• Journal of Ceramic Processing Research
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• v.20 no.5
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• pp.464-469
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• 2019

In this study, the electrical conductivity of multi-walled carbon nanotubes (MWCNTs) and polyethylene synthesized by an extrusion process was evaluated. The MWCNTs used exhibited differences in their dispersion characteristics depending on the type of catalyst or synthesis gas used. Thus, the choice of catalyst or synthesis gas significantly affect the physicochemical state of the final MWCNTs and MWCNT-based composites. In this investigation, the characteristics of MWCNTs were analyzed in four cases by introducing ethylene and propylene gas to each catalyst synthesized using deposition precipitation and spray drying methods. The MWCNT-based composites synthesized using the catalyst prepared by deposition precipitation and the ethylene synthesis gas showed the best electrical conductivity. In principle, the morphologies of the MWCNTs indicate that the smaller the aggregate size and bundle thickness, the better the electrical conductivity of the MWCNT composites. This implies that the network is well-formed.

• Journal of Information Processing Systems
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• v.18 no.1
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• pp.89-96
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• 2022

A novel multistage pulse jamming suppression algorithm was proposed to solve the anti-pulse jamming problem encountered in navigation receivers. Based on the characteristics of the short duration of pulse jamming and distribution characteristics of satellite signals, the pulse jamming detection threshold was derived. From the experiments, it was found that the randomness of pulse jamming affects jamming suppression. On this basis, the principle of the multistage anti-pulse jamming algorithm was established. The effectiveness of the anti-jamming algorithm was verified through experiments. The characteristics of the algorithm include simple determination of jamming detection threshold, easy programming, and complete suppression of pulse jamming.

• Journal of Applied Biological Chemistry
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• v.53 no.4
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• pp.219-224
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• 2010

This study was conducted to investigate the effect of medical herbs extracts on physicochemical characteristics of cooked rice. Three types (CLP 1, CLP 2, CLP 3) of extracts were prepared using 11 medicinal herbs, respectively. Polished rice was cooked with different concentration of medicinal herbs extracts by electric cooker. The moisture contents in cooked rice were decreased by increased concentration of herbs extracts, while total polyphenol contents were significantly increased. DPPH radical scavenging activities of cooked rice obviously were increased as herb extracts level increased. The consistency and setback value of the rice flour was reduced at all of the extracts, while breakdown and initial pasting temperature was increased. Color of cooked rice was shown different comparing to the control. However, the hardness, adhesiveness, springiness, cohesiveness and gumminess of cooked rice was increased depending on the concentration of extracts. These results showed that medicinal herbs extracts, which can benefit human health, is inducing the changes of physicochemical characteristics of cooked rice.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.318-318
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• 2022

Basil(Ocimum basilicum L.) is an annual herb that grows wild in hot and humid regions such as tropical Asia and Africa. This study was carried out for resource discovery, propagation, and DB construction of aromatic plants. In order to evaluate the genetic characteristics, 28 kinds of basil seeds were supplied from the Center for Genetic Resources. For basil characteristics, planting date, plant height, growth shape, leaf length, leaf shape, petiole color, petiole, stem color, flower color, after harvest, Ml length including roots, flower length, stem thickness and biological weight were measured. For anthocyanin analysis, only basil with purple color was selected, anthocyanins were extracted with 60% ethanol containing 1% citric acid, a standard quantitative curve was prepared with cyanidin-3-glucoside, and absorbance was measured at 525 nm. Basil planting started around June 16, and the flowering period lasted for a total of 18 days from July 19 to August 5. On August 6, when flowering was completed, morphological characteristics including flower color were measured at the site by an object. The measured basil plant length was 26.6-59.6 cm, leaf length 2.0-7.9 cm, leaf width 0.7-5.2 cm, and petiole 1.3-3.9 cm. The growth pattern of basil was generally straight, medium in shape. The color of the leaves was observed evenly by mixed green, purple, purple and green, and the recesses in the shape of the leaf were also conspicuously observed. A total of three basil flower colors were observed: white, light pink(149P 10P/84), and purple(37V 2.5RP 4/12). During the second growth survey after harvest, the total length including the basil roots is 26.7-52.0 cm, the flower length is 8.2-29.3cm, the stem thickness is 7.1-15.9mm, the number of stem nodes is 3-12 nodes, and the total weight of the basil was measured to be about 218-1540 g. There are a total of 16 types of basil expressed in purple, and the anthocyanin content was measured to be 73.74 ~ 380.72 mg/100g.

• Food Science and Preservation
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• v.23 no.4
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• pp.522-529
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• 2016

Clean rice is useful to save time and labor force against washing rice in the household. Nevertheless the quality characteristics of the rice were not established well since the quality characteristics of the rice depend on types of the processing system. The aims of the current study were to understand the quality characteristics of clean rice prepared from the dry, semi-dry, and wet types of processing systems, and to suggest the appropriate processing system for production of clean rice. Here, we found that the quality of clean rice was improved with the increasing whiteness of rice by the dry type, although the whiteness of rice should be below 42 to satisfy 16.0 NTU of the turbidity for higher head rice ratio. Also, both the semi-dry and wet type systems showed higher ratio of head rice than the dry type system at below 16.0 NTU of the turbidity. These results imply that the wet type is more suitable for the place where rice is consumed fast, and the semi-dry type is more proper for long term storage of rice.

• The Journal of the Korea Contents Association
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• v.13 no.5
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• pp.28-36
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• 2013

Motion-compensated frame interpolation (MCFI) techniques in video signal processing have many application areas. Frame rate up-conversion (FRUC) or distributed video coding (DVC) technique needs an effective MCFI algorithm. For these applications, it is necessary to develop an effective post-processing technique to improve visual qualities or to reduce virtual channel noises, resulting in the reduced channel bit rate. This paper proposes a reliability evaluation method based on spatio-temporal characteristics for motion-compensated interpolated blocks. The proposed algorithm investigates the temporal matching characteristics for current frame and then is designed in such a way that it can measure temporal characteristics as well as the spatial ones. Through computer simulations, it is shown that the proposed method outperforms the conventional temporal matching method.

• Journal of the Korea Furniture Society
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• v.11 no.1
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• pp.13-23
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• 2000

This study was carried out to investigate the wood properties for development the proper uses of lesser-known tree species. The tested species are Kebambang(Pentace sp.), Bawang-bawang(Dysoxylum alliaceum Bl .), Garu buaya( Gonystylus brunescens A. Shaw)grown in Indonesia. fundamental wood properties such as anatomical, physical, mechanical and chemical properties and characteristics related to wood processing were examined. The results are summarized as follows : The woods of these species are diffuse porous, coarse textured, and interlocked grained. The heartwood of Kebambang is distinguished clearly to the sapwood, but the heartwood of other species are not distinguished clearly to the softwood. The woods of Kebambang and Bawang-bawang have the moderate weight density and the low strength properties, but Garu buaya has the high weight density and the high strength properties. The woods of these species has high shrinkage. The sawing characteristics of Kebambang are excellent but the other species are moderate. The machining characteristics by planer and drying characteristics of these species are moderate. These woods has poor characteristics in bending processing and decay durability. The wood of Bawang-bawang has high content of the extractives and lignin.

• Journal of Biosystems Engineering
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• v.28 no.4
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• pp.343-350
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• 2003

This study was conducted to find out the coefficient relationships between intensity values of image processing and biological/physical parameters of soil in greenhouses. Soil images were obtained by an image processing system consisting of a personal computer and a CCD earners. A software written in Visual C$\^$++/ systematically integrated the functions of image capture, image processing, and image analysis. Image processing data of the soil samples were analyzed by the method of regression analysis. The results are as follows. For detecting soil density of unbroken soil samples, the highest correlation coefficients of 0.82 and 0.84, respectively were obtained fur R-value and S-value among image processing data while it was 0.97 for G-value. Considering the relationship between biological characteristics and image processing data of soil in greenhouse, the correlation was found generally low. For pH of unbroken soil sample, the correlation coefficients were found 0.87, 0.85, and 0.94, respectively with G, I, and H values of image processing data. In the case of bacteria, any correlation was not found with the image processing data For Actinomyctes, they were 0.86 and 0.85, respectively with G-value and B-value of image processing data showing high correlation coefficient compared to the other variables. The correlation coefficient between Fungi and H-value was shown 0.88, the highest among the variables higher than 0.8 while the other variables showed low correlation. For broken soil samples from greenhouse, the relation between biological parameter and image processing data were rarely shown in this study. The results of this study indicated that most of correlation coefficient between the variables were usually lower than 0.01. Accordingly, it was assumed that the soil should be used without broken to fairly estimate biological characteristics using CCD camera.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.897-904
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• 2011

For set up the processing method of Byeo-Nuruk, we investigated the quality characteristics of Byeo-Nuruk according to the mixture ratio of rice and wheat, as well as the addition rate of moisture. After 12 hours of incubation, the temperature of Nuruk increased dramatically and reached a maxium temperature at 36 hours. After 36 hours, the temperature decreased gradually and was maintained at about $31{\sim}38^{\circ}C$. The ranges of pH and titratable acidity of Byeo-Nuruk were 4.85 to 7.42 and 1.0 to 2.3, respectively. A higher content of wheat ratio in Byeo-Nuruk, was associated with higher enzyme activities of ${\alpha}$-amylase, glucoamylase, and acidic-protease. Further, at a 70% wheat ratio, a 25% addition rate of moisture showed the highest enzyme activity. In the mixture ratio between rice and wheat, the 50:50 and 30:70 treatments contained the highest levels of microorganisms.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.553-564
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• 2020

The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and 0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin and 0.3% carrageenan). The moisture content was the highest for the semi-dried restructured jerky from G0.5C and G1C groups, which showed the lowest for shear force value (p < 0.05). The processing yield of semi-dried restructured jerky with carrageenan was higher compared to that of the control group (p < 0.05). The rehydration capacities of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration capacity of the control group (p < 0.05). Water activity, lightness, yellowness, flavor score, texture score, and overall acceptability were the highest (p < 0.05) for the semi-dried restructured jerky from the G1C group. No significant (p > 0.05) difference was observed in appearance score among restructured jerky prepared from duck skin gelatin and carrageenan. Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried restructured jerky formulations results in the optimization of quality characteristics.