoning sauce were finally established at 30% (w/v) compared with the starch syrup, which was added to the sauce through sensory evaluation among four groups, 0%, 30%, 60% and 100%. The texture (breaking strength) of Siraegi which was boiled for 30 minutes in water with baking powder was reduced by showing softening effect ranging from 7.6% to 42.1% as the amount of added baking powder was increased. The color of braised Siraegi produced with prepared a seasoning sauce and different content of baking powder, the brightness significantly decreased with an increase of baking powder. The reduction effects of breaking strength ranged from 25.6% to 43.9%, resulting a significant difference. The pH of braised Siraegi with a seasoning sauce significantly increased from 5.71 to 6.04 as the amount of added baking powder was increased, while its acidity was decreased. Sensory evaluation showed significant values for hardness and toughness as the values dropped when compared with the control (p<0.001), and overall acceptability of the group with adding 0.2% baking powder was best (p<0.001). In conclusion, baking powder could be considered as softening agent shorting the cooking time and improvement of the acceptability. Furthermore, it was expected that the newly developed soy sauce barised Siraegi using the dried radish leaves would be successfully utilized by side dishes in the food preparation industry.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2005년도 ICCAS
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• pp.68-73
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• 2005

Various techniques have been proposed for detection and tracking of targets in order to develop a real-world computer vision system, e.g., visual surveillance systems, intelligent transport systems (ITSs), and so forth. Especially, the idea of distributed vision system is required to realize these techniques in a wide-spread area. In this paper, we develop a ubiquitous vision system for location-awareness of multiple targets. Here, each vision sensor that the system is composed of can perform exact segmentation for a target by color and motion information, and visual tracking for multiple targets in real-time. We construct the ubiquitous vision system as the multiagent system by regarding each vision sensor as the agent (the vision agent). Therefore, we solve matching problem for the identity of a target as handover by protocol-based approach. We propose the identified contract net (ICN) protocol for the approach. The ICN protocol not only is independent of the number of vision agents but also doesn't need calibration between vision agents. Therefore, the ICN protocol raises speed, scalability, and modularity of the system. We adapt the ICN protocol in our ubiquitous vision system that we construct in order to make an experiment. Our ubiquitous vision system shows us reliable results and the ICN protocol is successfully operated through several experiments.

• 한국결정성장학회지
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• 제24권2호
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• pp.70-76
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• 2014

아연결정유약에 Anatase 형 $TiO_2$에 의해 생성되는 $Zn_2TiO_4$가 효과적인 결정 생성제로 나타났다. 이에 저온에서 생성되는 $Zn_2TiO_4$를 인위적으로 합성하여 유약의 미치는 효과를 규명하였다. 첨가 $Zn_2TiO_4$는 저온에서 생성되는 결정으로 아연결정 W의 핵으로 작용하는 것으로 밝혀졌다. 합성된 $Zn_2TiO_4$를 유약에 5 wt% 첨가하면 유약 내에 결정생성이 증가하며 안정적으로 유지된다. 특히, $Zn_2TiO_4$ 합성 시 발색제로 CoO, NiO, CuO를 각각 고용시켜 유약에 첨가하면 발색제의 고용효과가 커져 Willemite 결정의 다양한 발색에 큰 효과를 얻을 수 있다.

• 동아시아식생활학회지
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• 제27권5호
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• pp.512-520
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• 2017

This study was carried out to develop concentrate of residual jujube flesh around the seed as a thickening agent of Bulgogi sauce. Quality characteristics and sensory test of Bulgogi sauces added with jujube concentrate (30%, 35%, 40%, 45%, 50%) were evaluated in comparison with control sauce containing xanthan gum as a thickening agent. Moisture content of Bulgogi sauce added with 30% jujube concentrate was the highest (74.59%). As content of jujube concentrate increased, moisture contents in Bulgogi sauces significantly decreased. Sugar content of control sauce ($30.82^{\circ}Bx$), was lowest among the sauces. As content of jujube concentrate increased, Sugar content of sauces significantly increased ($33.00{\sim}34.38^{\circ}Bx$). Salinity (%) was highest in control sauce (1.38%), and there was no difference in salinity among the sauces depending on the amount of jujube concentrate. Viscosity was highest in sauce added with 50% jujube concentrate (43.33 cP) and lowest in sauce with 30% jujube concentrate (13.20 cP). As content of jujube concentrate increased, viscosity tended to increase significantly. Spreadability was highest in sauce added with 30% jujube concentrate (8.88 cm). As the amount of jujube concentrate increased, spreadability of sauce tended to decrease significantly. Color value was different according to the contents of jujube concentrate in sauces. L-, a-, and b-values of control sauce were highest at 40.19, 1.5, and 24.57, respectively. The results of the sensory test for Bulgogi sauce showed that overall preference was significantly highest in sauce added with 35% jujube concentrate. Moreover, sauce added with 35% jujube concentrate was preferred the most in terms of appearance, taste, and fluidity. Meanwhile, the results of the differentiation test showed a significant difference in color intensity, jujube flavor and taste, sweet taste, and salty taste. However, no significant difference was observed in fluidity. The results of the preference test for Bulgogi seasoned with sauces added with jujube concentrate showed that overall preference and flavor, taste, and texture preference were highest in Bulgogi seasoned with sauce added with 35% jujube concentrate. However, no significant difference was observed in preference towards appearance among the samples.

• 한국식품영양학회지
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• 제17권2호
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• pp.186-192
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• 2004

본 연구는 다시마 가공식품과 증간소재를 개발하기 위하여 다시마의 연화방법을 검토하였다. 그 결과 가열하면서 sodium triphospto를 0.3％첨가한 것이 연화에 가장 좋은 효과를 나타내었으며 이 때 다시마의 유연성과 퍼짐성도 좋은 것으로 나타났다. 다시마의 블랜칭은 microwave를 사용하는 것이 연화에 좋았으며, 그 정도는 microwave>스팀>끓는 물 순이었다. 또한 블랜칭할 경우 sodium triphosphate를 0.3％ 첨가하면 연화에 시너지효과가 나타났다. 색깔의 변화는 p<0.05 수준에서 블랜칭 방법과 연화제 첨가량에 대한 유의성은 확인되었다.

• 상하수도학회지
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• 제36권3호
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• pp.177-186
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• 2022

In this study, newly improved Ferron assay test haved on timed spectrometry was used for the determination of hyolrolytic Al species presented in PACl coagulant. The color development reagent ferron was prepared by using conventional method and two newly developed methods. Then the ferron assay test was used to compare and analyze the distribution of Al(III) hydrolyzed species presented in the prepared PACl and alum. The preparing method of reagent A required an aging period of 7 days by adding a hydroxylamine hydroxide and a 1,10-phenanthroline monohydrate reagent, whereas the preparing method of reagent B was used as a coloring agent immediately without aging time. The regression analysis between UV absorbance and Al concentrations of conventional method and newly developed method of ferron reagents in low-concentration aluminum solutions and high-concentration aluminum solutions, showed the correlation coefficients of 0.999 or higher, as showing high correlations of conventional method and newly developed method. Applying Ferron assay test, Al species in the PACls and alum were classified as Ala(monomeric Al), Alb (polymeric Al), and Alc (colloidal and precipitated Al). Distribution of Al(III) hydrolyzed species according to the preparation of ferron colorimetric reagents was similar.

• Mycobiology
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• 제51권3호
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• pp.186-194
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• 2023

In July 2021, wilting symptoms were observed in adult and seedling hemp (Cannabis sativa L. cv. Cherry Blossom) plants grown in a greenhouse. As the disease progressed, yellowing and wilting symptoms on the leaves developed, resulting in whole plant death. In seedling plants, typical damping-off symptoms were observed. To identify the pathogen, the roots of diseased plants were sampled, surface sterilized, and cultured on potato dextrose agar (PDA) media. From the culture, 4 different fungal isolates were recovered and purely cultured. Each fungal isolate showed distinct growth shapes and color development on malt extract agar, oatmeal agar, sabouraud dextrose agar, and PDA media. Microscopic observation and molecular identification using ribosomal DNA internal transcribed spacer sequencing identified them as 3 Fusarium spp. and 1 Thielaviopsis paradoxa. Additional sequencing of elongation factor 1-alpha and b-tubulin regions of 3 Fusarium spp. revealed that 2 of them are Fusarium solani, and the other one is Fusarium proliferatum. To examine which isolate can act as a causal agent of wilt disease of hemp, each isolate was tested for their pathogenicity. In the pathogenicity test, F. solani AMCF1 and AMCF2, and F. proliferatum AMCF3, but not T. paradoxa AMCF4, were able to cause wilting disease in hemp seedlings. Therefore, we report that F. solani AMCF1 and AMCF2, and F. proliferatum AMCF3 as causal agents of Fusarium wilt of hemp plants. To our knowledge, this is the first report of the wilt disease of C. sativa L. caused by Fusarium spp. in Korea.

• 동아시아식생활학회지
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• 제20권2호
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• pp.239-247
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• 2010

This study was conducted to increase the keeping quality of the minimally processed pear slices during the cold storage. Korean pears, 'Shin-go (Niitaka)', 'Chu-hwang' and 'Won-hwang’ were immersed in 1% ascorbic acid, 0.1% calcium propionate, 1% citric acid, 0.2% N-acetyl cysteine and 0.5 M 4-hexylresorcinol solution for 3 three minutes and then stored at $1{\pm}0.5^{\circ}C$ for 10 days. We have also examined into the firmness and the color difference of pears slices as affected by the application of the anti-browning agents. The firmness of pears slices which that were immersed in 0.1% calcium propionate and 0.2% N-acetyl cysteine solution were not significant at did not differ significantly after 10 days after of cold storage. However, the ${\Delta}E^*$ values of 'Shin-go' slices which that were treated with 0.1% calcium propionate and 0.2% N-acetyl cysteine solution and stored for 10 days decreased by 3.18 and 3.83, when compared with that in of the control, which decreased by 6.36. The ${\Delta}E^*$ values of 'Chu-hwang' slices which that were treated with 0.2% N-acetyl cysteine and 0.1% calcium propionate solution had the slight difference by differed by only 2.09 and 2.14, when compared with that in of the control, which differed by 3.04. The ${\Delta}E^*$ values of 'Won-hwang' slices which that were treated with 1% citric acid and 0.5 M 4-hexylresorcinol were 4.49 and 5.83, respectively, while that in of the control decreased by 8.95. It was assumed that the anti-browning agent treatment had the different activities among varieties of the pear varieties slices, however, application of 0.2% N-acetyl cysteine and 0.1% calcium propionate application had greater the higher antibrowning activity.

• 한국세라믹학회지
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• 제54권2호
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• pp.108-113
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• 2017

The use of aluminum-based coagulants in water pretreatment is being carefully considered because aluminum exposure is a risk factor for the onset of Alzheimer's disease. Lightly burned-dolomite kiln dust (LB-DKD) was evaluated as an alternative coagulant because it contains high levels of the healthful minerals calcium and magnesium. An organic pore forming agent (OPFA) was incorporated to prepare porous granules after OPFA removal through a thermal decomposition process. A spray drying method was used to produce uniform and reproducible spherical granules with low density, since fine dolomite particles have irregular agglomeration behavior in the hydration reaction. The use of fine dolomite powder and different porosity granules led to a visible color change in raw algae (RA) containing water, from dark green to transparent colorlessness. Also, dolomite powders and granules exhibited a mean removal efficiency of 48.3% in total nitrogen (T-N), a gradual increase in the removal efficiency of total phosphorus (T-P) as granule porosity increased. We demonstrate that porous dolomite granules can improve the settling time and water quality in summer seasons for the emergent treatment of excessive algal blooms in eutrophic water.

• Weed & Turfgrass Science
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• 제2권1호
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• pp.88-94
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• 2013

Rhizoctonia solani AG-1 IB에 의한 갈색잎마름병(brown patch)이 경북 청도에 있는 골프장에서 2010년 5월 하순과 10월 초순에 Kentucky bluegrass에서 발생하였다. 봄철에 발병증상은 잎끝과 잎이 마르는 증상이 갈색의 patch 형태로 나타났다. 하지만, 가을철에는 검은 갈색과 회갈색의 patch 모양으로 나타났다. 갈색잎마름병의 곰팡이는 병든 잎에서 분리를 하였으며, 동정을 위하여 PDA에서 배양하였다. 어린 균사는 분지각이 좁은 형태와 격막이 있었고, 분지각이 $90^{\circ}C$인 성숙한 균사와 monilioid 세포가 발달된 것도 볼 수 있었다. B-7 균주의 리보소옴 RNA의 염기서열을 분석하여 유전자은행에 Rhizoctonia solani AG-1 IB 균주와 비교한 결과, 99% 상동성을 나타낸다는 것을 확인하였다. 병원성도 creeping bentgrass와 Kentucky bluegrass에서 Koch's 원칙에 따라 확인하였다. Kentucky bluegrass에 갈색잎마름병은 Rhizoctonia solani AG-1 IB에 의한 것임을 처음보고 한다.