• Applied Biological Chemistry
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• v.34 no.3
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• pp.262-264
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• 1991

In order to establish the optimum storage period of rice, storability of rice for 1, 2. 3 and 4 years was investigated. Fat acidity of stored rice for 1, 2, 3 and 4 years was measured to 12.4, 23.6, 30.8 and 41.1 KOHmg/100g, respectively. Reducing sugar of those was analized to 0.31, 0.41, 0.57 and 0.68%. Germination of the stored rice for 1, 2 and 3 years was 97, 93 and 85%, respectively, but that of stored for four years was very low 32%. The longer storage period the higher, the lower water uptake ratio and expanded volume and much the lower total solid in residual liquid and intensity of starch iodine blue value of residual liquid, and the worse panel scores in color, stickness, taste and smell.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.4
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• pp.619-627
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• 2000

Biodegradation of the C. I. Reactive Blue 114 was investigated in an upflow anaerobic sludge blanket (UASB) reactor. Important parameters studied include dye concentration, the kind and concentration of carbon source, hydraulic retention time (HRT), and influent pH. Glucose was found to be a better co-substrate than the mixture of volatile fatty acids (VFAs), although its concentration did not affect dye removal efficiency in the range of $1000{\sim}3000mg/{\ell}$. When HRT increased from 6 hr to 24 hr, dye removal efficiency increased up to 12 hr and remained almost constant thereafter at about 40%. When influent pH was varied in the range of 6.0~8.0, the effluent pH was varied in the range of 6.8~7.5 with maximum efficiency at pH 7.0. The highest dye removal rate obtained was $52mg/{\ell}{\cdot}day$, while the maximum dye load to meet the discharge limit of color intensity was estimated to be $46mg/{\ell}{\cdot}day$ at HRT of 12 hr and an influent glucose concentration of $2200mg/{\ell}$.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.46 no.2
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• pp.40-47
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• 2009

This paper proposes a method for vehicle license plate detection using mathematical morphology and symmetry. In general, the shape, color, size, and position of license plate are regulated by authorities for a better recognition by human. Among them, the relatively big intensity difference between the letter and the background region of the license plate and the symmetry about the plate are major discriminating factors for the detection. For the first, the opened image is subtracted from the closed image to intensify the region of plate using the rectangular structuring element which has the width of the distance between two characters. Second the subtraction image is average filtered with the mask size of the plate. Third, the column maximum graph of the average filtered image is acquired and the symmetry of the graph is measured at every position. Fourth, the peaks of the average filtered image are searched. Finally, the plate is assumed to be positioned around the one of local maxima nearest to the point of the highest symmetry. About 1,000 images taken by speed regulation camera are used for the experiment. The experimental result shows that the plate detection rate is about 93%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1189-1196
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• 2014

This study investigated the effects of saltwort powder on the antioxidant activity and quality characteristics of patties added with saltwort powder. Patties were prepared with different amounts (0, 1, 2, and 3%) of saltwort powder. The total phenolic content, DPPH free radical scavenging activity, and pH of patties increased with increasing saltwort powder content (P<0.05). In particular, the moisture content and cooking loss of the group added with 2% saltwort powder were the highest and lowest, respectively (P<0.05). As the content of saltwort powder increased, $L^*$ and $a^*$ values decreased while $b^*$ value increased. Texture analysis showed that the hardness, chewiness, and gumminess of the control group were lower than those of the treated group (P<0.05). Consumer acceptability showed that 1% and 2% saltwort powder groups scored higher in terms of overall preference, appearance, color, taste, and texture compared to the other groups. Characteristic intensity rating of saltwort patties showed that as more saltwort powder was added, saltwort taste intensified; however, the increase did not affect juiciness, off flavor, or salty taste of the patties. Judging from the results, it was concluded that the addition of saltwort powder to patties in processing can enhance the preference, quality, and antioxidant activities of the patties, which elevates the value of patties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.529-536
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• 2017

Nutritional constituents and physicochemical properties of lipids of forest resources were studied in order to examine their practical utilization in the lipid industry. In this study, Garae, Dongback, Mougwi, and Muwhanja were chosen as sources of fat-soluble components. Fatty acid profiles of forest resources showed more than 80% polyunsaturated fatty acids in total fatty acids. For total tocopherol contents, Garae showed higher content than others; moreover, Dongback was a good source of ${\alpha}$-tocopherol. Phytosterols of forest resources ranged from $55.96{\pm}2.23$ to $194.94{\pm}21.42mg$/100 g, and Muwhanja showed the highest phytosterol contents. Chemical properties such as acid value, peroxide value, and p-anisidine value showed good oxidative stability of lipids of forest resources. For physical properties, browning intensity and color parameters were studied. Induction times, as an indicator of oxidative stability, were measured and ranged from $0.70{\pm}0.01$ to $18.40{\pm}1.02h$ in four forest resources. Taken together, contents of lipid constituents and physicochemical properties can be used as an important preliminary database for utilization of lipids of forest resources.

• Journal of Aquaculture
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• v.22 no.1
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• pp.100-104
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• 2009

This study was conducted to evaluate the effect of dietary supplementation of paprika powder as carotenoid source with three different zooplankton on carotenoid deposition and skin pigmentation of rose bitterling Rhodeus ocellatus. Two replicate groups of fish (initial average weight 0.8 g) were fed the five experimental diets containing 5% paprika (P5) and mixture of 5% paprika with 3% three zooplankton of water flea Moina macrocopa (P5M3), Artemia nauplius Artemia sp. (P5A3) and rotifer Brachionus plicatilis (P5R3) and without supplementation of carotenoid source (Con) for 10 weeks. Survival of fish among the treatments was not affected by dietary supplementation. Total carotenoid contents of whole body in fish fed the diets containing 3% zooplankton was higher than that of fish fed other diets. Especially, the highest total carotenoid contents of whole body was observed in fish fed the P5A3 diet. Similarity, Lightness, $a^*$ and $b^*$ values of the fish fed the diets containing 3% zooplankton tended to be higher than that in fish fed control and P5 diets. The apparent color intensity of skin and fin in fish fed the diets containing paprika with Artemia nauplius and rotifer was better than those of fish fed other diets. The results of this study suggest that dietary supplementation of paprika with Artemia nauplius and rotifer can improve skin pigmentation of rose bitterling.

• Journal of the Korean Ceramic Society
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• v.38 no.12
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• pp.1115-1122
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• 2001

The tendency of the miximum brightness of $Y_2$O$_3$:Eu phosphor with various activator concentration, by different surface treatment methods as well as different exciting energies were investigated. The surface treatment methods were the adsorption method used $\alpha$-Fe$_2$O$_3$powder prepared emulsion-drying process and the precipitation method used FeSO$_4$/ethanol. Eu concentration of maximum brightness of $Y_2$O$_3$:Eu phosphor prepared by solid-solid state was changed with various exciting energies. The concentrations were 0.02 mol at VUV(147 nm) as well as 400 V and 0.03 mol at 5 kV. The phosphor treated both by adsorption method and precipitation method showed decreasing luminescent intensity with increasing amount of $\alpha$-Fe$_2$O$_3$, and the methods are chosen by exciting energy. Adsorption method was effective in a low voltage and VUV(147nm) region, and precipitation method was effective in the high voltage region.

• Journal of the Korean Chemical Society
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• v.62 no.4
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• pp.279-287
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• 2018

In this study, we analyzed the explanations and examples of Brønsted-Lowry model in Chemistry I and Chemistry II textbooks of the 2009 revised curriculum. In particular, the definition of the Brønsted-Lowry model, the examples, and the content of experiments were analyzed by the process perspective of chemical equilibrium, emergent process. The analyzed textbooks were 4 kinds of Chemistry I textbooks and 4 kinds of Chemistry II textbooks in 2009 revision curriculum. As a result, Chemical I textbooks did not adequately show the chemical equilibrium viewpoint when explaining the Brønsted-Lowry model. In the Chemistry II textbooks, the examples of Brønsted-Lowry model were not present emergent process viewpoint, and those were described as sequential viewpoint of Arrhenius model. In addition, examples of experiments to demonstrate the Brønsted-Lowry model of Chemistry II textbooks were insufficient. The experimental examples related to the definition of acid bases were at the level of classification by the color change of indicators. The experimental examples for explaining the strength of acid and base were to compare current intensity or amount of hydrogen gas generated from the reaction with metal. In addition, all textbooks presented the state of aqueous solution when describing the Brønsted-Lowry model, causing problems with differentiation from the Arrhenius model. Therefore, it is necessary to develop examples of experiments to help students understand Brønsted-Lowry model by presenting acid and base reaction in the non-aqueous solution state.

• Journal of the Institute of Electronics and Information Engineers
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• v.51 no.11
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• pp.205-210
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• 2014

This is concerned with the technology to display the design on Porcelain and adjust malfunction for moving effect and light intensity by curator. More precisely, the technology makes it possible that the porcelain is connected to Light module which is the device for controlling light emission and rotating rolling plate, etc that are connected to LED light module, optical fiber and controller that is for scenario from the given storytelling. In addition, with a WiFi portable device (Smart-phone, other mobile device). equipped with a scenario programs, information for operation, failure and malfunction can be obtained and analyzed in real-time, and menu color and alarm is alerted when the displaying design is in abnormal status, which makes the early reactions to the status. Furthermore, the collected data can be sent through WiFi network to the device and PC managed by the curator specialized in managing the design on the Porcelain, thus the technology could help the curator who have less knowledge about moving pattern on the Porcelain. There is always a possibility of malfunction due to various condition that are caused by wring-harness when modules are wired-connected. In this research, in order to overcome this problem, we propose a system configuration that can do monitoring and diagnosis with a device for collecting data from LED control module, Light emission sensor and a personal WiFi device. Also, we performed connection between optical Fiber and LED and interlock for the system defined by the definition for information and storytelling scenario.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.297-304
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• 2010

This study examines the physicochemical property and antioxidant activity of wild grape juice, and the result is as follows. Total anthocyanin and color intensity contents of wild grape juice were $17.0{\pm}0.1%$ and $33.9{\pm}1.4%$, respectively. The contents of total phenols and flavonoid in wild grape juice were $25.4{\pm}3.1$ mg/100g, $4.4{\pm}1.4$ mg/100 g, respectively. Total mineral content in wild grape juice was $28.5{\pm}8.4$ mg/l00 g and the potassium content($11.3{\pm}0.3$ mg/100 g) was the highest Electron donating abilities of wild grape juice at concentration of $1,000\;{\mu}L$/mL were $94.8{\pm}1.2%$ Reducing power of wild grape juice at concentration of $1,000\;{\mu}L$/mL was 1.134. The electron donating abilities and reducing power were increased significantly with the sample concentration in the reaction mixture increased The nitrite scavenging ability was dependent on pH of the reaction mixture and sample concentration. The nitrite scavenging ability of wild grape juice was $77.1{\pm}1.1%$ at concentration of $1,000\;{\mu}L$/mL under pH 1.2.