• The Journal of the Petrological Society of Korea
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• v.23 no.3
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• pp.279-292
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• 2014

Nd isotopic compositions analyzed from the Phanerozoic granitoids of Korea are integrated and discussed. Variations in Nd isotopic compositions can be explained either by temporal trend or by regional differences. Among the three active periods, first two periods during the Permian-Triassic and Jurassic seem to show variations from rather high ${\varepsilon}_{Nd}(t)$ values at the beginning to lower ${\varepsilon}_{Nd}(t)$ values during the later stages. Such trends probably reflect melting of the subducting oceanic crust and producing magma with higher proportion of depleted mantle derived materials during the early stage of subduction process, and subsequent magmas with greater proportion of old continental crust with progress of subduction. However, the Cretaceous-Paleogene period of active magmatism displays higher ${\varepsilon}_{Nd}(t)$ values during the advanced stage of the igneous activities, which is opposite to the previous active periods. The other explanation is that such differences in ${\varepsilon}_{Nd}(t)$ reflect regional differences, based on the observations that such high-${\varepsilon}_{Nd}(t)$ granitoids distribute in the northeastern Gyeongbuk Province and Gyeongsang Basin. If this is the case, the regions with highr ${\varepsilon}_{Nd}(t)$ values may have distinct crustal evolution histories, e.g. younger average age. The choice between the two hypothesis could be made through further studies.

• Journal of the Korean Society of Radiology
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• v.10 no.5
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• pp.367-373
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• 2016

This study conducted an analysis to compare the differences in the properties of the magnetic field and the generation of artifacts because of the difference in the magnetic field between 1.5 T equipment and 3.0 T equipment, centering around four types of pulse sequences, mainly applied to the abdominal Magnetic Resonance Imaging (MRI). With data on 500 persons transmitted to the PACS, this study analyzed the SNR value, quantitatively and carried out a qualitative evaluation, dividing MSA, CSA, and DA into three steps. As a result of the quantitative evaluation, the SNR value was significantly higher in the 1.5 T equipment; however, there was a factor deteriorating the image quality, too, as artifacts were generated in the images. The 1.5 T equipment generated fewer artifacts than the 3.0 T equipment did, so it could compensate the image quality for 3.0 T. In conclusion, based on these findings, this study could understand the differences in the properties of the magnetic field and the generation of artifacts occurring because of the difference in the magnetic field and could provide a measure for them. This study would be guidelines for MRI users who directly examine the patients in abdominal MRI using the two types of equipment in the clinical setting in the future.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.224-230
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• 2009

This study was to investigated the effects of adding of medicinal herbal (cinnamon, licorice and Bokbunja) to ground beef during storage by examining surface color, water holding capacity, cooking loss, increased rate of thickness, decreased rate of diameter, pH, VBN (volatile basic nitrogen) content and TBARS (2-thiobarbituric acid reactive substances) values of the beef under cold ($4{\pm}1$) storage conditions for 9 days. Four types of ground beef were prepared by adding the follow: 10% water (control), 10% cinnamon extracts (T-1), 10% licorice extracts (T-2), and 10% Bokbunja extracts (T-3). The $L^*$ (Lightness) and $a^*$ (Redness) values of the beef significantly decreased (p<0.05) whereas no significant changes were shown in the $b^*$ (Yellowness) value during storage, and which were not influenced by the additions of herbal extracts. Water holding capacity was significantly increased during cold storage (p<0.05), and was not influenced by the addition of the extracts. The cooking loss of the control, T-2 and T-3 were significantly decreased during cold storage (p<0.05), and T-1 had no significant changes in cooking loss. There were no significant changes in the thickness and diameter during cold storage, and which were not influenced by the addition of the extracts. The pH of the control decreased until 6 days of storage, but increased at 9 days, and the pH levels of T-1, T-2 and T-3 decreased during cold storage. VBN content was increased during cold storage and the VBN contents of the samples containing herbal extracts were lower than that of the control. In addition, the TBARS values of the ground beef containing the extracts were lower than that of the control.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.18 no.5
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• pp.31-37
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• 2018

When an IoT system is constructed, a dashboard is also developed to monitor the values of sensors in the IoT System. Much time and money, however, are spent in developing the dashboard software. This paper presents design and implementation details of a dashboard maker called as YellowPeach, which helps to create a dashboard easily and fast without programming. Using YellowPeach, the user can author a dashboard by putting predefined charts to display values of sensors in it, and store the dashboard as a JSON file. Also an web application has been developed to run the dashboard on the web browser. The dashboard viewer web application connects on MQTT-based IoT system, receives values from the sensors, and displays the values on charts in real-time.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.125-134
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• 2011

This study was carried out to investigate the effects of Opuntia ficus-indica var. saboten (OFIS) powder addition replacing nitrite on quality characteristics of sausages stored at $4^{\circ}C$ during 15 days. All samples were divided into six different treatments as follow: C (non-sodium nitrite and -O. ficus-indica var. saboten powder), T1 (0.014% sodium nitrite), T2 (0.014% sodium nitrite + 0.5% O. ficus-indica var. saboten powder), T3 (0.014% sodium nitrite + 1.0% Opuntia ficus-indica var. saboten powder), T4 (0.5% O. ficus-indica var. saboten powder) and T5 (1.0% O. ficus-indica var. saboten powder), respectively. The lightness (CIE $L^*$) of negative control (C) was higher than other treatments (p<0.05), and the redness (CIE $a^*$) of T5 treatment showed an intermediate value between T1 and T3 treatment. Yellowness (CIE $b^*$), water holding capacity (WHC) and cohesiveness, springiness and chewiness of T5 treatment were higher than other treatments (p<0.05). However moisture content, pH and whiteness of T1 treatment were the highest (p<0.05). No differences in sensory evaluation were observed between T1 and T5 treatment (p>0.05). Therefore, the results indicate that OFIS powder improves color and texture properties of sausage, however, specific study related to self-life due to the addition of OFIS powder to sausages may be conducted.

• Proceedings of the Korea Electromagnetic Engineering Society Conference
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• 2000.11a
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• pp.264-267
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• 2000

본 논문에서는 이동국의 안테나로부터 방사되는 전파의 일부가 인체에 흡수되므로써 기지국에서 수신되는 E$_{b}$ N$_{t}$의 감소에 대해 조사하였고, 감소된 E$_{b}$ N$_{t}$를 기준으로 하여 전파의 인체 흡수가 DS/CDMA BPSK 시스템의 성능에 미치는 영향을 분석하였다. 분석 결과, 인체에서의 흡수가 30[%]에서 40[%]로 증가할 때 기지국에서의 E$_{b}$ N$_{t}$, 값이 약 0.5 [dB] 정도 감소함을 알 수 있으며, 40 [%]에서 50[%]로 중가할 때에는 약 0.6 [dB] 정도 감소함을 알 수 있었다. 또한 시뮬레이션을 통해 사용자 수가 15 명일 때 약 2.5 [dB]의 E$_{b}$ N$_{t}$ 값에서 음성 서비스가 가능하다는 것을 알 수 있었다. 그리고 이러한 E$_{b}$ N$_{t}$ 값을 만족시키려면, 흡수율이 10 [%] 증가 할 때마다 안테나 방사 전력을 약 20 [mW] 이상 증가시켜야 한다는 것도 알아내었다. 것도 알아내었다.

• Journal of the Korean Society of Radiology
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• v.13 no.5
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• pp.721-728
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• 2019

The purpose of this study was to evaluate the relationship between bone mineral density (BMD) and body composition (BC) or backmuscle strength (BS). Sixty-one participants were measured by BMD using ultrasound bone densitometry and Inbody for BC (i.e., SLM=Soft lean mass, SMM=Skeletal muscle mass, FS=Fitness score. et al.), BS after self-questionnaire for life cycle. This study was performed after approving Institutional Review Board and obtaining the informed concent from all participants. Participants was divided into two group by BMD T-score; $T-score{\geq}-1.0$, T-score<-1.0. Statistical analysis was performed by using SPSS ver. 22.0(USA), Spearma test for correlation between BMD and BC or BS. BMD or SLM, BS was increased with increasing physical activity or body mass index. SMM or SMM, FS of BMD $T-score{\geq}-1.0$ group was higher than that of T-score <-1.0 group as well as BS(p>0.05). BMD T-score was correlated positively with SLM(r= 0.424) or SMM(r= 0.431) in men, as well as in women(p<0.05). BS was correlated positively with SLM or SMM, FS. BS was significantly positive correlated with BMD in women group (r= 0.591, p= 0.001), but not in men group. We concluded that BMD is the relationship with SLM or SMM, as well as BS in women.

• Food Science and Preservation
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• v.23 no.6
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• pp.848-858
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• 2016

This study was conducted to determine the $F_0$-values of a retort machine at different locations and to evaluate the effects of these $F_0$-values on various quality characteristics of retorted Samgyetang samples. Samples were divided into three groups based on $F_0$-values-T1, 10~20; T2, 20~30; T3, >30. Mineral content in Samgyetang broth and breast meat mostly increased with increasing $F_0$-values. In general, the free amino acid values, hardness, and springiness, except for bone springiness, of Samgyetang decreased significantly at higher $F_0$-values. Protein content of meat and broth of the treated samples were significantly lower than that of the control. An increase in the digestion rate of meat and porridge, as well as the turbidity of the broth was observed in most of the treated samples with increasing $F_0$-values. With increasing $F_0$-values, the $L^*$ and $b^*$ values of meat and the $b^*$ values of broth tended to increase, while the $a^*$ value of broth increased significantly. Electronic nose analysis revealed different flavor patterns for samples treated at different $F_0$-values. For sensory traits, samples treated with higher $F_0$-values tended to receive lower evaluations. Particularly, the color and texture of T3 samples were lower than those of T1 and T2 samples. In conclusion, to improve the quality of Samgyetang, the efficiency and optimization of retort machines as well as the standardization of sterilization techniques are needed.

• Journal of Korean Society of Water and Wastewater
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• v.22 no.1
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• pp.105-112
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• 2008

Disinfection is a basic and effective microorganism inactivation method and historically contributed a decrease in waterborne diseases. To guarantee the disinfection ability, improving T in CT value is important. Many indexes are used to estimate the hydraulic efficiency, however, these are black-box analysis. Therefore it is need to develope new estimation method. In this study, internal short-circuiting estimation method (ISEM) is developed using CFD and we inquire into the factor which causes increase of $T_{10}/T$ value as LW ratio increases. And the effect of shape on the relation of LW ratio and $T_{10}/T$ is analyzed. As LW ratio increases, internal short-circuiting index (ISI) of influent and effluent zone is rapidly reduced and recirculation and dead zone are reduced in channel zone. Therefore, as the $T_{10}/T$ value converges maximum value, ISI curve is changed from "V" shape to "U" shape and hydraulic efficiency is improved especially in downstream portion of clearwell. The less the shape ratio(width/length of clearwell) is the less the $T_{10}/T$ value is at a same LW ratio because the portion of turning zone increases as shape ration decreases, therefore more boundary separation is generated.

• 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.