• Korean Journal of Heritage: History & Science
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• v.44 no.4
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• pp.142-153
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• 2011

'Silla Monument Stone in Jungseong-ri, Pohang' was discovered in Pohang City, Gyeongsangbuk Province of Korea in 2009. The monument stone with irregular shape has dimensions of maximum height of 105cm, width of 47.6~49.6cm, thickness of 13.8~14.7cm and weight of 115kg. The results of monument stone was found to be granitite. Conservation treatment procedure was carried out in the order of production of Weathering map, cleaning of surface pollutants, consolidation using ethyl silicate. Black pollutant(crust) that covered more than 60% of the surface was analyzed first in order to remove the pollutants on the surface of the monumental stone by cleaning of surface pollutants using laser. The purpose on analysis was not only to verify the pollutants on the stone but also to carry out preliminary cleaning by securing rocks with same pollutant as the monumental stone. As the results of analysis using p-XRF(PMI. INNOV-X, USA) on the site, high level of Mn and Fe were detected, and the analysis of small section that had been fallen off with SEM/EDX for the purpose of quantitative analysis also detected high level of Mn. The Similar contaminants on Stone secured in the manner described above were made into 10 samples ($5cm{\times}5cm$) and was subjected to preliminary cleaning by Nd-YAG Laser(Laser&Physics, Korea). The results of surface observation through portable microscope during cleaning revealed that the power of 460mJ, wavelength of 1064nm and irradiation frequency of 1,800~2,300 per $25cm^2$ were most effective. Evaluation on the preservative treatment was made through confirmation of the extent of removal through color-difference meter measurement and component analysis prior to and following removal of the pollutants. As the result of color-difference meter measurement increase in the brightness was evidenced by the increase in the brightness ($L^*$)value from 33 to 49, and it was possible to ascertain the reduction in the pollutants as the content of Mn was reduced by about 80% from $50,000{\pm}5,000ppm$ to $10,000{\pm}2,000pmm$ from the result of component analysis.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.599-604
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• 2017

The purpose of this study was to explore methods for efficient management of the quality and safety of simple processed agricultural products in Busan. We tested 258 samples of simple processed agricultural products for distribution of aerobic bacteria and coliforms, and identified food-borne pathogens. The average aerobic bacterial and coliforms counts were 7.1 and 4.1 log CFU/g in simple processed vegetables, 6.8 and 3.5 log CFU/g in dried vegetables, and 6.2 and 2.9 log CFU/g in simple processed fruits. Additionally Staphylococcus aureus, Salmonella spp., Campylobacter jejuni/coli and Listeria monocytogenes were not detected in any samples. However, Bacillus cereus, Clostridium perfringens and E. coli were detected in 41 samples (16.3%), 2 samples (0.8%), and 4 samples (1.6%), respectively. This analysis revealed that none of C. perfringens and E. coli isolates harbored pathogenic toxic genes. However, all of B. cereus isolates carried at least 1 toxin gene.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.3
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• pp.157-165
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• 1975

This experiment was carried out to evaluate the sanitary quality of commercially frozen sea foods. One hundred and sixteen samples in six different items from several refrigeration plant in Busan city were examined from March to December in 1974. In addition, the changes in bacterial density through the process from thawing, round or semifilleted frozen alaska pollack to the finishing as frozen fillet blocks were observed. To evaluate the sanitary quality, sanitary indicative bacteria such as total coliform, fecal coliform, fecal streptococci and enterococci as well as plate counts were determined. From the results, the median value of fecal coliform MPN was 20 per 100 grams of the samples and that of enterococci was 790. The median value of plate counts was $2.2\times10^4$ per gram. The plate counts were not correlated with the number of sanitary indicative bacteria. The results suggest that enterococci could be used advantageously in preference to coliform organisms as indicative bacteria for the evaluation of sanitary quality of frozen sea foods. The plate counts at $20^{\circ}C$ of the samples were 14 times higher than that at $35^{\circ}C$. Geometric mean of total coliform MPN was 310 and that of enterococci was 143. Bacterial density was reduced by fleering. Morethan 50 percent for total coliform MPN and $35^{\circ}C$ plate counts, and about 35 percent for enterococci MPN and $20^{\circ}C$ plate counts were reduced under the contact freezing unit which was generally operated at $-40^{\circ}C$. About fifty-five percent of the samples were negative in fecal coliform test and 10 percent of those were exceeded $1.0\times10^5$ per gram in $35^{\circ}C$ plate counts.

• Journal of IKEEE
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• v.25 no.3
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• pp.493-500
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• 2021

In this paper, we propose the development of deep learning structure to improve quality of polygonal containers. The deep learning structure consists of a convolution layer, a bottleneck layer, a fully connect layer, and a softmax layer. The convolution layer is a layer that obtains a feature image by performing a convolution 3x3 operation on the input image or the feature image of the previous layer with several feature filters. The bottleneck layer selects only the optimal features among the features on the feature image extracted through the convolution layer, reduces the channel to a convolution 1x1 ReLU, and performs a convolution 3x3 ReLU. The global average pooling operation performed after going through the bottleneck layer reduces the size of the feature image by selecting only the optimal features among the features of the feature image extracted through the convolution layer. The fully connect layer outputs the output data through 6 fully connect layers. The softmax layer multiplies and multiplies the value between the value of the input layer node and the target node to be calculated, and converts it into a value between 0 and 1 through an activation function. After the learning is completed, the recognition process classifies non-circular glass bottles by performing image acquisition using a camera, measuring position detection, and non-circular glass bottle classification using deep learning as in the learning process. In order to evaluate the performance of the deep learning structure to improve quality of polygonal containers, as a result of an experiment at an authorized testing institute, it was calculated to be at the same level as the world's highest level with 99% good/defective discrimination accuracy. Inspection time averaged 1.7 seconds, which was calculated within the operating time standards of production processes using non-circular machine vision systems. Therefore, the effectiveness of the performance of the deep learning structure to improve quality of polygonal containers proposed in this paper was proven.

• Clean Technology
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• v.30 no.2
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• pp.123-133
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• 2024

Zeolite template carbon (ZTC) was synthesized as an adsorbent to remove low-concentration CH₄ from the atmosphere. The synthesis of ZTC was performed using CH₄ and C₂H₂ as carbon precursors and their impact on adsorption was investigated. ZTC was also synthesized using Y zeolite ion-exchanged with CaCl₂ and LiCl as templates to investigate the effect of using metals in ion exchange. The comparison of the carbon precursors revealed that C₂H₂ had a higher carbon yield than CH₄. The synthesized ZTC exhibited developed micropores due to carbon deposition deep inside the micropores of the zeolite template. The kinetic diameter of C₂H₂ (0.33 nm) is smaller than that of CH₄ (0.38 nm), which allowed for its deposition. The study compared metal precursors used for ion exchange and confirmed that the CaCl₂-based ZTC developed more micropores compared to the LiCl-based ZTC. The ion-exchanged Ca inhibited pore blocking by the carbon precursor, allowing it to enter the pores. The ability of synthesized ZTC to adsorb N₂ and CH₄ at 298 K was investigated. The results showed that CH₄ had a higher overall adsorption amount than N₂. The sample synthesized using C₂H₂ and CaY exhibited the highest N₂ and CH₄ adsorption capacity. However, the sample synthesized with CH₄ had the highest CH₄/N₂ gas uptake ratio, which is a crucial factor in designing an adsorption process. The observed difference was likely caused by the underdevelopment of ultrafine pores that are associated with N₂ adsorption. This resulted in a reduction of N₂ adsorption, leading to an increase in CH₄/N₂ separation.

• Proceedings of the KOR-BRONCHOESO Conference
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• 1972.03a
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• pp.5-6
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• 1972

Noise and air pollution, which accompany the development of industry and the increase of population, contribute to the deterioration of urban environment. The air pollution level of Seoul has gradually increased and the city residents are suffering from a high pollution of noise. If no measures were taken against pollution, the amount of emission of pollutant into air would be 36.7 thousand tons per year per square kilometer in 1975, three times more than that of 1970, and it would be the same level as that of United States in 1968. The main sources of air pollution in Seoul are the exhaust has from vehicles and the combustion of bunker-C oil for heating purpose. Thus, it is urgent that an exhaust gas cleaner should be instaled to every car and the fuel substituted by less sulfur-contained-oil to prevent the pollution. Transportation noise (vehicular noise and train noise) is the main component of urban noise problem. The average noise level in downtown area is about 75㏈ with maximum of 85㏈ and the vehicular homing was checked 100㏈ up and down. Therefore, the reduction of the number of bus-stop the strict regulation of homing in downtown area and a better maintenance of car should be an effective measures against noise pollution in urban areas. Within the distance of 200 metres from railroad, the train noise exceeds the limit specified by the pollution control law in Korea. Especially, the level of noise and steam-whistle of train as measured by the ISO evaluation can adversely affect the community activities of residents. To prevent environmental destruction, many developed countries have taken more positive action against worsening pollution and such an action is now urgently required in this country.

• Applied Biological Chemistry
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• v.15 no.2
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• pp.93-109
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• 1972

Three lots of Chung-Kook-Jang were prepared by the use of 2 strains of Bacillus subtilis and Bacillus natto. For four samples taken from each lot in 12 hrs interval changes of nitrogenous compounds, insoluble protein, water soluble protein, peptides, free amino acids, amino and ammonia nitrogens during Chung-Kook-Jang fermentation, were studied together with the changes of moisture, pH, proteolytic enzyme activity. In addition the average peptide length of the peptides of a Bacillus subtilis lot was determined by the method of molecular sieving using ion exchange resin. The results were as follows: 1. The contents of moisture and total-nitrogen changed little in all samples throughout the fermentation as it would be expected. 2. In all three experimental lots the pH became higher gradually from the initial value of 6.65 to the final $7.5{\sim}7.85$ during the fermentation. Proteolytic enzyme activities, in accordance with this pH change, steadily increased up to $48{\sim}60$ hrs. of fermentation and then slightly decreased, probably affected by the high pH. The most strong proteolytic activity was observed in the experimental Chung-Kook-Jang fermentation lot using the Bacillus subtilis K-27 isolated by the author. 3. The contents of insoluble protein nitrogen in soybeans increased markedly (5%) by the cooking, after steeping 12 hrs in water. During the Chung-Kook-Jang fermentation, however, it decreased from 1/2 to 1/10 of that of the cooked soybeans. 4. The contents of water soluble protein nitrogen (5%) whereas, greatly decreased to the value of 1.0% by the cooking; but little changed further during the fermentation, 5. The total contents (0.25%) of peptides, amino, and ammonia-nitrogens, PAA-N., increased almost double by the cooking and steadily became higher as the fermentation proceeded, reaching finally up to$4{\sim}7%$ in 72 hrs fermentation. 6. The amounts of free amino acids of soybean generally decreased during the processing of cooking, even some of them like glutamic acid were destroyed completely, However in the subsequent Chung-Kook-Jang fermentation for 72 hrs., they showed from several to a few hundreds folds increases depending upon the kinds of amino acids. Valine which was contained in HCl-hydrolyzed steeped or cooked soybeans in amounts $220{\sim}267mg%$ was not detected at all as the free amino acid in all fermented samples. 7. Average peptide length (APL) of all fractions, eluted and fractionated by using the Dowex-50 ion exchange resin column, and fraction collector showed the highest value for the cooked soybean and then decreased as the fermentation proceeded. The APL value of effluent showed the highest in 12 hrs fermented sample, The value decreased thereafter by fermentation.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.774-784
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• 2014

The purpose of this study was to present management guidelines for critical control points by analyzing microbiological hazardous elements through screening Potentially Hazardous Foods (PHF) menus in an effort improve the microbiological quality of foods prepared by restaurant operations. Steamed spinach with seasoning left at room temperature presents a range of risk temperatures which microorganisms could flourish, and it exceeded all microbiological safety limits in our study. On the other hand, steamed spinach with seasoning stored in a refrigerator had Aerobic Plate Counts of $2.86{\pm}0.5{\log}\;CFU/g$ and all other microbiological tests showed that their levels were below the limit. The standard plate counts of raw materials of lettuce and tomato were $4.66{\pm}0.4{\log}\;CFU/g$ and $3.08{\pm}0.4{\log}\;CFU/g$, respectively. Upon washing, the standard plate counts were $3.12{\pm}0.6{\log}\;CFU/g$ and $2.10{\pm}0.3{\log}\;CFU/g$, respectively, but upon washing after chlorination, those were $2.23{\pm}0.3{\log}\;CFU/g$ and $0.72{\pm}0.7{\log}\;CFU/g$, respectively. The standard plate counts of baby greens, radicchio and leek were $6.02{\pm}0.5{\log}\;CFU/g$, $5.76{\pm}0.1{\log}\;CFU/g$ and $6.83{\pm}0.5{\log}\;CFU/g$, respectively. After 5 minutes of chlorination, the standard plate counts were $4.10{\pm}0.6{\log}\;CFU/g$, $5.14{\pm}0.1{\log}\;CFU/g$ and $5.30{\pm}0.3{\log}\;CFU/g$, respectively. After 10 minutes of chlorination treatment, the standard plate counts were $2.58{\pm}0.3{\log}\;CFU/g$, $4.27{\pm}0.6{\log}\;CFU/g$, and $4.18{\pm}0.5{\log}\;CFU/g$, respectively. The microbial levels decreased as the time of chlorination increased. This study showed that the microbiological quality of foods was improved with the proper practices of time-temperature control, sanitization control, seasoning control, and personal and surface sanitization control. It also presents management guidelines for the control of potentially hazardous foods at the critical control points in the process of restaurant operations.

• Journal of Life Science
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• v.19 no.5
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• pp.633-638
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• 2009

We investigated the inhibitory effects of solvent extracts from dried tuna on the growth of cancer cell lines (HT1080 human fibrosarcoma and HT-29 human colon cancer cells) and $H_2O_2$-induced oxidative stress. Inhibitory effects of acetone with methylene chloride (A+M) and methanol (MeOH) extracts on the growth of HT1080 and HT-29 cancer cells increased in a dose dependent manner (p<0.05). The inhibitory effect was more significant on the growth of HT1080 cells, and A+M extracts had a higher inhibitory effect compared to MeOH extracts. The treatments of hexane, 85% aq. methanol, butanol and water fractions significantly inhibited the growth of both cancer cells (p<0.05). Among the fractions, hexane and 85% aq. methanol fractions showed higher inhibitory effects. In order to determine the protective effect on $H_2O_2$-induced oxidative stress, a DCHF-DA (dichlorodihydrofluorescin diacetate) assay was conducted. All fractions, including crude extracts of dried tuna, appeared to significantly reduce the levels of intracellular reactive oxygen species (ROS) with dose responses (p<0.05). Among the fractions, BuOH and 85% methanol fractions showed a higher protective effect on the production of lipid peroxides. These results indicate that the consumption of tuna may be recommended as a potent functional food for preventing cellular oxidation and cancer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1030-1037
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• 2010

A fresh juice has become a new functional food available for dieting and health. However, the shelf-life of vegetable juice is very short because of the absence of heat pasteurization process. To elongate the shelf-life of vegetable juices, such as Angelica keiskei and Brassica loeracea var. acephala, the changes of microbiological, chemical and sensory property by UV irradiation were investigated. The total aerobic bacterial numbers of A. keiskei and B. loeracea var. acephala vegetable juices were $3.2{\times}10^5$ and $7.0{\times}10^4\;CFU/mL$, respectively, after wring process. However, the numbers were $3.6{\times}10^3{\sim}9.7{\times}10^3$ and $3.7{\times}10^3{\sim}2.7{\times}10^4\;CFU/mL$ after UV treatment on wring juice, and this lower microbial number was maintained during storage. The number of coliform bacteria also reduced significantly by UV treatment, and the bactericidal effect was higher when the flow rate is slower. The increase of lightness and yellowness, and decrease of redness were observed after treatment of UV on both vegetable juices, but the differences were not significant between flow rates. The ascorbic acid contents of vegetable juices were reduced by UV irradiation regardless of flow rate, and storage. Overall acceptance in sensory analysis revealed that there was no significant difference between the control and vegetable juice irradiated UV at 0 days, but sample with UV treatment showed higher score at 3 days. Therefore, UV treatment on vegetable juice can elongate the shelf-life without any problems in flavor and color.