• The Korean Journal of Mycology
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• v.17 no.1
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• pp.39-47
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• 1989

Among 100 species in 54 families of plants tested, leaf extracts from Allium cepa, Allium sativum, Malussieboldii, Reynoutria japonia and Rheum coreanum were inhibitory on mycelium growth of phytophthora spp.. Especially, Allium sativum and Malus sieboldii were strongly inhibitory. Allium sativum, Malussieboldii and Rhem coreanum were strongly inhibitory on zoosporangium germination of P. capsici. Malus sieboldii only were strongly inhibitory on zoosporangium germination of P. nicotiana and P. infestans.And Malus sieboldii were strongly effected on disease control of these pathogens. These results indicate the possibility of finding antagonistic plants in the nature for the control of certain pathogens in soil.

• Proceedings of the Korea Information Processing Society Conference
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• 2024.05a
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• pp.444-446
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• 2024

한국의 육류 소비량이 늘어감에 따라 한우의 수요 및 공급도 점차 늘어가고 있다. 한우는 육질 등급(QG)과 육량 등급(YG)으로 나누어 판별되며 근내지방도, 고기 색, 지방색, 조직감, 성숙도, 도체 중량, 배최장근 단면적, 등지방두께 등 여러 항목을 고려한다. 현재는 주로 등배근을 맨눈으로 확인하는 수동 판별 방식이 사용된다. 하지만 평가사가 정확하게 판단하기 어렵고, 작업자의 부주의로 인한 육류의 오염 등 시간과 비용의 문제점이 있다. 본 연구에서는 이러한 문제점들을 한우 등급 판별 자동화로 해결하기 위해 한우의 등심 단면 이미지를 활용하여 등배근의 근내지방도를 산출하고 한우 등급을 자동 판별하는 알고리즘을 구현하였으며 평균 정확도는 79.2%를 달성하였다.

• Transactions of the Korean hydrogen and new energy society
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• v.16 no.4
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• pp.307-314
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• 2005

In this work, a static volumetric method was experimentally implemented to measure the adsorption isotherm of hydrogen and methane by the activated carbon. The equilibrium data of stationary phase and mobile phase were correlated into the Langmuir, Freundlich, Langmuir-Freundlich, and Toth isotherms, respectively. In addition, the comparison between prediction and experimental data was made. By a nonlinear regression analysis, the experimental parameters in the equilibrium isotherms were estimated and compared. Then, the linear and quadratic equations for pressure and temperature to adsorption amounts were expressed. The adsorption amounts were increased with the pressure increase and the temperature decrease.