• Journal of Dairy Science and Biotechnology
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• v.18 no.1
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• pp.22-37
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• 2000

In spite of adverse circumstances, dairy food industry of Korea has been developed continuously with the every efforts of farmers, processors, researchers and government officers. Development and extension of new technology, such as safety assurance, improvement of nutritive ingredient, and keeping freshness are very important issues considering short shelf life of dairy products which are prevalent in Korea. In addition to, demands for advanced technology would be increased rapidly with the increase of consumption development of high quality products supply structure, decrease of production basis, and appearance of environmental problems. And demands for information about standard would be enlarged. Development of new products and technology for quality improvement should be evolved with the application of developed technology and cooperation of relative institutes in order to enlarge the consumption of milk and dairy products. In conclusion, efficient production on the basis of balance and development of dairy products which are safe and high quality are the most important subjects for the development of dairy industry in Korea.

• Archives of design research
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• v.17 no.3
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• pp.293-302
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• 2004

The austere standard for industrial design and the machine aesthetic reinforced modernism and lasted more than a half century. Pop art and Pop design movements, which were opposite of the elite culture, began to appear as anti-modernism in the late 1950s. With the development of technology, the movements helped to establish humanism design style that reflected the life style of young generation and their culture. From the 1960s. it was a try in order to fulfill psychologically users' needs beyond tasks for physical considerations. The efforts appeared as a various appearance in different contexts. It could settle down on industrial design, based on humanism both from the physical and psychological points ol views, through anti-modernism in the 1960s, commercialism, consumerism and hi-tech in the 1970s, and postmodernism in the 1980s. The design, as a specific style in industrial design, delivers both physical and psychological satisfaction to consumers by using a mixture of human emotions with high technology. Accordingly, this study is to find out and to define the design style that was applied by human emotion and sensibility in design history from the 1960s to the 1980s. It will be underpinnings for the next research about how the design style has developed nowadays.

• Journal of Animal Science and Technology
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• v.45 no.1
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• pp.87-100
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• 2003

This study was conducted in order to determine a proper level of molasses addition through the analysis of changes in appearance, nutritive and silage parameters before and after ensiling or deepstacking of broiler litter, to evaluate the effect of pelleting processed broiler litter and to develop methods to enhance palatability of broiler litter and reduce the adjustment period by ‘Hanwoo’ steers. Molasses addition was effective in ensiling and deepstacking of broiler litter and the proper addition level was about 5%. Changes in nutritive values of broiler litter by ensiling and deepstacking with or without molasses treatment were not great. Adding 5% molasses at deepstacking of broiler litter did not affect(P<0.05) in vitro digestion of dry matter and organic matter. Pelleting of broiler litter resulted in significant(P<0.05) moisture evaporation, organic matter reduction and nearly threefold increase of bulk density. Pelleting or molasses addition of broiler litter improved palatability by ‘Hanwoo’ steers and reduced the adjustment period by half(8-9 d).

• 한국HCI학회:학술대회논문집
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• 2009.02a
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• pp.855-861
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• 2009

This paper presents the concept of dynamically reconfigurable space by introducing smart building components. Thanks to the advances in ubiquitous computing and ITC technology, we are able to expect, in the near future, the aspects of future buildings which may transform their appearance and states to perform specific functions. In other words, it is certain that the building space will actively reconfigure itself to accommodate user's needs once we acquire proper technologies. Based on the assumption that building components may not be transformed through the magical process, but change its physical states (e.g. transparency, illumination, display contents, etc.) and functions of embedded devices (e.g. audio, actuators, sensors, etc.), we can envision a dynamically reconfigurable smart space. In order to conceptualize such spaces, critical surveys have been conducted on current works of leading architects. When the room needs to be used as a specific function room, the components need to change theirs states or to behave in a certain manner to create an optimum environment. Our model defines the relationships and elements to describe the mechanism of reconfigurable space. We expect this model provides a conceptual guideline for developing a smart building components based on spatial service scenarios. Therefore, a future smart spaces implemented by integrating various technologies are not designed in deterministic manner, so that spatial functions are expanded without constrained by physical existence.

• Journal of the Korea Computer Graphics Society
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• v.17 no.1
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• pp.9-16
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• 2011

In this paper, we describe the development of a system for generating a 3-dimensional human face and predicting it's appearance as it ages over subsequent years using 3D scanned facial data and photo images. It is composed of 3-dimensional texture mapping functions, a facial definition parameter input tool, and 3-dimensional facial prediction algorithms. With the texture mapping functions, we can generate a new model of a given face at a specified age using a scanned facial model and photo images. The texture mapping is done using three photo images - a front and two side images of a face. The facial definition parameter input tool is a user interface necessary for texture mapping and used for matching facial feature points between photo images and a 3D scanned facial model in order to obtain material values in high resolution. We have calculated material values for future facial models and predicted future facial models in high resolution with a statistical analysis using 100 scanned facial models.

• Horticultural Science & Technology
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• v.16 no.4
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• pp.533-536
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• 1998

In order to develop a pretreatment solution for cut rose, the effects of surfactants [Tween 20, Triton X-100, polyoxyethylene 4 lauryl ether (PLE)], germicides (aluminum sulfate, $AgNO_3$, dichloroisocyanuric acid, STS, benzalkonium chloride, 8-hydroxyquinoline sulfate), sucrose, and hormones (ABA and kinetin) on the longevity and quality of 'Red Sandra' were investigated in environment-controlled room. Although 20 and 50 ppm Tween 20, and 500 ppm PLE appeared, in appearance, to be effective in retarding blueing and wilting, respectively, they didn't show statistical differences as compared to distilled water control. Among germicides, $AgNO_3$ was the most effective in delaying petal blueing, petal withering, and reduction of fresh weight, regardless of its concentration, while, in the case of STS, only 1mM treatment was effective in delaying of petal withering. Only 5% sucrose treatment delayed petal blueing, petal withering, and bent neck, but showed no significant difference as compared to 500 ppm aluminum sulfate. Finally, single or combination treatments of ABA and cytokinin were found to rather stimulate the senescence of cut rose.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.3
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• pp.292-298
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• 1997

To compare the growth pattern of ginseng plant under between conventional shading(light transmittance rate 3％) and polyethylene net shading(light transmittance rate 10％), the distribution of leaf area, specific leaf weight (S. L. W), leaf and stem dry weight and changes in light intensity were investigated in 2, 4 and 6 year old ginseng plant populations. Light transmittance rate(L.T.R.) was 3％ at front line, 2％ at middle line and 1.5％ at rear line under conventional shading but it was 12, 10 and 8％ under polyethylene net(P.E) shading, respectively. In 2 year old population, there was a little difference in the growth characteristics investigated between conventional and P.E. shading. In 4 year old field, the leaf area, stem and leaf dry weight decreased in large amount in the order of middle, and rear line on ridge under conventional shading, but with a little difference under P.E. shading. And these trends enlarged in 6 year old field with appearance of a large part of shoot over furrow from ridge planted ginseng. Root yield index was much lowered at the rear 3rd, 4th and 5th line of the conventional shading bed, but there was no yield difference among lines except 5th lines under the P.E. shading with higher yield by 28％ than conventional shading.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.799-805
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• 2000

In order to manufacture the high-quality products as well as to promote their consumption, dry noodles were prepared with Korean wheat flour and brown glutinous rice flour with and without aroma and quality characteristics of dry noodles were investigated. The average particle size distributions of aromatic brown glutinous rice flour and brown glutinous rice flour ranged from 12.38 to $15.59\;{\mu}m$, which was different from that of control. As a result of farinograph study, water absorption of dough increased and decreased with increasing amounts of brown glutinous rice flour with and without aroma, respectively. Stability, developing time and elasticity of dough showed a decreasing tendency. When compared with the control, aromatic brown glutinous rice samples produced noodles with a greater degree of lightness and a less intensity of yellowing. Replacement of up to 20% of Korean wheat flour by aromatic brown glutinous rice flour and brown glutinous rice flour in noodle had similar cooked properties such as weight gain, volume and water absorption as compared with the control. From the result of sensory evaluation, composite flours(addition up to 30% aromatic brown glutinous rice flour and up to 20% brown glutinous rice flour) and control were rated with a relatively high quality score for appearance, taste and overall eating quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1641-1645
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• 2004

The purpose of this research is to investigate Chinese's preference and directions for improvement of Kimchi by sensory evaluation, and utilize Kimchi for the China eating habit by survey. Self administered questionnaires were collected 149 Chinese (16~25 yr) residing in Shanghai. About 89.9% of all the participants had eaten Kimchi before the survey. Overall preference about Kimchi was 3.59$\pm$0.62 (5 point: Lickertis scale) and affecting factors for overall preference were taste, appearance, texture, in that order. Chinese answered that tough texture (24.9%), spicy taste (20.5%) and fermented odor (18.1%) were the most important factors in improved quality of Kimchi. They answered that applications of Kimchi with Chinese cuisine are 'side dish with meat cuisine', 'eat with cooked rice, rice-mixed-in-soup, gruel' and 'use ingredients of cook', as similar to Korean's.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.64-69
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• 2006

This study was conducted to determine the effect of pH adjustment on physico-chemical characteristics of chicken breast surimi. The chicken breast meat was ground with distilled water, of which pH was then adjusted to 2.5 (T1), 3.0 (T2), 10.5 (T3) and 11.0 (T4) for surimi manufacture, respectively. Water content was higher in order of T4>T1>T3>T2 (p<0.05). Crude protein and crude fat were higher in T3 and T4 compared with T1 and T2 (p<0.05). $L^*$ values, myofibrillar protein and water holding capacity of T2 and T4 were higher than those of T1 and T3 (p<0.05). T4 had the lowest yield among the treatments (p<0.05). T1 was higher in yield and pH, whereas breaking force and deformation were higher in T1 (p<0.05). $a^*$ was higher in order of T3>T2>T4>T1 and $b^*$ was lower in T1 compared with other treatments (p<0.05). In textural properties, the chewiness values of T2 and T3 were higher than those of T1 and T4, the hardness was higher in order of T2>T3>T4>T1 (p<0.05). Cohesiveness and gumminess of T1 showed higher values than those of other treatments (p<0.05). In sensory evaluation, the note for appearance was higher in T2 than other treatments (p<0.05), however other traits were not significantly different (p>0.05). Therefore, the alkaline processing (T4, pH 11.0) would be recommended.