• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.8
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• pp.492-501
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• 2016

This study was conducted to investigate the physiochemical characteristics of Cheongju prepared using different types of rice (rice and glutinous rice) according to addition rate of Nuruk during low temperature fermentation. The characteristics of Cheongju prepared using three different temperatures ($10^{\circ}C$, $18^{\circ}C$, $25^{\circ}C$) were compared. After fermentation for 30-50 days, the pH of mash prepared at lower temperature was lower, as was that of mash made from rice relative to that prepared using glutinous rice. The total acidity was formed at lower temperature and generated in mashing prepared by glutinous rice. The organic acid content of mash made from rice at $18^{\circ}C$ was lowest, while that of mash prepared from glutinous rice was lowest at $10^{\circ}C$. The fermentation speed was lowest at $10^{\circ}C$; however, low temperature fermentation resulted in the highest alcohol content. The mash prepared from glutinous rice showed faster fermentation than that made from rice. In addition, the pH was lower when lower levels of Nuruk were added and higher in mash made from glutinous rice than that prepared from rice. The lower addition rate of Nuruk also showed a lower sugar content and final alcohol content. The levels of citric acid and lactic acid were higher, while those of succinic acid, acetic acid, and ethyl acetate were lower when lower levels of Nuruk were added. The mash prepared from glutinous rice showed a higher alcohol content than that made from rice.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.151-156
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• 2009

Samhaeju is a traditional Korean noble rice wine, in which its processing is performed at low temperatures for an extended fermentation time and with three brewing steps. In this study, Samhaeju was prepared by different brewing methods that were modified from the method in the literature. Chemical composition of samples were determined to evaluate the quality of the Samhaeju. The Samhaeju was analyzed for pH, total acids, amino nitrogen, Hunter color values, free sugars, organic acids, and volatile components. Before the addition of the second and third mashing, pH values had decreased slightly and total acids had rapidly increased. Free sugar and amino nitrogen contents were high in final product. After addition of the third mashing as the advanced step, a dilution effect was shown. Glucose (A: 0.77-7.0%, B: 0.77-3.81%) was a major free sugar, and lactic acid (A: 0-2,840mg%, B: 0-3,375mg%) was a major organic acid during the entire period of fermentation. Based on principal component analysis of electronic nose data for the components, the stages of Samhaeju fermentation were primarily separated along the first principal component (PC, proportion : 98.67%). The first PC component (PC1) was moved from negative value(-6.16) to positive value(9.00) with increasing fermentation time. The change patterns for pH and total acid during the fermentation period were similar to those of PC1 from the data obtained by electronic nose based on mass spectrometry.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.561-564
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• 2005

The quality of a rotating body such as a washing machine depends on the vibration characteristics. So, the researches to reduce the vibration of a washing machine are actively performing, but it is very difficult to conduct these experiments because there are many design parameters affecting the vibration behavior. Accordingly, in this study it was complete to build a modeling of a drum washing mashing to analyze and predict vibration behaviors. The design parameters which affect the vibration were found, and the method for the systematic analysis of the design parameters was suggested using axiomatic design. In the previous study, the effect of the gasket has not considered on vibration behaviors, but in this study it was considered. The simulation results showed good agreements with the experimental results in the vibration displacement and the vibration tendency of a drum washing machine.

• Journal of the Korea Fashion and Costume Design Association
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• v.13 no.3
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• pp.105-116
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• 2011

Modem society has reached the level where its environmental pollution is in a critical stage, and socio-political focus has been moved onto the minimization of environmental pollution. In the fashion industry, ethical production and consumption for the global protection has become the value to aim for. The purpose of this study is to establish the concept of redesigned fashion, which is a type of designing method designed to reduce global waste, and conduct a case studies on it to analyze its patterns. Environmental-friendly redesigned fashion concept is about remaking a fashion with totally different function, using disposed and wornout items from everyday lives. It is a fashion design minimizing raw materials and reducing industrial wastes. The types of redesigned fashion may be divided into three patterns: first, there is a method to recreate collar, sleeves, cuffs, pocket and other usable pieces of old clothing to make a new one. Second method is about taking out usable parts of textile from various old clothing and make a new one with patchwork method. Third is about making a purse or fashion accessories using paper, vinyl, aluminum can or worn out leather. Fourth is about making a new artistic fashion by applying tearing, punching, fringing, mashing, and layering techniques. This study aim5 to help in spreading out and applying systematic practice of redesigned fashion for companies, and elaborate the sense of social responsibility for customers, and vitalize the fashion studies for redesigned fashion in academic sense.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.219-225
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• 1999

In order to improve the quality of nuruk a Korean traditional fermenting agent for brewing nuruk was modified by a new method inoculating Rhizopus japonicus T2 Aspergillus oryzae L2 and hansenula sp. BC26 which had been isolated from traditional Nuruk. And the characteristics of modified Nuruk were investimgated as compared with current fermenting agents such as commercial Nuruk and rice koji of As-pergillus kawachii. The odor of modified Nuruk was savory but those of commercial Nuruk and rice koji were fetid andinodorous repectively. The extracted waters of modified Nuruk commercial Nuruk and rice koji were yellow pale yellow and colorless and showed 6.15, 6.01 and 3.30 of pH respectively. Mod-ified Nuruk had 7.6${\times}$106CFU/g of yeast but commercial uruk and rice koji had no yeast. Commercial Nuruk had 1.0${\times}$102CFU/g of lactic acid bacteria but modified Nuruk and rice koji had no lactic acid bacteria. The amylolytic and proteolytic activities of modified Nuruk were much higher than those of commercial Nuruk or rice koji. Seed mash of modified Nuruk had ester aroma but that of commercial Nuruk rather offensive odor and that of rice koji neither ester aroma or offensive odor. It seemed that if the modified Nuruk is used in seed mashing the supplement of acidulant is need to lower pH. The quality of modified Nuruk was thought to be much better than that of commercial Nuruk or rice koji.

• Journal of the Korean Solar Energy Society
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• v.30 no.6
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• pp.137-143
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• 2010

In this study, the ejector design was modeled using Fluent 6.3 of FVM(Finite Volume Method) CFD(Computational Fluid Dynamics) techniques to resolve the flow dynamics in the ejector. A vacuum system with the ejector has been widely used because of its simple construction and easy maintenance. Ejector is the main part of the desalination system, of which designs determine the efficiency of system. The effects of the ejector was investigated geometry and the operating conditions in the hydraulic characteristics. The ejector consists mainly of a nozzle, suction chamber, mixing tube(throat), diffuser and draft tube. Liquid is supplied to the ejector nozzle, the fast liquid jet produced by the nozzle entrains and the non condensable gas was sucked into the mixing tube. In the present study, the multiphase CFD modeling was carried out to determine the hydrodynamic characteristics of seawater-air ejector. Two-dimensional geometry was considered with the quadrilateral-mashing scheme. The gas suction rate increases with increasing Motive flow circulating rate.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.649-656
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• 2012

We investigated the quality characteristics of dohwaju (fermented with peach flowers and branches, a Korean traditional alcoholic beverage) containing different sub-ingredients. During fermentation, the inner temperatures of the added sub-ingredient treatments were higher compared to non-treatment, and only peach branches treatment. showed the highest inner temperature. There were no significant differences in the physicochemical results among the treatments. pH decreased from the first mashing day to the second and then increased slightly until fermentation was terminated. Total acidities showed opposite patterns as compared to pH level. Amino acid contents, soluble solids, and alcohol contents increased steadily until the end of fermentation, whereas reducing sugar contents showed the opposite trend. In a preference survey, DB (only peach branches)-treated dowhaju showed the highest evaluation in terms of taste and overall acceptability with walues of $5.07{\pm}1.38$ and $5.57{\pm}1.16$, respectively. Based on the results of this study, we concluded that only peach branches treatment is optimal for the manufacture of dowhaju. We expect that the quality of dowhaju can be improved by providing basic information concerning its manufacture.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.40 no.12
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• pp.2363-2371
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• 2015

In this paper, we propose a new feature matching algorithm which is robust to the viewpoint change by using the FAST(Features from Accelerated Segment Test) feature detector and the SIFT(Scale Invariant Feature Transform) feature descriptor. The original FAST algorithm unnecessarily results in many feature points along the edges in the image. To solve this problem, we apply the principal curvatures for refining it. We use the SIFT descriptor to describe the extracted feature points and calculate the homography matrix through the RANSAC(RANdom SAmple Consensus) with the matching pairs obtained from the two different viewpoint images. To make feature matching robust to the viewpoint change, we classify the matching pairs by calculating the Euclidean distance between the transformed coordinates by the homography transformation with feature points in the reference image and the coordinates of the feature points in the different viewpoint image. Through the experimental results, it is shown that the proposed algorithm has better performance than the conventional feature matching algorithms even though it has much less computational load.

• Journal of the Korean Society for information Management
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• v.27 no.3
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• pp.241-264
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• 2010

This study aimed to construct the Library Map Information System(LMIS) based on the Wiki theory of Web 2.0. We built this system because there was no collective source of information about every library in the world. Also, this system was developed to provide a library location information service by mashing-up with the Google Map. Through this study, the metadata applied to the newly constructed system was developed by using the Delphi method. A total of 13 experts including librarians of schools, public, academic, special, and national libraries as well as LIS faculty members and researchers, were commissioned as Delphi experts. Through three rounds of a Delphi survey analysis, the addition, modification, and deletion of the initial metadata elements was accomplished, and then the library contact/location information, library information, collection information, and event information was proposed. The metadata for LMIS was organized into four sectors and then 49 elements, each assigned to a sector.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.282-293
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• 2008

The purpose of this study was to acquire basic data on Jeolpyun added with Baekbokryung powder to aid the product's commercial production. Initially a sensory test was performed with consumers to the identify preferred amount of Baekbokryung powder to add according to age. The results revealed that those in their 20's to 40's preferred the 3% treatment, while those 50 and older preferred the 5% treatment. Next, the optimum water content of Jeolpyun was chosen by examining select quality characteristics in samples containing 20, 25, 30, 35 and 40% water while the amounts of added Baekbokryung powder were fixed at 3% and 5%, respectively, as based on the sensory panel results. For the color characteristics of the samples, lightness(L), redness(a) and yellowness(b) values increased in proportion to the added amount of water regardless of the Baekbokryung level. However, the ${\Delta}E$ values of the samples increased with storage time along with the darkening of their surfaces. The samples with high moisture contents, such as the 35 and 40% treatments, maintained a relatively softer texture during 24 hr of storage as compared to the other samples. Also noted was an initial slow increase in hardness up to 12 hr of storage, and then accelerated hardening until 24 hours of storage. Throughout the storage period, th 30% treatment received low scores: the 40% treatment was especially disliked in terms of mashing of the product due to the excess water. Overall, for a soft and moderately chewy product, the optimum Baekbokryung powder and moisture level for Jeolpyuns were suggested as 3 to 5% ranges and 35% respectively. Ultimately, the results of this research will contribute to the possible commercialization of a Jeolpyuns product that contains added Baekbokryung.