• Geophysics and Geophysical Exploration
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• v.17 no.2
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• pp.49-57
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• 2014

3D magnetic inversion, based on the assemblage of 2D forward modeling and inversion as a practical technique to reflect the a priori information, was conducted to investigate the spatial distribution features of black-shale related and pyrometamorphic uranium deposit and several lithological units of Ogcheon Super Group in an area of Geumsan. By using the 3D visualization technique with suitable susceptibility interval and horizontal slice map, the spatial distribution of magnetic susceptibility corresponded to the black shale related uranium bearing lithological units, Black Slate member was well coincided with a information of uranium deposit. Also, even though it is indirect indicator for the detetction of uranium deposits interbedded in Gray Hornfels member, spatial susceptibility distribution which shows the south-east magnetic linearment corresponding to the Majeon-ri formation and Dark Gray Slate were matched well. From this investigation, we inferred that maximum depth extension which Black Slate member can be separately recognized with respect to adjacent Dark Gray Slate with strong magnetic susceptibility anomaly is about 150m with reference elevation level of 306m. In addition, Majeon-ri formation located south of Black Slate member revels relatively high magnetic susceptibility range but shows high spatial susceptibility fluctation. And, as an intrusive rocks, Jurassic Biotite Granite shows relatively low magnetic susceptibility characteristics. On the contrary, Cretaceous granite distributed in soutthern part of the study area shows the relatively high susceptibility distribution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.773-779
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• 2009

The physicochemical characteristics of abalone meat aged in Kochujang at $20^{\circ}C$ were studied. Moisture contents of Kochujang, which contained raw, roasted, and steamed abalone, increased to 14.9, 10.7, and 7.8%, respectively, compared to control at day 1. The moisture contents of all products were equilibrated at 53.5% approximately after 2 weeks. Hunter's L, a, and b values increased in all products. Total microbial counts were 5.74, 5.70, and 5.83 log CFU/g in the products and increased to 0.28, 0.30, 0.11 log CFU/g, respectively, after 28 days storage at $20^{\circ}C$. After 8 days, the pH in the steamed abalone meat decreased gradually from 5.48 to 5.16 and the titratable acidity was the highest at day 14. Volatile base nitrogens of raw, roast, and steamed abalone were 1.4, 0.9, and 2.7 mg%, but the values in the Kochujang products were 14.0, 13.8, and 11.6 mg% at day 1, and 15.5, 13.3 and 11.3 mg% at day 8, respectively. Quality of the product prepared with steamed abalone was the most acceptable by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.792-799
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• 2013

This study was designed to develop natural browning inhibitors. The anti-browning effects of distilled water (SBD) and 80% ethanol extracts (SBE) of Scutellaria baicalensis Georgi in apple slices were investigated by L and ${\Delta}E$ values. Both SBD and SBE were effective in reducing the browning of apple slices and were successively fractionated into chloroform ($CHCl_3$), ethyl acetate (EtOAc), and water ($H_2O$) fractions. These extracts were measured for total phenolic content, flavonoid content, anti-oxidative activity (through free radical scavenging activity and the FRAP assay), ferrous ion chelation, and the inhibition of PPO (polyphenol oxidase) activity. Overall, fractions of SBE were better than fractions of SBD in all measurements. The highest total phenolic and flavonoid content were measured in the EtOAc and $CHCl_3$ fractions of SBE. EtOAc and $CHCl_3$ fractions also exhibited the highest anti-oxidative activities (in DPPH and ABTS free radical scavenging and the FRAP assay). Unusually, the highest ferrous ion chelating capacity was found in the $H_2O$ fraction of SBD, but the other fractions showed more than triple the ascorbic acid already in use. Also, $CHCl_3$ fractions showed a stronger inhibition of PPO activity than ascorbic acid. All of these results suggest that EtOAc and $CHCl_3$ fractions from Scutellaria baicalensis can be used as natural anti-browning agents.

• Journal of Biomedical Engineering Research
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• v.19 no.4
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• pp.341-350
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• 1998

The accurate measurement of the femoral anteversion is important for the derotational osteotomy. To estimate femoral anteversion, following three major parameters are required; the neck axis, the long axis, and the knee axis. Conventional methods on the basis of 2D images are ambiguous to determine these major axes. As the femur has a complex 3 dimensional structure, the 3 dimensional model should be applied for accurate and reliable measurement of femoral anteversion. In this thesis, we model femur and define three parameters. The neck axis is defined from the femoral head and neck model. The long axis is determined from the cylindrical model of the femoral shaft. The knee axis is also determined from the model of femoral condyles. According to the definition of the femoral anteversion, the femoral anteversion is efficiently estimated from these models. 20 specimens were tested by the conventional 2D imaging method and 3D imaging method witch was developed by authors and the new 3D modeling method. The study provides accurate, fast and human factor free measurement for femoral anteversion.

• Journal of radiological science and technology
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• v.35 no.2
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• pp.133-139
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• 2012

For the examination of nuclear medicine, myocardial scan is a good method to evaluate a hemodynamic importance of coronary heart disease. but, the automatized qualitative measurement is additionally necessary to improve the decoding efficiency. we suggests the creation of cardiac three-dimensional model and model of three-dimensional cardiac thickness as a new measurement. For the experiment, cardiac reduced cross section was obtained from SPECT. Next, the pre-process was performed and image segmentation was fulfilled by level set. for the modeling of left cardiac thickness, it was realized by applying difference equation of two-dimensional laplace equation. As the result of experiment, it was successful to measure internal wall and external wall and three-dimensional modeling was realized by coordinate. and, with laplace formula, it was successful to develop the thickness of cardiac wall. through the three-dimensional model, defects were observed easily and position of lesion was grasped rapidly by the revolution of model. The model which was developed as the support index of decoding will provide decoding information to doctor additionally and reduce the rate of false diagnosis as well as play a great role for diagnosing IHD early.

• Journal of Korea Multimedia Society
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• v.12 no.8
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• pp.1142-1154
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• 2009

The brand new type of mobile terminal services are kept being introduced in accordance with the development of mobile communication technology. Among many kinds of mobile application services, the PoC application standard which is using instant messaging service and group calls method with the existing walkie-talkie technology has been finished as the version 1.0 after tremendously active discussion and is being continued to be confirmed as 2.0 and 2.1. The PoC Box, which is discussed for replacing the PoC client and intermediate object as a voice messaging box, is currently being introduced and the biggest issues for PoC Box technology topics include the part of saved informations' processing and effective multimedia contents' transmission in the PoC Box system. In this research, we propose that the PaC client could effectively transmit the media to the end-user by specifying the playback location or range, focusing on the contents and the methods of dynamic controlling for saved media in PoC Box. This paper deals with the way of dynamic controlling method using the RTSP which is appropriate for PoC Box and the effective method for generation, expression, processing of various multimedia contents including audio and video objects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.460-465
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• 2016

The market for potato chips has expanded due to increased consumption of seasoned potato chips. However, the deep-frying process facilitates development of a browning color and formation of acrylamide. The objective of this work was to minimize browning color and acrylamide formation by fermentation prior to deep-frying. Potato slices were fermented by using three Bacillus strains, B. licheniformis (BL), B. methylotrophicus (BM), and B. subtilis, for 6 h at $30^{\circ}C$. In all fermentation groups, contents of total sugars in potato slices decreased. The color of fermented potato chips improved compared to the control. BM potato chips showed the best color values (76.33 in L value, 5.67 in a value, and 34.79 in b value). All fermentation processes reduced levels of acrylamide in deep-fried potato chips. Fermentation of potato slices for 2 h by BL reduced up to 96.1% acrylamide content. It was concluded that the fermentation process can positively affect color development and acrylamide formation.

• Food Science and Industry
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• v.52 no.3
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• pp.272-286
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• 2019

Cheesemaking is believed to have been first practiced in prehistoric times, about 9,500 years ago, in the area around the Fertile Crescent of Mesopotamia and they left legacy in the name of cheese. Father Chi Chong-Hwan(Didier Serstevens) started for his provost in Imsil Catholic church in 1964. In 1968, cheese was first produced Camembert in Korea by Father Chi Chong-hwan, and then made Mozzarella in 1970, Cheddar in 1972. Father Chi lay the foundation of a cheese industry in Korea. The processed cheese market was highly grown after putting on the market of sliced cheese in the late 1980s, and the various products that complied with wellbeing trends such as organic and high functional cheese produced in the 2000s. The natural cheese opens up a new domestic market after producing Camembert and Brie cheese in the end of 2004. At present, major trends in cheese are authenticity, bold flavor, snack sophistication and tradition. Mozzarella, Parmesan, Cheddar, Provolone, Feta cheese still top in foodservice. In Korea, production of natural cheese is decreasing by the influence of the imported cheese. Production of processed cheese is increasing and total consumption of cheese is also increasing year by year.

• Journal of Convergence for Information Technology
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• v.9 no.5
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• pp.158-164
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• 2019

Recently many studies to reduce the noise of dental hand piece which generate inevitably mechanical sound to offend to the ear of a patient have been spotlighted. Generally, methods of adding a sound absorbing material inside the exhaust valve, air pump of machine or automobile are widely reported as optimal way to reduce the mechanical noise. In this paper we studied a new UV laser aided manufacturing of micro-porous structure of EPP substrate and applied dental hand piece to improve the efficiency of sound absorption. A lot of micro-sized pores were fabricated with UV laser processing on the surface of sliced EPP substrate. From fundamental experiments, more high-performance of micro-porous EPP substrate has finally demonstrated for sound-absorbing structure of the micro muffler inside dental hand piece, which actually has the excellent potential to apply a lot of potable machine.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.235-240
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• 2022

In this study, the delivery conditions and microbial contamination in Mille-feuille Nabe and fresh spring roll meal kits purchased online were assessed. The average surface temperature on the product arrival was 14.4℃. The average number of total aerobic bacteria and coliforms in Mille-feuille Nabe was 3.27 log CFU/g and 1.27 log CFU/g, respectively, in meat, and 6.66 log CFU/g and 2.94 log CFU/g, respectively, in vegetables. The average number of total aerobic bacteria and coliforms in fresh spring rolls was 3.82 log CFU/g and 1.93 log CFU/g in meat, and 5.62 log CFU/g and 3.31 log CFU/g in vegetables, respectively. Escherichia coli was detected in bok choy and perilla leaves, with an average of 0.86 log CFU/g. Salmonella spp. and E. coli O157:H7 were not detected in any of the samples; however, Listeria monocytogenes was detected in all three beef samples. Therefore, before consuming meal kits, sufficient washing and heating are recommended to prevent occurrences of food poisoning.