• Journal of Korean Society of Forest Science
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• v.85 no.3
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• pp.443-452
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• 1996

A study has been made to estimate biomass and NPP based on equation form of $Wt=aD^bH^c$ for Quercus variabilis and Quercus mongolica natural stands(Mean age; 67, 62yrs old) in Chungju. Equation form of $Wt=aD^bH^c$ was more adequate than $Wt=a(D^2H)^b$ and $Wt=aD^b$ for the estimation of the biomass and NPP. Individual biomass was compared using a paired t-test by tree component which showed no significant differences. Total aboveground biomass of Quercus mongolica was 130.6 t/ha and that of Quercus variabilis was 137.4 t/ha. Biomass of Q. mongolica was composed of foliage 5.1 t/ha(3.9%), dead branch 3.5 t/ha(2.7%), live branch 29.7 t/ha(23.0%), bolebark 16.2 t/ha(12.5%), and bolewood 74.9 t/ha(58.0%), and that of Q. variabilis was composed of foliage 3.8 t/ha(2.9%), dead branch 2.9 t/ha(2.2%), live branch 24.3 t/ha(18.4%), bolebark 20.4 t/ha(15.5%), and bolewood 80.4 t/ha(61.0%). Net primary production was 10.0 t/ha/yr in the Q. mongolica stand and 8.6 t/ha/yr in the Q. variabilis stand, respectively. Net primary production of Quercus forest in Chungju was very close to the mean NPP of the broadleaved forest of temperate zone.

• Journal of The Korean Society of Grassland and Forage Science
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• v.30 no.1
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• pp.35-42
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• 2010

The study was conducted to investigate the effect of dietary energy and protein levels on milk production in Saanen (Capra hircus) dairy goats fed the diets with the different ratio of forage and concentrate. Four lactating goats in mid lactation ($57.5{\pm}10.8\;kg$ BW) were used in a $4{\times}4$ Latin square with 21-d periods. Animals were randomly allocated to one of the four groups; 10.59 MJ ME/kg and 11.90% CP (TJ), 10.14 MJ ME/kg and 12.73% CP (T2), 9.45 MJ ME/kg and 15.19% CP (T3), 8.75 MJ ME/kg and 16.60% CP DM (T4). Also ratio of forage to concentrate was 49: 51 (Tl), 59: 41 (T2), 74: 26 (T3) and 90: 10 (T4). Intakes of forage and concentrate were linearly increased (p<0.05) with their increasing energy levels in the diets. No significant differences were found in total dry matter intake and body weight between treatments. Milk yield in T3 was the highest among treatments (p<0.05). Relative to other treatments, T4 significantly (p

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.477-486
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• 2013

This study was carried out to investigate the effect of lotus leaf extract on the physicochemical characteristics of ground pork stored at $4^{\circ}C$ for 10 days. Four types of ground pork were evaluated: ice water added (T0), 3% lotus leaf extract added (T1), 7% lotus leaf extract added (T2), and 10% lotus leaf extract added (T3). The pH was increased during storage, but decreased after 10 days of storage (p<0.05). The TBARS increased with a longer storage period (p<0.05), and those of T0, T1, T2 and T3 were 0.777, 0.244, 0.185, 0.182 mg MA/kg, respectively, after 10 days of storage. The VBN content of T0 and T1 increased with a longer storage period (p<0.05), but those of T2 and T3 were not significantly changed. In the case of surface color, the $L^*$ increased with a longer storage period, and that of T0 was the highest (p<0.05). The $a^*$ decreased with a longer storage period, and the $b^*$ was the highest after 1 day of storage (p<0.05). In the case of internal color, $L^*$ was not significantly changed, and $a^*$ was decreased with a longer storage period (p<0.05). The $b^*$ increased with a longer storage period (p<0.05). Water holding capacity increased with a longer storage period, and those of T2 and T3 were the highest (p<0.05). Cooking loss decreased with a longer storage period, and those of T0 and T1 were higher than those of T2 and T3 (p<0.05). Hardness and chewiness were not significantly different with a longer storage period, or among any samples.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.187-191
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• 1970

This experiment was carried out to isolate osmophilic yeasts for higher concentration of NaCl than 20 per cent may affect greatly the fermentation of soy sauce. 6 strains of yeasts were selected from the soy sauce mashes at the fermentating periods and identified observing their morphological characteristics. Their salt-resistance and effects upon the flavor of soy sauce were examined. The results obtained were as follows: (1) The strain $T_3,T_5,$ and $T_{11},\;T_8,\;T_9,\;and\; T_{10},$ selected were identified Saccharomyces cerevisiae group II, Debaryomyces nicotianae, Saccharomyces chevalieri, Saccharomyces rouxii and Saccharomyces rosei, respectively. (2) They were more salt-resistant on the liquid media than on the solid media in the case of cultures on the media containing more than 26 per cent of NaCl. (3) They were grown on the media containing 5-23 per cent of NaCl better than containing none of NaCl. (4) The strain $T_3,\;T_8,\;T_9,\;and\; T_{10}$ were grown on the media containing up to 28 per cent of NaCl, and $T_5\;and\;T_{11}$ up to 32 per cent of NaCl is the case of liquid cultures. (5) Among them, the strain $T_9$ showed the best alcohol fermentation ability and the best fermentative flavor, and $T_5\;and\;T_{11}$ formed moldy smell and pellicle.

• Journal of Korea Society of Digital Industry and Information Management
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• v.15 no.1
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• pp.1-7
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• 2019

The objective of this study is to examine the trends in big data. Research abstracts were extracted from 4,019 articles, published between 1995 and 2018, on Web of Science and were analyzed using topic modeling and time series analysis. The 20 single-term topics that appeared most frequently were as follows: model, technology, algorithm, problem, performance, network, framework, analytics, management, process, value, user, knowledge, dataset, resource, service, cloud, storage, business, and health. The 20 multi-term topics were as follows: sense technology architecture (T10), decision system (T18), classification algorithm (T03), data analytics (T17), system performance (T09), data science (T06), distribution method (T20), service dataset (T19), network communication (T05), customer & business (T16), cloud computing (T02), health care (T14), smart city (T11), patient & disease (T04), privacy & security (T08), research design (T01), social media (T12), student & education (T13), energy consumption (T07), supply chain management (T15). The time series data indicated that the 40 single-term topics and multi-term topics were hot topics. This study provides suggestions for future research.

• Journal of Species Research
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• v.6 no.2
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• pp.91-100
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• 2017

Five bacterial strains, ES10-3-3-1, KKM10-2-2-1, Ant11, JM10-4-1-3, and KMS4-11 assigned to the genus Deinococcus were isolated from soil samples collected from Namyangju-si in Gyeonggi-do, Gangnam-gu and Dongdaemun-gu in Seoul, Korea. In addition, four bacterial strains, KKM10-2-7-2, JM10-2-5, JM10-2-6-2, and KKM10-2-3 assigned to the genus Hymenobacter were isolated from soil samples collected from Gangnam-gu and Dongdaemun-gu in Seoul, in South Korea. The five Deinococcus species were Gram-stain positive, pink-pigmented, and short-rod or coccus shaped. The four Hymenobacter species were Gram-stain negative, red-pigmented, and short-rod shaped. Phylogenetic analysis based on 16S rRNA gene sequences revealed that strains ES10-3-3-1, KKM10-2-2-1, Ant11, JM10-4-1-3, and KMS4-11 were most closely related to Deinococcus citri $NCCP-154^T$ (with 99.8% similarity), Deinococcus grandis DSM $12784^T$ (99.0%), Deinococcus marmoris DSM $12784^T$ (98.8%), Deinococcus claudionis $PO-04-19-125^T$ (98.7%), and Deinococcus radioresistens $8A^T$ (99.8%), respectively. KKM10-2-7-2, JM10-2-5, JM10-2-6-2, and KKM10-2-3 were most closely related to Hymenobacter algoricola $VUG-A23a^T$ (99.1% similarity), Hymenobacter elongatus $VUG-A112^T$ (99.1% similarity), Hymenobacter gelipurpurascens $Txg1^T$ (99.1% similarity), and Hymenobacter psychrotolerans $Tibet-IIU11^T$ (99.3% similarity), respectively. These nine species have never been reported in Korea; thus, five Deinococcus species are reported in the family Deinococcaceae, order Deinococcales, class Deinococci, phylum Deinococcus-Thermus and four Hymenobacter species are reported in the family Cytophagaceae, order Cytophagales, class Cytophagia, phylum Bacteroidetes.

• The Journal of the Korea institute of electronic communication sciences
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• v.10 no.9
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• pp.1065-1070
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• 2015

The era of IoT in which all objects are intelligent and are connected to the Internet has been started. In order to establish and activate an IoT eco system, open services platform is very important. In this paper, we developed a gateway that utilize the Raspberry Pi which is open source hardware for IoT open service platform. The gateway supports a variety of wireless interface and equipped with MQTT, a standard messaging protocol for IoT. To confirm main function of developed gateway, we built a IoT test bed and verified normal operation of our gateway.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.6
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• pp.571-578
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• 2014

The garlic cultivation area is moved by change of grown environment due to global warming. It is important to predict changes in cultivation area, quantity and quality of each crop. This study was carried out to estimate the yield and response of garlic growth by the rapid temperature changes in the greenhouse with thermostat control system. Seedlings of Namdo garlic were planted on September 27, 2012 and harvested on May 30, 2013. The used treatments for a rapid temperature change in March-April-May were T0 (control): $6.0-10.4-17.2^{\circ}C$, T1: $6.0-5.4(-5)-17.2^{\circ}C$, T2: $6.0-10.4-22.2(+5)^{\circ}C$ and T3: $6.0-5.4(-5)-22.2(+5)^{\circ}C$. Total dried weight per plant of garlic significantly increased by 5.0% for T2, but T1 and T3 decreased by 12.5 and 4.6%, respectively, compared to T0. Total yields of bulb within the temperature change as T2 and T0 increased significantly (p<0.05), as compared to T1. Decreasing temperature significantly (p<0.05) reduced plant height, SPAD reading, crude protein and fiber contents etc., as compared to T0 and T2. ABA contents gradually increased with time but IAA content rapidly decreased. Conclusively, growth and yield of garlic were more affected by decreased temperature than increased temperature at bulb development stage.

• Asian Journal of Innovation and Policy
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• v.10 no.3
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• pp.355-379
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• 2021

This study examined the evolution of S&T Basic Acts in Korea from the Science and Technology Promotion Act (1967) through the Special Act on STI (1997) to the Framework Act on Science and Technology (2001) in the following aspects: 1) comprehensive plans, 2) coordination mechanisms for S&T policies, 3) enforcement of R&D programs and performance diffusion, 4) promotion of human resources, 5) and S&T investment and budgeting. Before the Framework Act on S&T was enacted in 2001, critical issues were found in establishing S&T master plans, promotion of R&D programs, comprehensive coordination mechanisms, and R&D budgeting. The three Basic Acts have expanded the scope of regulation over time to cover the entire cycle of the S&T process. They concern a wide range of issues, including creating a basis for scientific and technological development, S&T promotion, disseminating and commercializing research outcomes, and preventing adverse effects from science and technology. The content of the Basic Acts has evolved in response to changes in the political, economic, and social environment of Korean industry during the past five decades.

• Korean Journal of Microbiology
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• v.9 no.3
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• pp.103-120
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• 1971

We have been studied on brewing sweet starch. We obtained the results as follows ; 1) 5 strains, T-T-2, T-T-4, T-K-2, T-T-18, T-T-1, were the most available in view of fermentative power by capacity of $CO_2$. 2) 5 strains, T-T-4, T-T-2, T-T-1, T-T-3, T-K-2, produced capacity of alcohol more than 5.78%. 3) 6 strains, T-T-2, T-K-2, T-T-4, T-S-2, T-I-3, T-I-1, are available not only taste and flavour, but productive power of alcohol in sweet potato starch. 4) The form of 6 strains are long oval and round and most of them are similar to the other yeast in size. 5) In giant colony the color was cream color and cream buff, and T-K-2 was formed by $15{\times}12mm$ on diameter and by 3.5mm on high. 6) Optimum temperature of most of all strains is 25~ $300^{\circ}C$but T-K-4 is 28-30.deg.C. 7) Optimum pH is 3.4-4.6. 8) T-S-2 was died off at 65.deg.C, the other strains died $60^{\circ}C$. 9( Making Bun-kok with non-heated wheat bran .alpha.-amylase was more increased by 4.5-13.5 mg of glucose in reaction solution and .betha.-amylase more 1.6-3.4ml of N/10-$KMnO_4$ Solution than Bun-kok with heated wheat bran. 10) It seems that mycellium grows better than original in substance containing 0.4 ~ 1.2% of HCl. 11) Making Bun-kok to add 0.8% HCl, .alpha.-amylase was increased 9.93-20.7mg of glucose and .betha.-amylase ws increased 2.6~4.3ml of N/10-$KMnO_4$ solution to reaction solution. 12) 1.2%-HCl, or higher concentration, acts as inhibitor, in the meanwhile the concentration between 0.4~0.8% of HCl acts as activator. 13) We must make Bun-kok for 42 hours, at 28~$30^{\circ}C$) After we made Bun-kok using S-O-II and R-J-I one by one, Bun-kok which mix each other in equal quantity is increased more than original on enzyme acrivity. 15) Oxidation is the best way of refining sweet potato starch in N/10-phosphate buffer solution (pH 7.5). 16) When we prepared sweet potato starch, first pH was 3.0.