• 한국양식학회지
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• 제17권3호
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• pp.173-179
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• 2004

본 연구에서는 신속 정확한 육질의 판정을 위하여 사육수조에서 운동여부와 운동 횟수에 따라 양식 활어의 품질지표를 설정하고자 하였다. 수조 내의 유속을 0.1 m/s, 0.3 m/s, 0.5 m/s, 0.7 m/s로 조절하여 양식산 참돔을 20일 동안 하루 6시간 운동시키면서 활어의 파괴강도를 조사하였다. 유속에 따른 차이가 0.5 m/s이상이 되면 차이가나지 않았으며, 유속을 증가시키기 위해 소요되는 부대비용을 감안한다면 최적의 유속은 0.5 m/s가 가장 적합하였다 운동유무에 따른 체성분변화를 살펴보면, 비운동 사육구에서는 사육기간 동안 각 성분들의 유의적 변화가 나타나지 않았지만, 운동 사육구에서는 콜라겐함량을 제외하고 각 성분들의 운동기간동안의 변화가 인정되었다 운동 횟수에 따른 체성분변차를 살펴보면, 2회/1일 운동시킨 참돔이 1회/1일 운동시킨 참돔보다 상관성이 높게 나왔다. 수분함량은 2회/1일 운동시킨 참돔보다 1회/1일 운동시킨 참돔의 증가율이 높았다. 지질함량은 1회/일 운동시킨 참돔에서의 감소율이 2회/1일 운동시킨 참돔보다는 작았지만, 1회11일 운동시킨 참돔도 사육기간 동안 지질은 감소하였다. 운동 횟수와 상관없이 사육기간 동안 콜라겐함량은 큰 증가를 보이지 않았으며, 파괴강도는 증가하는 경향을 보여준다.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2017년도 춘계 학술논문 발표대회
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• pp.276-277
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• 2017

Deicing agent affect concrete durability such as scaling, rebar corrosion strength of concrete. In this study, developed deicing agent satisfied with EL610 is evaluated to compare affects to concrete with no deicing agent and chloride-containing deicing agents. Deicing agents are applied to concrete surface during four months twice a week. Chloride content, chloride penetration depth and concrete strength are evaluated. After experiment, chloride content, chloride penetration depth of concrete are as follows. Chloride-containing deicing > Eco friendly deicer > No deicing agents. Concrete strength are also as follows. Chloride-containing deicing > Eco friendly deicer > No deicing agents. From experiment, developed deicing agent shows low chloride content in concrete and affect concrete strength little lower than chloride-containing deicing.

• Journal of Plant Biology
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• 제18권4호
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• pp.143-149
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• 1975

For the evaluation of drought resistance of the plant, the growth of Lespedeza bicolor Turcz. var. japonica Nakai was analyzed by the control of water content of soil: 1. The growth of leaf, stem and root showed high value in accordance with the increase of soil water content. 2. The formation of nodule was alos increased as the content of soil water became higher. 3. The highest water content of the plant was shown in the plots of 30 and 40% of water centent in soils and in the middle of the growing period (August-September). 4. The C/F ratio in the early period of the growth(July) was similar in each plot, but showed a higher value as the water centent of soil became higher at the later period(October). 5. The T/R ration increased in early period of the growth as the soil water content became higher, but it was decreased to the value of 1 in each plot.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2009년도 9th International Meeting on Information Display
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• pp.1095-1098
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• 2009

Stereoscopic (3D) content must be viewable in a variety of visual environments, from 3D theaters to 3D mobile displays. However, the depth sensations provided by 3D media are affected by the viewing conditions, such as screen size, viewing distance, and other factors. This user experience (UX) aspect makes it difficult to create multi-purpose 3D content. This paper describes two study cases in which the authors have focused on the UX and the multi-purposing of 3D content. The first case is an evaluation of 3D image quality on a mobile display. The second case is a trial development of a scalable 3D conversion process.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2021년도 봄 학술논문 발표대회
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• pp.17-18
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• 2021

The unit-water content of concrete is one of the important factors in determining the quality of concrete and is directly related to the durability of the construction structure, and the current method of measuring the unit-water content of concrete is applied by the Air Meta Act and the Electrostatic Capacity Act. However, there are complex and time-consuming problems with measurement methods. Therefore, high frequency moisture sensor was used for quick and high measurement, and unit-water content of mortar was evaluated through machine running and deep running based on measurement big data.

• 한국생활과학회지
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• 제21권2호
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• pp.377-388
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• 2012

The purpose of this study was to determine the content attributes and sensory characteristics of ice cream flavored with lotus leaf and seeds (Nelumbo nucifera Gaertner). Analysis of freeze dried lotus leaf powder produced the following technical results: Freeze dried lotus leaf powder contained moisture 12.2, crude protein 5.9, crude fat 1.2, crude ash 7.0, crude fiber 13.4g/100mg; raw lotus seed powder contained moisture 65.0, crude protein 8.2, crude fat 0.3, crude ash 1.0, crude fiber 10.8g/100mg; freeze dried lotus seed powder contained moisture 14.0, crude protein 17.1, crude fat 1.9, crude ash 4.0, crude fiber 2.8g/100mg. Lotus seed was processed by 4 methods: freeze dried, roasted, freeze dried peeled inner layer, cooked cut peeled inner layer. Analysis of the color value produced the following technical results: freeze dried lotus leaf powder were L(lightness) 14.5, a(redness) 4.4, b(yellowness) 24.0; freeze dried lotus seed powder L 57.3, a 14.4, b 12.0; roasted lotus seed powder L 52.7, a 22.5, b 11.9; freeze dried lotus seed peeled inner layer L 60.0, a 1.4, b 12.3. Proportional lotus ingredients used for ice cream were 1%, 3%, 5%, 7%, 10% for lotus leaves and 1%, 3%, 5% for lotus seeds. The maximum over run ratio for lotus leaf ice cream was 45.3~56.9% at 20~25 minutes operating time. Over run was significantly decreased by increasing the contents of lotus leaf powder. A maximum over run ratio for lotus seed ice cream was 46.1~54.3% at 20~25 operating time. Over run was not significantly different based on content of lotus leaf versus lotus seed. Sensory evaluation of lotus leaf ice cream produced the following results: the highest score was for color of 4.42 and the lowest score was for sweetness of 3.30. The total mean score significantly decreased by increasing the content of lotus leaf powder. Sensory evaluation of lotus seed ice cream produced the following results: the highest score was for cooked cut peeled inner layer type and the lowest was for freeze dried type 3.86. The sensory scores were not significantly different based on the content of lotus seed. Texture was evaluated highest with a rating of 4.21 and the taste was evaluated lowest with a rating of 3.68 For whole evaluation. This study concluded that lotus leaf ice cream demonstrates relative strength in terms of color and taste, and a relative weakness in terms of over run and sweetness. Suitable content of lotus leaf ranged from 1~5%. The lotus seed processed by the cooked cut peeled inner layer method received a higher rating than dried powder for lotus seed ice cream.

• 한국식품영양과학회지
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• 제45권2호
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• pp.247-254
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• 2016

X선 조사에 의한 수입 오렌지의 품질 특성을 조사하여 방사선 식품 검역 관리의 기초자료로 활용하기 위해 미국산 navel orange에 선량 0.2, 0.4, 0.6, 0.8, 1.0 kGy의 X선을 조사하여 저온($3{\pm}2^{\circ}C$)에서 45일간 저장하면서 색도, 경도, 당산비, 총당, 환원당, 비타민 C 함량을 조사하였다. 당산비, 총당 및 환원당 함량, 비타민 C 함량은 조사선량에 따라 유의적 차이가 없었다. 색도는 과피 측정 결과, L값(명도)과 a값(적색도), b값(황색도) 모두 저장기간과 조사선량이 증가할수록 감소하는 경향을 보였다. 과육의 L, a 값은 조사여부와 저장기간의 증가와 함께 감소하거나 증가하는 일률적인 경향은 보이지 않았고, b값은 저장기간이 증가할수록 증가하는 경향을 보였다. 경도는 저장기간이 증가할수록 낮아지는 경향을 보였고, 저장 후기에 비조사구와 조사구의 차이가 점차 감소하며 비조사구와 다른 조사구가 유사한 값을 나타냈다. 관능평가는 저장 30일 이후, 0.6 kGy 이상에서 단맛과 전체적인 기호도는 낮은 선호도를 나타냈다. 상기의 결과를 종합하여 볼 때 0.6 kGy 미만의 저선량 X선 조사는 오렌지의 관능적 특성과 품질 특성에 영향을 미치지 않는 것으로 보인다.

• 복식
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• 제52권7호
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• pp.71-85
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• 2002

The purpose of this study is (1) to research on the diverse evaluation criteria suggested in the existing literatures, selected the contents of the evaluation according to the evaluation factors, and examined whether they are appropriate for the evaluation of websites that offer Clothing and Ornament related information through reliability analysis - all to set the evaluation criteria for the websites that acquire data. In addition. (2) contents of evaluation which are deemed important by the users and developers were compared and recommended as the detailed evaluation contents according to evaluation factors. The results of this study were as follows. 1. The evaluation factors for the fashion websites that provide Clothing and Ornament related information were selected as follows: contents of the information(11 contents of evaluation), ease of use(12), screen design(10), accessibility(9), sensitive enjoyment(4), scope of information use(3), purpose(1), and target user(1). As result of reliability analysis. Cronbach's a contents of the information (0.76), ease of use (0.77), screen design (0.85), accessibility (0.81), sensitive enjoyment (0.71), and scope of information use (0.52). 2. When the level of importance for the detailed evaluation contents was examined from the user and developer point of view, recency of information. rapid speed for the websites access. fast loading of webtext and fast transmission speed topped the list as first, second and third places.

• 한국식품조리과학회지
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• 제14권4호
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• pp.313-326
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• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different storing temperature and period on Gukhwa-Byung, which is made of different percentages of Gukhwa (0%, Gukhwa powder：1%, 3% and 5%, and Gukhwa flower：1%, 3% and 5%) were added to rice flour, to promote the use of and liking for rice cakes that are a kind of korean traditional foods. The sensory evaluation showed that it is generally fine right after being made. Especially group F3 was evaluated the best for color, feeling after-swallow and overall-quality. As for color alone, it fumed out to be most distinctive in group F3 after storing 24 hours at 4$^{\circ}C$, in group F1 after 24 hours at 10$^{\circ}C$, in group F1 and F3 after 24 hours at 30$^{\circ}C$ and in group F1 after 48 hours at 30$^{\circ}C$, Gukhwa-Byung added with Gukhwa flower takes the higher degree of preference than the one with Gukhwa powder. Moisture decreased and overall-quality deteriorated as the storing time passed. The value of lightness in the color of Gukhwa-Byung, reduced as Gukhwa content increased and storing temperature rose. The values of red color and yellow color increased as Gukhwa content increased. In a mechanical texture measurement, springiness was high in group P5 right after being made. And it was high after storing 72 hours at 4$^{\circ}C$ and after 96 hours at 10$^{\circ}C$, and there was a significant difference according to Gukhwa content (p＜.05). Springiness remained unchanged after storing, 24 hours at 30$^{\circ}C$. Cohesiveness was high in every group of P1, P3 and P5, in which Gukhwa powder was added, right after being made, but as temperature rose and time passed, it heightened in group F3, in which 3% of Gukhwa flower was added. In all the samples, hardness gradually increased as the storing time at each temperature passed, and decreased as Gukhwa content increased. Chewiness was getting high as the storing time passed and temperature lowered. Color in sensory evaluation and the value of lightness in mechanical measurement showed a positive correlation at storing temperature 4$^{\circ}C$ and 10$^{\circ}C$ (p<.01). Softness and the value of lightness showed a negative correlation (p<.05). In sensory evaluation, softness and moisture showed a negative correlation with the value of lightness when storing at 30$^{\circ}C$.

• Journal of Biosystems Engineering
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• 제35권3호
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• pp.175-181
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• 2010

This study compared moisture content measured by moisture meter of microwave resistance type(MMMRT) and standard moisture content of paddy, and developed the correction equation using linear and curvilinear regression analysis, and to explore its significance test. The correction factor according to the range of moisture content was developed to improve the measurement precision of MMMRT. The results were as followings. The coefficients of determination of correction equation by linear and curvilinear regression analysis with comparing the MMMRT and standard moisture content were 0.946 and 0.968, respectively. The moisture content error of MMMRT and standard moisture content measured after the MMMRT were corrected by moisture content rate of every 5% using the correction equation by curvilinear regression analysis appeared with 0~0.5% and 0.9~1.8% respectively in the moisture content range of 15~20% and 20~25%.