• Journal of The Korean Society of Grassland and Forage Science
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• v.30 no.3
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• pp.227-236
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• 2010

This study was carried out in order to find out the growth characteristics, the seasonal anthesis distribution and the botanical composition of the wildflower pastures which were altogether composed of 90% sheep fescue and 10% wildflowers in the Chungnam National University experimental field from October, 2007 to December, 2009. The experimental species contained 34 species in total consisting of sheep fescue (fundamental turfgrass), 4 native wildflowers, and 29 induced wildflowers belonged. At the time of the anthesis of the wildflowers, the average length was 28.7 cm one year later and 36.7 cm two years later. They bloomed out into from six to nine colors, but into one or three colors during August, September, and October. The blooming season leant toward May and June, and from August, there was lots of difficulty in the wildflower blooming and the maintenance of their consistency. Especially, at the age of two (2009) the color, seasonal distribution, and consistency emerged as problems owing to the reduction of annual wildflowers after winterization. The annual botanical composition of wildflowers, sheep fescue, and weeds came to 22%, 68%, and 10% each one year later (2008) and 19%, 72%, and 9% each two years later (2009). Based on this result, cultivating wildflower in grassland (90% sheep fescue and 10% wildflowers) is the proper method not only for maintaining green space, to prevent soil erosion by sheep fescue, but also for commanding a fine view of wildflowers.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.345-351
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• 2013

The purpose of this study was to investigate the rheological properties of noodles containing garlic powder, which was added to noodle bases at 1, 3 and 5% concentrations. The physical properties of the noodles with garlic powder were tested by a rapid viscoanalyzer (RVA), a farinogram, and an alveogram. The initial pasting temperature were increased with the increments in the ratio of garlic powder, whereas peak viscosity, breakdown decreased. The consistency of Farinogram was increased with the increments in the ratio of garlic powder but did not show a significant difference. The mechanical tolerance index value of noodles containing garlic powder were lower than that of the control. The $P_{max}$ and L value of the alveogram decreased with garlic powder increments.

• Journal of the Korean earth science society
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• v.24 no.3
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• pp.150-159
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• 2003

This study suggests methods of assessing scientific creativity and developing items, which can be achieved when both earth science knowledge and general creativity are applied at the same time. According to the results of this study, the cognitive ability gaps between creativity and scientific creativity were clearly defined by the terms' operational definition. Four factors in the Subcategory Of Scientific Creativity-fluency, flexibility, elaboration, and originality-were selected, and the possibility of developing items out of these factors was discovered. The operational definitions of the four factors were given and the criteria for assessment and scoring were set. The validity, reliability, discrimination, and difficulty, which were the conditions required for the assessment instruments, were verified through three field trials of inputting the assessment instruments for scientific creativity. The assessment instruments were composed of 8 items with 2items for each factor. The average item fitness index obtained was 0.99, Cronbach , the item inter-consistency was 0.79,the inter-rater reliability of each item was 0.78, the inter-rater reliability of each factor was 0.75, the item discrimination power was 0.19, and the item difficulty was 0.00. Because the results were within the permitted limit of the conditions required for assessment instruments, the assessment instruments developed for scientific creativity in this study can be said to be very favorable.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.142-155
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• 2013

This study investigates perilla seed powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15%, and 20%. Perilla seed powder consists of 9.41% of moisture content, 9.14% of crude protein, 1.12% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the perilla content increased. The farinograph measurement result of the bread made with perilla seed powder showed that consistency, water absorption and tolerance index have increased as the perilla content increased. The amylograph measurement result of the bread made with perilla seed powder showed that T, P, H, F, P-H and F-H have decreased as the perilla content increased. Baking loss and specific loaf volume have decreased as the perilla content increased. The chromatic 'L' and 'b' values were reduced as more perilla was added to more pan bread, while the chromatic 'a' value increased. The texture measurement result showed that the hardness of bread have increased as the ingredient contents increased. Their cohesiveness, spinginess, and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high preference for the bread made with 15% perilla seed powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.533-538
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• 2012

The retrogradation properties of a Korean rice cake ($Karedduk$) added with oligosaccharides after 0~30 hr of storage at $5^{\circ}C$ were examined by texture profile analysis and the Avrami equation using textural characteristics. Oligosaccharides, such as galactooligosaccharide (50%) and maltooligosaccharide, were added to dry rice flour at levels of 10%. In the amylogram, the breakdown (P-H) and consistency (C-H) of the Korean rice cake (Karedduk) added with oligosaccharides were lower than those of the control. Texture profile analysis using a Texture Analyzer revealed that the hardness of the Korean rice cake ($Karedduk$) added with oligosaccharides was lower than the control. The Avrami exponent ($n$) for the control, galactooligosaccharide (50%) 10% and maltooligosaccharide 10% addition was 2.415, 2.771 and 2.683, respectively. The time constant (1/$k$) for galactooligosaccharide (50%) 10% or maltooligosaccharide 10% addition was higher than the control. Overall, adding galactooligosaccharide (50%) 10% or maltooligosaccharide 10% to a Korean rice cake ($Karedduk$) is effective in retarding retrogradation.

• Food Science and Preservation
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• v.18 no.4
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• pp.517-526
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• 2011

The physical properties of dough with different levels (2, 4, 6, and 8%) of bamboo leaf powder were inverstigated. The bamboo leaf powder had a moisture content of 5.15%, a crude protein content of 10.48%, a crude fat content of 5.21%, a crude fiber content of 22.74%, and a crude ash content of 17.63%. The following parameters showed significant differences with the increase in the amount of bamboo leaf powder added. The gelatinization degree measured by a rapid visco-analyzer increased with the increase in the powder amount added. In the values of the farinogram parameter for dough consistency, the elasticity of the dough increased with the increase in the powder amount added. The alveogram values showed a similar tendency as those of the farinogram in terms of elasticity, absorption rate, absorption time and stability. In the rheofermentometer analysis, the volume decreased with the increase in the powder amount added, but no significant difference was found at up to 4% powder amount addition, suggesting that the about 2% and up to 4% powder amount addition is moderate.

• Archives of design research
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• v.18 no.3 s.61
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• pp.15-24
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• 2005

There is a large waste of time, money, and production through the infelicitous product design process in small and medium enterprises. They don't possess enough career-manpower with respect to design. Especially, the objective and scientific approach process isn't presented very well on the 'establishment concept' of the embodiment phase or 'Sketch and Rendering' of the development phase which are the most important design processes. So, this research is applied to the conception of the AHP method. It uses the basic concept of relativity to decrease risk from the calculational quantity data, and supplement the decision making phase. Generally, human beings can conclude by relative judgement which is more influenceable than absolute judgement. So we must use the relative comparison concept rather than the comparison of two items with variable sketches based on characteristics of human beings. Thus, efficiency judgement is dependent on design sketch comparisons which help the consistency progress of variable alternative plans. We can decrease risk when we chose the final design and increase efficiency of the design decision making. That is now a perfect selection of each alternative's ranking and sensitive design result but this research will provide consistency criterion on filtering and lead to variable design alternatives. The significance of this research is the efficiency method that overcomes differences of character and sensitivity on many phases of the process. Finally, this research proposes a new ideal process that where applied improves quality and evidence of propriety through comparison to existing methods result in method application research for improvement quality.

• Journal of The Korean Society of Grassland and Forage Science
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• v.31 no.3
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• pp.285-294
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• 2011

This study was carried out in the Chungnam National University grassland experimental field from October, 2007 to December, 2009 in order to find out the growth characteristics of the wildflowers, the seasonal anthesis distribution of the wildflowers, and the botanical composition of the wildflowers which were altogether composed of 70% sheep fescue and 30% wildflowers. The experimental species contained 34 species in total to which sheep fescue (fundamental turfgrass), 4 native wildflowers, and 29 introduced wildflowers belonged. At the time of the anthesis of the wildflowers, the average length was 29.9 cm one year later and 38.4 cm two years later. They bloomed out into nine colors, but into one or three colors during August, September, and October. The blooming season leant toward May and June and from August there was lots of difficulty in the wildflower blooming and the maintenance of their consistency. Especially, at the age of two (2009) the color, seasonal distribution, and consistency emerged as problems owing to the reduction of annual wildflowers after winterization. The annual ration of wildflowers, sheep fescue, and weeds came to 25%, 61%, and 14% each one year later (2008) and 22%, 65%, and 13% each two years later (2009). Based on this result, cultivating wildflower grassland in the ratio of 70% (sheep fescue) to 30% (wildflowers) is the proper method not only for maintaining green space by sheep fescue, but also for commanding a fine view of wild flowers.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.589-595
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• 2001

Effect of anti-microbial agents, such as alcohol, garlic, chitosan, K-sorbate, or mustard, or pasteurization on the quality of traditional kochujang was investigated during storage at $30^{\circ}C$ for 24 weeks. Water activities of kochujang decreased after 12 weeks of storage. Consistency increased during storage and highest consistency of kochujang was obtained by the addition of mustard or garlic. Hunter a- and b-values decreased linearly as storage time passed. The degree of increase in total color difference$({\Delta}E)$ of alcohol added group was the highest among the tested anti-microbial agents. Gas was rapidly produced in the control and chitosan added group of kochujang. Capsanthin content decreased more rapidly in the group of alcohol, garlic or mustard added kochujang than the other group. Viable cell counts of yeast and aerobic bacteria in kochujang increased up to 12 weeks of storage, and then decreased slowly. The number of yeast was low in K-sorbate or alcohol added group. Activity of ${\alpha}-amylase$ decreased during storage, but that of ${\beta}-amylase$ increased in alcohol, garlic, K-sorbate added or pasteurized kochujang. Protease activities did not show any remarkable differences in the groups of tested during storage.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.40 no.4
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• pp.275-292
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• 2022

In order to detect climate changes using satellite imagery, the GCOS (Global Climate Observing System) defines requirements such as spatio-temporal resolution, stability by the time change, and uncertainty. Due to limitation of GK-2A sensor performance, the level-2 products can not satisfy the requirement, especially for spatial resolution. In this paper, we found the optimal pan-sharpening algorithm for GK-2A products. The six pan-sharpening methods included in CS (Component Substitution), MRA (Multi-Resolution Analysis), VO (Variational Optimization), and DL (Deep Learning) were used. In the case of DL, the synthesis property based method was used to generate training dataset. The process of synthesis property is that pan-sharpening model is applied with Pan (Panchromatic) and MS (Multispectral) images with reduced spatial resolution, and fused image is compared with the original MS image. In the synthesis property based method, fused image with desire level for user can be produced only when the geometric characteristics between the PAN with reduced spatial resolution and MS image are similar. However, since the dissimilarity exists, RD (Random Down-sampling) was additionally used as a way to minimize it. Among the pan-sharpening methods, PSGAN was applied with RD (PSGAN_RD). The fused images are qualitatively and quantitatively validated with consistency property and the synthesis property. As validation result, the GSA algorithm performs well in the evaluation index representing spatial characteristics. In the case of spectral characteristics, the PSGAN_RD has the best accuracy with the original MS image. Therefore, in consideration of spatial and spectral characteristics of fused image, we found that PSGAN_RD is suitable for GK-2A products.