• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.319-319
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• 2022

Dill(Anethum graveolens L.) is a buttercup family, and flowers, leaves, stems, and seeds are all mainly used as spices. This study was carried out to discover and propagate genetic resources for the development of plant-derived medicinal fragrance materials, and to establish a database. In order to investigate the genetic characteristics of dill and to extract natural essential oils, 50 resources were parceled out the genetic resource center, sown, germinated, and then formally cultivated in the test research field. After sowing and propagation of 50 dill resources, the characteristics of each individual such as plant height, the diameter of polychasium during flowering, and the number of small inflorescences were investigated. The flowering period of dill was around May 31 to June 17, and about 10% of the proliferating population flowered around May 31. The plant length of dill was 32-14 lcm, and the length of petiole was 1~16cm, showing an average of 5cm. The color of the stem and leaf color was referred to the RHS Color chart, and the colors were classified as 44S, 19 V, and 75DI. Uses as many resources as possible with 35 resources equivalent to 19V. Inflorescences are lateral and opposite, polychasium inflorescences are somewhat flat at the upper part and have a diameter of 4.5~20cm, and divergent inflorescences are irradiated with 5~86 multiple flowers. The number of pedicels is 16-74, and the length of the pedicel is 1-18cm spread sideways or the length is different from each other.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.320-320
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• 2022

Coriander(Coriandrum sativum L.) belongs to the family Umbelliferae/Apiaceae. It is cultivated as a spice and medicinal herb around the world, including its leaves and seeds. Coriander leaves have soft and fragrant, so they can be used in cuisines such as China, Mexico, and, Southeast Asia. Coriander leaves contain a high amount of vitamin C, carotene, and multiple polyphenols. Coriander essential oils and extracts have various chemical components and are known to have antioxidant, antibacterial, and antifungal activities. This study was carried out for resource discovery, propagation, and DB construction of aromatic plants. In order to evaluate the genetic characteristics, 30 kinds of Coriander seeds were supplied from the Center for Genetic Resources. The evaluation of characteristics of the basal part leaf number, leaf shape, and plant height was investigated. Also, Essential oils extract from various parts of plants including the leaves, flowers, and steam isolated by simultaneous distillation extraction(SDE) apparatus. In the results, heights showed growing to 70 cm over and basal part leaf number 0 to7. The leaves are variable, they are measured according to leaves incisions, and most of the included incision. The qualitative analysis of EOs was performed using gas chromatography-mass spectrometry. EOs had various chemical compositions. Major compounds were trans-2-Decenal, linalool, decanal, 2-Dodecenal, 13-Tetradecanal, 2-Undecenal.

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.398-405
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• 2016

The objective of this study was to evaluate the characteristics of melanoidins formed from black garlic (BG) after different thermal processing steps. The melanoidins formed from BG during thermal processing were produced in large amounts, and the initial (280 nm), intermediate (360 nm), and final stage product (420 nm) had similar tendencies. Compounds like degraded proteins, peptides, and phenolic acids were present in the melanoidins during thermal processing. All the melanoidin samples showed different absorptions in the UV-visible spectra, although these had similar shapes. Moreover, the carbon, hydrogen, and oxygen content of melanoidins formed from BG during thermal processing decreased initially, and then increased. However, the nitrogen content increased during thermal processing. As thermal processing progressed, the molecular weight of all the melanoidin samples showed increasing intensities, whereas the major peaks of each melanoidin sample had different retention times. Furthermore, the melanoidins formed from BG after different thermal processing steps contained -OH, -CH, amide I, and III groups. The crystallinity of the melanoidins was majorly formed at $31.58^{\circ}$ and $43.62^{\circ}$ ($2{\theta}$).

• 한국식품조리과학회지
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• 제27권6호
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• pp.773-781
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• 2011

Coffee beans are processed from coffee cherries by either natural, pulped natural, or washing. The aim of the present study was to evaluate the physiochemical and sensory characteristics of espresso coffees processed by different methods. The color of the washed coffee sample presented the highest value of lightness while the natural coffee sample presented the highest value of redness and yellowness. The biggest difference in brewed coffee, whether natural, pulped natural, or washed, was in the TDS content, which was higher in natural coffee and lower in washed coffee. Sensory descriptive analysis and acceptance test for espresso coffee using a 15 cm line scale were carried out by 12 trained panelists. Natural coffee had the highest cherry-like flavor and sweetness taste while washed coffee had the highest citrus flavor and acidity taste. An important attribute of espresso coffee is body, and natural coffee presented strong body while washed coffee presented a low body attribute. In conclusion, significant differences were observed among the three processing methods of green coffee. Pulped natural coffees presented intermediate physiochemical and sensory characteristics compared to washed and natural coffee. Natural coffees are appreciated for their increased body, and washed coffees are appreciated for added citrus flavors and acidity espresso coffee blends.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제14권12호
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• pp.4849-4865
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• 2020

The traditional roles of leaders are to influence members and motivate them to achieve shared goals in organizations. However, leaders such as top managers and chief executive officers, in practice, do not always directly meet or influence other company members. In fact, they tend to have the greatest impact on their members through formal speeches, company procedures, and the like. As such, official speech is directly related to the motivation of company employees. In an official speech, not only the contents of the speech, but also the voice characteristics of the speaker have an important influence on listeners, as the different vocal characteristics of a person can have different effects on the listener. Therefore, according to the voice characteristics of a leader, the cognition of the members may change, and, the degree to which the members are influenced and motivated will be different. This study identifies how members may perceive a speech differently according to the different voice characteristics of leaders in formal speeches. Further, different perceptions about voices will influence members' cognition of the leader, for example, in how trustworthy they appear. The study analyzed recorded speeches of leaders, and extracted features of their speaking style through digital speech signal analysis. Then, parameters were extracted and analyzed by the time domain, frequency domain, and spectrogram domain methods. We also analyzed the parameters for use in Natural Language Processing. We investigated which leader's voice characteristics had more influence on members or were more effective on them. A person's voice characteristics can be changed. Therefore, leaders who seek to influence members in formal speeches should have effective voice characteristics to motivate followers.

• 한국지역사회생활과학회:학술대회논문집
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• 한국지역사회생활과학회 2011년도 추계학술대회
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• pp.110-110
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• 2011

• 한국광학회지
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• 제1권1호
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• pp.98-106
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• 1990

Lasers are used increasingly for specialized engineering applications such as drilling, profile cutting, welding and surface heat-treatment(hardening, alloying, annealing0 of metals and non-metals. The most important characteristics of lasers used for these materials-processing applications are reviewed, with special emphasis on the importance of the controlled heating process. In addition to these processes, some optical devices and supplementary equipment used in laser processing are introduced. Finally, some examples shows the wide variety of laser capability for substitution of traditional materials processing.

• 한국기계가공학회지
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• 제11권3호
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• pp.68-72
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• 2012

Al2017 is typical Duralumin of self-hardening aluminum alloy. It is lightweight, formability and machinability so throughout the industries have widely used automobile, electronics, semiconductor and aircraft as material. A variety of CNC machine tool processing technology, scientific principles and experience have been studied in order to increase accuracy and productivity. Using a machining center is to constant amount of side step and cutting characteristics studied changing depth of cut, revolution per minute and feed rate.

• 한국기계가공학회지
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• 제14권5호
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• pp.28-35
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• 2015

This paper introduces a resistance scanning-type flexible tactile sensor for intelligent robots and presents the output characteristics of the sensor via signal processing. The sensor was produced via the lamination method using multi-walled carbon nanotubes (a conductive material), an insulator, and Tango-plus (an elastic material). Analog and digital signal processing boards were produced to analyze the output signal of the sensor. The analog signal processing board was made up of an integrator and an amplifier for signal stability, and the digital signal processing board was made up of an IIR filter for noise removal. Finally, the sensor output for the contact force was confirmed through experiments.

• 한국축산식품학회지
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• 제41권6호
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• pp.997-1011
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• 2021

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a^* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.