• Proceedings of the Korean Information Science Society Conference
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• 2002.04b
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• pp.82-84
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• 2002

개인용 컴퓨터의 대중화가 이루어지면서 수많은 전자 문서가 작성되어졌다. 그러나 전자 문서의 검색 문제와 문서의 3가지 구성요소인 내용, 구조, 표현의 혼재로 인한 문서의 재작성이 많이 일어났다 이러한 소모적인 문서의 재작성은 특히 동일한 컨텐츠를 가진 여러 목적의 출판에서 두드러진다. 본 논문에서는 이러한 전자 문서의 재작성을 줄이고자 XML 기반 다목적 컨텐츠 출판 시스템을 설계한다. 본 논문에서 설계된 시스템은 전자 문서 변환을 2단계로 분리함 으로써 변환기 중복 구현을 최소화하고 전자 문서 편집기간의 호환성 문제를 해결한다.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2011.10a
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• pp.613-615
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• 2011

본 논문에서는 켑스트럼 계수를 이용하여 음성인식을 하는 알고리즘을 제안한다. 본 논문에서 제안하는 방법은 사람이 발성한 음성을 두 영역의 켑스트럼 계수로 분리한 후에, 신경회로망을 사용하여 음성인식을 하는 방법이다. 본 논문에서 제안하는 신경회로망은 오차가 거의 없어지는 일정 기간 동안 네트워크를 학습시킨 후에 신경회로망의 학습 데이터와는 다른 새로운 음성이 신경회로망에 입력된 경우에 대하여 각 음성 구간에서 분류가 가능한 모음검출을 위한 음성인식 시스템을 제안한다.

• Environmental and Resource Economics Review
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• v.8 no.2
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• pp.149-174
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• 1999

본 연구는 1990년대 초 중반의 한국의 화력발전소 자료를 이용하여 발전부문의 생산성 변화를 분석하되, 생산성 변화를 발전소간의 효율성 격차에 의한 부문과 발전부문 전체의 생산함수 이동을 통해 나타나는 기술변화로 나누어 분석하였다. 분석결과, 화력발전소간에는 의미있는 정도의 효율성 격차가 존재하는 것으로 나타났으며, 분석에 포함된 기간 동안 연평균 약 5% 정도의 생산성 증가가 발생하였고, 이 가운데 효율성 격차의 해소를 통한 생산성 증가가 약 2%, 그리고 기술진보에 의한 생산성 증가가 약 3%를 차지하였다.

• Journal of Mushroom
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• v.13 no.3
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• pp.270-273
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• 2015

Hypsizigus marmoreus is commercially the most important edible mushroom in Japan. This mushroom is usually cultivated for a longer period (about 85~120 days) than other mushroom. In order to develop a new cultivar that has a shortened cultivation period, the genome analysis of this strain has been considered. This study aims to obtain parental monokaryotic strains reproducing 'Haemi' cultivar in Hypsizigus marmoreus for reference genome sequencing. The mycelia were cultured in MCM and MYG media for various incubation periods. Homogenized mycelia were treated with commercial cell wall degrading enzymes to maximize protoplasts production yield from Hypsizigus marmoreus. The greatest number of protoplasts was obtained from mycelia cultured in MCM media for 3 days using Novozyme enzyme. The isolated protoplasts were grown in regeneration agar media after two weeks. Regenerated colonies were picked and moved on separated dishes for microscopic observation. Neohaplonts regenerated from dikayotic strains were identified by the absence of clamp connections. We confirmed that one of monokaryotic strains is a parental strain by crossing with an original compatible strain of 'Haemi' cultivar. This parental strain will be used for reference genome sequence analysis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.211-215
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• 1983

The changes of microflora during fermentation of low salted sardine were observed. The viable cell count in the low salt fermented sardine with $8\%\;or\;10\%$ salt showed lower than that of control ($20\%$ salt) during the fermentation period and it was considered that the microbial growth was controlled by adding ethanol, sorbitol and lactic acid. Among 48 strains isolated, 7 genus of bacteria and 1 genus of yeast were identified during the fermentation of sardine. The changes of microflora also occurred during fermentation depending on the salt levels in the product. Brevibacterium, Pseudomonas, Flavobacterium and Baciilus were detected at early stage of fermentation and they disappeared after 50 days fermentation from the product with $20\%$ salt and Halobacterium, Micrococcus, Pediococcus and Torulopsis were isolated, whereas Brevibacterium, Micrococcus and Pediococcus were isolated from the product with $8\%\;or\;10\%$ salt.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.306-312
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• 1995

In order to know properties in rice starch during storage of rice, rice starch from stored rice(stored at $5^{\circ}C$, R.H. 65% and $30^{\circ}C$, R.H. 85%, for 16 weeks) used in this experiment. Water binding capacity of rice starch increased for 8 weeks, and then it decreased. As the storage period took longer, swelling power and solubility, optical transmittance, blue value, total amylose content and soluble amylose content decreased. For the same periods, changes in rice starch from stored rice$(30^{\circ}C$, R.H. 85%) were made more than those in rice starch at $5^{\circ}C$, R.H. 65%. The granule shape of rice starch, irrespective of storage periods and conditions, didn't make a significant difference. The relative crystallinity of the rice starch by X-ray diffraction didn't distinctly changed till the second week. But, at the fourth week, that by X-ray diffraction significantly decreased, and then slightly decreased. As the storage period took longer, gelatinization temperature, melting temperature and melting enthalpy measured by DSC got higher, but gelatinization enthalpy got lower. For the same storage period, gelatinization temperature, melting temperature, gelatinization enthalpy and melting enthalpy of rice starch stored at $30^{\circ}C$, R.H. 85% made changes more than those of rice starch stored at $5^{\circ}C$, R.H. 65% did.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.889-895
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• 2000

This study was conducted to investigate the utilization of xylose and xylitol on Lactobacillus species isolated from Kimchi and their effect on the pH, titratable acidity, microorganism and formation of organic acids in Kimchi during fermentation at $10^{\circ}C$. Five species among six Lactobacillus species isolated from Kimchi could not utilize medium with xylose. All the Lactobacillus species isolated from Kimchi could not utilize medium with xylitol. The pH of Kimchi samples were similar to that of control Kimchi. The titratable acidity of Kimchi with xylose or xylitol was lower than that of control. This agreed to the degree of formation of lactic acid during fermentation of Kimchi. Formation of lactic acid for Kimchi with xylitol was lower than those of others. Therefore, shelf-life of Kimchi with xylitol could be extended.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.291-302
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• 2011

The effects of roasting condition and storage time on rancidity of rapeseed oil were studied. Rapeseed oil from rapeseed roasted under different conditions were stored in the dark at $17^{\circ}C$. Volatile compounds of rapeseed oil were analyzed with an electronic nose (E-nose) and gas chromatography-mass spectrometry (GC-MS). The data from the E-nose were analyzed using discriminant function analysis (DFA). As roasting temperature increased from 150 to $240^{\circ}C$ over 20 min, the first discriminant function score (DF1) moved from positive to negative. DF1 decreased with storage time and changes in DF1 were higher between 0 and 2 days and between 20 and 24 days. Twenty-four compounds were identified in rapeseed oil, and hydrocarbons, furans, ketones, acids, benzene, and aldehydes were detected by GC-MS. The number of formed volatile compounds increased as storage time increased, but no increase in these compounds was detected by GC-MS.

• Journal of Bio-Environment Control
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• v.30 no.4
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• pp.257-262
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• 2021

The pinning method is the traditional method to produce strawberry transplants. But, cultivating the pinning transplant is a labor-intensive operation and needs a long labor period. The cutting method has been considered as an effective alternative to the pinning method, due to the relatively short labor period and works time. This study was conducted to investigate the labor period, work time, and growth between pinning and cutting methods for strawberry transplants. The 'Maehyang' strawberry was cultivated at each pinning and cutting strawberry greenhouses. The time for special works on pinning method (pinning work, elimination of mother plant, and division of daughter plant), and cutting method (cutting collection, pretreatment before storage, and cutting work) were measured. The pinning method needed 6 tasks (planting of mother plant, maintaining of mother plant, pinning work, maintaining of daughter plant, elimination of mother plant, and division of daughter plant) for 158 days, and cutting method needed 4 tasks (collection and storage of cutting, cutting work, misting, and maintaining of transplants) for 113 days to cultivate transplants for fruit. And pinning method needed more work time than the cutting method. There was no significant difference between the growth of pinning and cutting transplants. These results showed that the cutting method saved more labor period, work time than pinning during the nursery period without losing transplant quality.

• Journal of Applied Biological Chemistry
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• v.61 no.4
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• pp.405-410
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• 2018

Pseudomonas tolaasii strain No. 6264 has been isolated from mushroom tissue and identified as one of the major pathogen causing brown blotch disease. It secretes peptide toxins, known as tolaasin and its analogue peptides. P. tolaasii 6264 has been used as a typical pathogenic strain to study the brown blotch disease for last 20 years after confirming its blotch-forming ability, hemolytic activity, and white line formation. In this study, the characteristics of P. tolaasii 6264 strain were analyzed and compared according to storage period. Strains of P. tolaasii 6264 stored annually since 2012 were cultured and their pathogenic characters were analyzed. When the 16S rRNA sequences were compared, all strains were divided into two groups. Pathogenic characters including hemolytic activity, blotch-forming ability, and white line test were also investigated. The strains, P. tolaasii 6264-15-2 and P. tolaasii 6264-17, had all three activities; however, the rest of stored strains showed only blotch-forming ability losing other pathogenic characters. Tolaasin peptides were purified from the bacterial cultures and analyzed by mass spectrometry. The strains, P. tolaasii 6264-15-2 and P. tolaasii 6264-17, secreted Tol I (1987 Da), Tol II (1943 Da), and its analogues (1973 Da, 2005 Da) while some of these peptides were not found in the media cultured other strains. These results indicate that the pathogenicity of P. tolaasii could be varied during the storage period.