건축재료의 시각적 질감 속성에 관한 인지 특성 연구

창쩌위안,한정원 대한건축학회 2023 대한건축학회논문집 Vol.39 No.8

This study aims to discern the distinctive attributes of visual texture in architectural materials, and subsequently analyze the cognitive trendsin visual perception, distinguished by the target audience. Three distinct categories of texture attributes were extracted from various buildingmaterials, followed by a cognitive experiment involving 120 participants, accounting for both their academic majors and genders. The resultsindicated the vein image, referred to as I-V, a cognitive inclination emerged towards eliciting sensations of lightness, flexibility, naturalness,stability, universality, and comfort. Conversely, the grain image, referred to as I-G, exhibited a visual effect imbued with three-dimensionalityand an uneven surface, conveyed through the texture of the grains. When examining the vertical and horizontal pattern, referred to as I-P1,participants perceived a sense of stability and orderliness, while the diagonal pattern, referred to as I-P2, was characterized by a dynamic andfree-flowing essence. In terms of the cognitive attributes pertinent to distinct subject groups, a notable difference in cognitive perception wasdetected predominantly in the I-V category, more prominently attributed to variations in design majors rather than gender differences. Thisdistinction was particularly pronounced in the context of physical properties. For the I-G category, discernible cognitive biases were noticeableprimarily within the male design-major cohort, with minimal variations observed in other groups. Similarly, cognitive biases were evident inthe male design-major subset for I-P1, primarily within the realm of physical characteristics. In contrast, for I-P2, significant differences incognitive attributes arose based on design-major status, where cognitive variations of physical properties exceeded those related to materialexpressive properties. 본 연구는 공간의 디자인에서 재료의 시지각적 역할을 파악하는 것을 목적으로 진행되었으며, 이를 위해 건축재료 자체의 시각적 질감 속성이 어떠한 특성으로 인지되는지를 분석하고, 디자인 전공 및 성별로 구분된 대상자 집단에 따라 시각적 인지 경향이 어떻게 차별화되는지를 분석하였다. 건축재료는 공간 구축 및 표현 요소로서 인간이 공간을 이해하고 지각하는 과정에서 주요한 시각적 참고 요소이기도 하다. 재료에 의하여 공간 내 환경이 형성될 수 있으며, 공간 환경에서 인간의 지각 및 인지 과정에 무의식적인 영향을 야기시킬 수 있었다. 따라서 재료가 나타내는 시지각 특성은 주로 재료 질감의 시각적 표현 속성을 인지하는 과정이며, 이에 따라 다른 종류의 재료 질감에 의한 인식 및 인지 경향에 차이가 나타나는 것을 파악할 수 있었다. 본 연구의 결과는 공간의 디자인에서 재료의 시지각적 역할에 관한 정보를 제공하고 재료의 물질성 적용과 이를 활용한 계획방법을 모색하는데 도움이 되는 자료가 될 것이라고 판단된다.

Survey on the Change of Physical Properties of Upland Soil in Chungnam Province

Jang-Yong Choi(최장용),Dong-Chan Kim(김동찬),Yeo-Uk Yun(윤여욱),So-Hye Choi(최소혜),Jin-Il Lee(이진일),Jeong-Woo Son(손정우) 한국토양비료학회 2021 한국토양비료학회 학술발표회 초록집 Vol.2021 No.11

The growth and yield of crops are directly affected by soil physical properties. In most of the arable lands, the soil physical properties are expected to change with climate changes and the use of large agricultural machinery, and it should be surveyed on the arable land characteristics and the scientific management for the sustainable agriculture. In order to survey the physical properties of upland soil in Chungnam region, the soil samples for this study were collected from 45 places as points that represent the distribution rate of upland field, and investigated the agricultural condition as the kind of crops, structural condition and land-use pattern and examined the soil physical properties as soil texture, three phases of soil, and bulk density and the soil chemical properties as pH, EC and OM. Soil texture of the surveyed upland soils were mostly sandy loam and loam. The rate of cultivated crops were ordered as garlic(12plots), perilla(6), pepper(6), and were cultivated maize, sweet potato, potato, and peanut etc. The depth of A horizon was 21.1㎝ and the results of bulk density were top soil 1.33 Mg m<SUP>-3</SUP> and subsoil 1.57. The rates of three phases of the top soil were composed of solid 50.2%, liquid 25.6, and air 24.2, however the subsoil were composed of solid 59.3%, liquid 30.9, and air 9.9. The distribution rates of the particle size in top soil samples were sand 47.2%, silt 37.7, and clay 15.1, however the subsoil samples were distributed with sand 44.9%, silt 36.0, and clay 19.1. It is necessary to improve long-term soil physical properties with methods such as application of organic matter and deep tillage since the physical properties of bulk density and solid phase ratio have deteriorated compared with the data surveyed 4years ago.

직물 색채와 역학적 성질이 시질감에 미치는 영향 - 디지털 프린팅을 중심으로 -

이안례,이은주,Lee, An Rye,Yi, Eunjou The Korean Fiber Society 2015 한국섬유공학회지 Vol.52 No.1

The objective of this study was to investigate whether color variables, such as CIE values and hue/tone categories, and mechanical properties influence the visual texture of fabric, and to establish prediction models for the visual texture based on both mechanical properties and color variables. A digital textile printing system was used to color six different silk and cotton fabrics. The chromatic shade value for each color was identified using a $3{\times}3$ matrix of hue (red, yellow, and green) or tone (pale, vivid, and grayish), with gray as the neutral value. Mechanical properties of the fabric samples were measured using a Kawabata Evaluation System. Subjective perception of visual texture by human evaluators was obtained using modified magnitude estimation. The mechanical properties of the fabric samples were found to be the primary influence on variations in sensory descriptors of the visual texture. Furthermore, results showed that, while the visual texture was strongly dependent on the tones, chromatic shade, and gray, it was hardly affected by hue. Finally, these results were used to develop prediction models for visual texture based on both mechanical properties and color variables.

한국 남동해역 사질퇴적물의 물리적 성질

김길영,김대철,박수철,유동근,최진혁,김정창,KIM Gil-Young,KIM Dae-Choul,PARK Soo-Chul,YOO Dong-Geun,CHOI Jin-Hyuk,KIM Jeong-Chang 한국수산과학회 1996 한국수산과학회지 Vol.29 No.5

한국 남동해역의 사질퇴적물의 물리적 성질 분포는 수심과 해류의 영향이 큰 것으로 나타났다. 수심 80m를 전후하여 잔류퇴적물인 muddy sand가 분포하고 모래함량은 $60\%$ 이상이며 수직적인 조직 및 물성변화는 별로 크지 않다. 표층퇴적물의 수평분포의 경우 평균입도는 한반도 동남해역과 대마도 중간선에서 가장 조립질로 나타나며 이와 완전히 일치하지는 않지만 전밀도의 경우도 중앙부가 높게 ($1.80g/cm^3$ 이상) 분포한다. 공극율과 함수율의 경우는 전밀도의 분포와 반대로 대한해협의 중심부 부근이 낮고 한반도나 대마도 쪽이 높은데 이는 평균입도 분포에서도 볼 수 있듯이 세립질 퇴적물 성분의 증가와 연관되어 있다. 또한 대마해류의 주 통로를 중심으로 북서-남동 방향으로 증가하는 양상이 뚜렷하게 관찰된다. Physical properties and textural parameters of thirty-five piston tore samples recovered from the southeastern coast of Korea (Korea Strait), were investigated using the autopycnometer. The physical properties (porosity, water content, wet bulk density, dry bulk density, gram density, and void ratio) were measured at rather uniform intervals along each core. Sediment texture (grain size, sand, silt, and clay contents) was also measured at the same subbottom depth. The measured and calculated results are; mean grain size $0.57\~8.09\phi(average:3.67\phi)$, porosity $26\~81\%\;(average:\;55\%)$, water content $16.7\~61.4\%(average:\;31.6\%)$, wet bulk density $1.37\~2.18g/cm^3\;(average:\;1.85g/cm^3)$, dry bulk density $2.55\~3.11g/cm^3\;(average:\;2.35g/cm^3)$, grain density $2.40\~3.10g/cm^3\;(average:\;2.85g/cm^3)$, and void ratio $0.56\~2.54$ (average: 0.94). The sediment texture generally coincides well with the bathymetry indicating the influence of Pleistocene-Holocene sea level changes. Also the contours of physical properties are closely related to the sediment texture. Fluctuation of physical properties are similar to the textural variation. It seems that sediment texture is a significant factor in determining physical property in this study area.

다수확 품종 쌀을 이용한 스폰지 케익의 제조 시 트랜스글루타미나제 첨가에 의한 물성 향상

하기용,유재수,강현중,김보경,이미자,강동오 한국국제농업개발학회 2012 韓國國際農業開發學會誌 Vol.24 No.4

본 연구에서는 다수확 품종인 벼 품종들의 이화학적인 특성을 조사하여 가공적성이 우수한 품종을 선정하고, TG를 첨가하여 쌀 스폰지케이크를 제조함으로써 로프 볼륨과 조직감 등 품질향상을 위해 실험을 수행하였다. 아밀로오스 함량은 품종간 18.5~20.2% 범위로 유의적인 차이가 없었다. 물결합력은 품종 중 보람찬이 높아 제빵 제조에 적절하였으며 물결합력과 전분손상도는 서로 정의 상관을 나타냈다. 품종들의 호화특성은 트랜스글루타미나제를 첨가하지 않은 쌀가루보다 첨가된쌀가루에서 향상되었다. 쌀 스폰지 케이크의 부피와 견고도는 부의 상관관계를 가졌고, 0.2% TG 첨가 시 밀가루와 유사한 부피를 나타냈다. 스폰지케이크의 경도는 무첨가 보다 TG 첨가 시 변화가 적어 노화가 억제되었고, 0.2% 첨가 시 물성개선에 적절하였다. 관능검사 결과 보람찬 품종이 외형, 조직, 맛과 전체적인 평가에서 우수하였다. This study was carried out to select the rice variety that had excellent processing quality through physicochemical properties and to examine the textural properties of rice sponge cake prepared with different amounts of added transglutaminase(TG). The amylose contents of cultivars were in a range of 18.5~20.2% that did not show significantly differences among the rice cultivars. The water binding capacity of Boramchan was higher than those of the other rice flours, which makes it an appropriate rice flour for bread baking properties. Water binding capacity was positively correlated with the damaged starch content of each rice cultivar. Amylogram properties of cultivars were improved in rice flour with addition of transglutaminase with comparison to those of rice flour without transglutaminase. The volume of rice sponge cake increased as addition level of transglutaminase increased up to 0.6% and decreased thereafter. It was similar to it used with wheat flour when 0.2% transglutaminase was added. The hardness of the sponge cake added with transglutaminase increased more slowly than that of the sponge cake without transglutaminase, 0.2% addition of TG led to the best textural properties. On sensory evaluation, the appearance, taste, texture, overall acceptability of sponge cake made from Boramchan were much better than those of the other cultivars.

Optimizing mechanical and thermal expansion properties of carbon/carbon composites by controlling textures

Wang Tiyuan,Zhang Shouyang,Ren Biyun,Li Kun,Li Wei,Li Hejun 한국물리학회 2020 Current Applied Physics Vol.20 No.10

The present study explored the effect of medium texture (MT) content on flexural properties and thermal expansion coefficients (CTES) of carbon/carbon (C/C) composites with multilayered pyrolytic carbon. The specimen with 39% MT exhibited maximum flexural strength of 221.55 MPa, increasing by 52% compared with pure high texture. While the flexural strength decreased when the MT content exceeded 39%. The excellent strength can be attributed to crack deflection between multilayered texture and the strong interface bonding between fibers and matrix. Moreover, the four specimens expressed a similar trend of CTES in the direction of XY and Z. In the direction of XY, the specimen with 39% MT had the lowest CTES from 800 ◦C to 2100 ◦C. Therefore, the C/C composites with 39% MT have the best mechanical and thermal expansion properties, which means that the properties of C/C composites can be optimized by controlling the texture.

다수확 품종 쌀을 이용한 스폰지 케익의 제조 시 트랜스글루타미나제 첨가에 의한 물성 향상

하기용,유재수,강현중,김보경,이미자,강동오 한국국제농업개발학회 2012 韓國國際農業開發學會誌 Vol.24 No.4

본 연구에서는 다수확 품종인 벼 품종들의 이화학적인 특성을 조사하여 가공적성이 우수한 품종을 선정하고, TG를 첨가하여 쌀 스폰지케이크를 제조함으로써 로프 볼륨과 조직감 등 품질향상을 위해 실험을 수행하였다. 아밀로오스 함량은 품종간 18.5~20.2% 범위로 유의적인 차이가 없었다. 물결합력은 품종 중 보람찬이 높아 제빵 제조에 적절하였으며 물결합력과전분손상도는 서로 정의 상관을 나타냈다. 품종들의 호화특성은 트랜스글루타미나제를 첨가하지 않은 쌀가루보다 첨가된쌀가루에서 향상되었다. 쌀 스폰지 케이크의 부피와 견고도는부의 상관관계를 가졌고, 0.2% TG 첨가 시 밀가루와 유사한부피를 나타냈다. 스폰지케이크의 경도는 무첨가 보다 TG 첨가 시 변화가 적어 노화가 억제되었고, 0.2% 첨가 시 물성개선에 적절하였다. 관능검사 결과 보람찬 품종이 외형, 조직, 맛과 전체적인 평가에서 우수하였다. This study was carried out to select the rice variety that had excellent processing quality through physicochemical properties and to examine the textural properties of rice sponge cake prepared with different amounts of added transglutaminase(TG). The amylose contents of cultivars were in a range of 18.5~20.2% that did not show significantly differences among the rice cultivars. The water binding capacity of Boramchan was higher than those of the other rice flours, which makes it an appropriate rice flour for bread baking properties. Water binding capacity was positively correlated with the damaged starch content of each rice cultivar. Amylogram properties of cultivars were improved in rice flour with addition of transglutaminase with comparison to those of rice flour without transglutaminase. The volume of rice sponge cake increased as addition level of transglutaminase increased up to 0.6% and decreased thereafter. It was similar to it used with wheat flour when 0.2% transglutaminase was added. The hardness of the sponge cake added with transglutaminase increased more slowly than that of the sponge cake without transglutaminase, 0.2% addition of TG led to the best textural properties. On sensory evaluation, the appearance, taste, texture, overall acceptability of sponge cake made from Boramchan were much better than those of the other cultivars.

연구보문 : 자연과학 ; 다수확 품종 쌀을 이용한 스폰지 케익의 제조 시 트랜스글루타미나제 첨가에 의한 물성 향상

하기용,유재수,강현중,김보경,이미자,강동오 韓國國際農業開發學會 2012 韓國國際農業開發學會誌 Vol.24 No.4

This study was carried out to select the rice variety that had excellent processing quality through physicochemical properties and to examine the textural properties of rice sponge cake prepared with different amounts of added transglutaminase(TG). The amylose contents of cultivars were in a range of 18.5~20.2% that did not show significantly differences among the rice cultivars. The water binding capacity of Boramchan was higher than those of the other rice flours, which makes it an appropriate rice flour for bread baking properties. Water binding capacity was positively correlated with the damaged starch content of each rice cultivar. Amylogram properties of cultivars were improved in rice flour with addition of transglutaminase with comparison to those of rice flour without transglutaminase. The volume of rice sponge cake increased as addition level of transglutaminase increased up to 0.6% and decreased thereafter. It was similar to it used with wheat flour when 0.2% transglutaminase was added. The hardness of the sponge cake added with transglutaminase increased more slowly than that of the sponge cake without transglutaminase, 0.2% addition of TG led to the best textural properties. On sensory evaluation, the appearance, taste, texture, overall acceptability of sponge cake made from Boramchan were much better than those of the other cultivars.

벤젠 유기물 도입에 따른 실리카 기반 에어로겔의 소수성 및 기계적 특성 연구

WANG QI,이지훈,Rushikesh P. Dhavale,최하령,김태희,박형호 한국마이크로전자및패키징학회 2020 마이크로전자 및 패키징학회지 Vol.27 No.4

The silica aerogels with benzene-bridged were designed to have uniform network structure, ordered pore structure, improved mechanical properties and excellent textural properties. Adding organic to enhance the mechanical properties of silica aerogels is a common method, but textural properties of aerogels with organic are reduced due to the organic-inorganic phase separation. In this paper, we use a simple and low-cost method to increase mechanical properties while maintaining textural properties of SiO2 aerogels. Two types of benzene-bridged precursors were prepared to study the effect of the number of hydroxyl band on the textural and mechanical properties. The porous silica aerogel was prepared by a simple, cost effective and pollution-free sol-gel method. This method does not require additional silylating reagents. The benzene-bridged silica aerogel samples prepared had excellent textural properties, high specific surface area (1,326 m2/g), porous structure and hydrophobicity (>140°). The mechanical strength of 2T4 is more than 5 times that of pure silica aerogel. 실리카-벤젠 에어로겔은 균일하고 정렬된 네트워크 기공 구조, 개선된 기계적 특성을 갖도록 합성되었다. 실리카 에어로겔의 기계적 특성을 향상시키기 위해 유기물을 첨가하는 것이 일반적인 방법이지만, 기공 특성이 유-무기 상분리 현상으로 인해 감소한다. 본 연구에서는 실리카 기반 에어로겔의 기공 특성을 유지하면서 동시에 기계적 물성을 높이기 위해 간단하고 저렴한 방법을 사용하였다. 기공 및 기계적 특성에 대한 하이드록실 결합수의 영향을 연구하기 위해 두가지 유형의 벤젠 브리지 전구체를 사용하였다. 다공성 실리카 에어로겔은 간단하고 비용-효율적이며 무공해인 졸-겔방법으로 제조되었다. 최종적으로 제조된 실리카-벤젠 에어로겔은 추가적인 silylating reagents없이 우수한 기공 특성, 높은비 표면적(1,326 m2/g), 다공성 구조 및 소수성(>140°)을 가졌다. 일부 샘플(2T4)의 경우 기계적 강도는 순수 실리카 에어로겔의 5 배 이상을 보였다.

Effects of Mungbean Flour Level in Combination with Microbial Transglutaminase on Physicochemical and Textural Properties of Low-salt Pork Model Sausages

이홍철,진구복 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.2

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality char-acteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in exper-iment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05),data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%)of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results,mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.