• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.87-95
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• 2006

Nutritional quality of accelerated salt-fermented anchovy sauce using shrimp processing byproduct as fermenting aids was characterized and compared with commercial anchovy sauce. Four types of sauces were fermented with 0 and $10\%$ addition of shrimp byproducts ($24{\pm}2^{\circ}C$, for 270 days), and 20 and $30\%$ addition of those ($24{\pm}2^{\circ}C$, for 180 days), respectively. Extractive nitrogen content (1,431 to 1,569 mg/100g) of anchovy sauces increased as additional ratios of shrimp byproduct increased. According to the results of ommission test, the taste of all anchovy sauces was influenced by the content of free amino acids, such as mainly glutamic acid and aspartic acid. Regardless of additional ratios of shrimp byproducts, all sauces were similar in total amino acid content ($9,848\~10,324$ mg/100 g), which were 2 times higher compared to that of the commercial sauce. Proline, valine and histidine contents of sauces tend to decrease as the additional ratios of shrimp byproducts increased, whereas methionine, isoleucine, leucine, phenylalanine and lysine contents increased. Increase of some amino acids and mineral content of sauces by increasing of additional ratios was due to release from shrimp byproducts. Sensory evaluation showed that scores of color, flavor and taste of the sauce added with $20\%$ shrimp byproducts_were significantly higher than those of other sauces (p<0.05). In the useful utilization aspects of seafood processing byproducts, shrimp byproducts were good resource for accelerated fermentation and nutritional improvement in preparation of fish sauce.

• Journal of Gastric Cancer
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• v.7 no.3
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• pp.132-138
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• 2007

Purpose: In Korea, the number of laparoscopy-assisted distal gastrectomies for early gastric cancer patients has been on the increase. Although minimally invasive surgery is more beneficial, no reported case of a total laparoscopic gastrectomy has been reported because of difficulty with intracorporeal anastomosis. This study attempts, through our experience, to determine the safety and feasibility of a total laparoscopic gastrectomy with various types of intracorporeal anastomosis using laparoscopic linears stapler in treating early gastric carcinomas. Materials and Methods: We investigated the surgical results and clinicopatholgical characteristics of 81 patients that underwent a totally laparoscopic distal gastrectomy at our department between June 2004 and May 2007. The intracorporeal anastomoses were performed by using laparoscopic linear staplers. Results: The mean operative time was 287 minutes, the mean anastomotic time was 40 minutes, and the mean number of laparoscopic linear staplers used for an operation was 7.5. The mean time to the first flatus, the first food intake, and discharge from hospital was 2.9, 3.6, and 10.3 days respectively. There were 11 cases of postoperative complications, but no case of postoperative mortality or conversion to an open procedure. In 75 patients with an adenocarcinoma, the mean number of lymph nodes harvested was 38.1 and the stage distribution was as follows: stage I, 72 patients; stage II, 2 patients; stage IV, 1 patient. During the mean follow-up period of 14 months, 5 patients died of other causes and there were no cases of cancer recurrence. Conclusion: A total laparoscopic gastrectomy with intracorporeal anastomosis by using a laparoscopic linear stapler was found to be safe and feasible. We were able to obtain acceptable surgical outcomes in terms of minimal invasiveness.

• Journal of Intelligence and Information Systems
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• v.20 no.3
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• pp.59-76
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• 2014

The revolution of smart media such as smart phone, smart TV and tablets has brought easiness for people to get contents and related information anywhere and anytime. The characteristics of the smart media have changed user behavior for watching the contents from passive attitude into active one. Video is a kind of multimedia resources and widely used to provide information effectively. People not only watch video contents, but also search for related information to specific objects appeared in the contents. However, people have to use extra views or devices to find the information because the existing video contents provide no information through the contents. Therefore, the interaction between user and media is becoming a major concern. The demand for direct interaction and instant information is much increasing. Digital media environment is no longer expected to serve as a one-way information service, which requires user to search manually on the internet finding information they need. To solve the current inconvenience, an interactive service is needed to provide the information exchange function between people and video contents, or between people themselves. Recently, many researchers have recognized the importance of the requirements for interactive services, but only few services provide interactive video within restricted functionality. Only cooking domain is chosen for an interactive cooking video query service in this research. Cooking is receiving lots of people attention continuously. By using smart media devices, user can easily watch a cooking video. One-way information nature of cooking video does not allow to interactively getting more information about the certain contents, although due to the characteristics of videos, cooking videos provide various information such as cooking scenes and explanation for each recipe step. Cooking video indeed attracts academic researches to study and solve several problems related to cooking. However, just few studies focused on interactive services in cooking video and they still not sufficient to provide the interaction with users. In this paper, an interactive cooking video query service system with linked data to provide the interaction functionalities to users. A linked recipe schema is used to handle the linked data. The linked data approach is applied to construct queries in systematic manner when user interacts with cooking videos. We add some classes, data properties, and relations to the linked recipe schema because the current version of the schema is not enough to serve user interaction. A web crawler extracts recipe information from allrecipes.com. All extracted recipe information is transformed into ontology instances by using developed instance generator. To provide a query function, hundreds of questions in cooking video web sites such as BBC food, Foodista, Fine cooking are investigated and analyzed. After the analysis of the investigated questions, we summary the questions into four categories by question generalization. For the question generalization, the questions are clustered in eleven questions. The proposed system provides an environment associating UI (User Interface) and UX (User Experience) that allow user to watch cooking videos while obtaining the necessary additional information using extra information layer. User can use the proposed interactive cooking video system at both PC and mobile environments because responsive web design is applied for the proposed system. In addition, the proposed system enables the interaction between user and video in various smart media devices by employing linked data to provide information matching with the current context. Two methods are used to evaluate the proposed system. First, through a questionnaire-based method, computer system usability is measured by comparing the proposed system with the existing web site. Second, the answer accuracy for user interaction is measured to inspect to-be-offered information. The experimental results show that the proposed system receives a favorable evaluation and provides accurate answers for user interaction.

• Journal of Environmental Impact Assessment
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• v.28 no.6
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• pp.604-615
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• 2019

In this study, we produce a new type of the algae soil conditioner(ASC) using discarded algae biomass through a composting process and evaluate its nutritional characteristics. As the main ingredient, the ASCs used algae biomass collected through the coagulation-floating method and made by adding a variety of additional supporting materials (sawdust, pearlite, oilcake etc.). ASCs were divided into 0% in blank, 11.7% in ASC1, 21.6% in ASC2, 37.6% in ASC3, 59.5% in ASC4, and composted during 127 days. ASCs showed a sharp increase in temperature by aerobic microbial reaction, and 6~7 high and low temperature peaks were observed. As a result of physicochemical analysis, mineralization proceeded according to decomposing the organic matter and there was a marked increase not only in macronutrients (TN, P₂O₅, K₂O), but also in secondary macronutrients (CaO, MgO). The microbial community change was found in stage 1 (bacteria, filamentous fungi) → stage 2 (actinomycetes, bacteria) → stage 3 (Bacillus sp.), depending on the maturation process. It was estimated that microbial transition was closely related to temperature change and nutritional behavior. The quality of soil conditioner can be determined according to the maturity of compost process, and it was determined that effective microbial activity could be induced by controlling algae biomass below 59.5% in this study. In conclusion, we found out the possibility of manufacturing and utilizing soil conditioner recycled algae biomass and if further technological development is made on the basis it can be used as an effective soil conditioner.

• Applied Microscopy
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• v.39 no.3
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• pp.205-218
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• 2009

This experiment was performed to evaluate the morphological responses of the gastric epithelial cells of the mouse, inoculated with Ehrlich carcinoma cells in the inguinal area, following administration of BCG. Healthy adult ICR mice weighing 25 gm each were divided into normal and experimental groups (tumor control group and BCG-treated group). In the experimental groups, each mouse was inoculated with $1{\times}10^7$ Ehrlich carcinoma cells subcutaneously in the inguinal area. From next day after inoculations, 0.2 mL of saline or BCG (0.5 mL/25 g B.W.: $0.03{\times}10^8{\sim}0.32{\times}10^8$ CFU) were injected subcutaneously to the animals every other day, respectively. The day following the 7th injection of saline or BCG, each mouse was injected with a single dose of 0.7 ${\mu}Ci/g$ of methyl-$^3H$-thymidine (25 Ci/mmol, Amersham Lab., England) through tail vein. Seventy minutes after the thymidine injection, animals were sacrificed, and gastric tissues were taken and fixed in 10% neutral formalin. Deparaffinized sections were coated with autoradiographic emulsion EM-1 (Amersham Lab., England) in a dark room. The number of labeled epithelial cells in the gastric mucosae (mean number of labeled epithelial cells per 3.5 mm length of mucosa) were observed and calculated. And for electron microscopic observation, gastric tissues were prefixed with 2.5% glutaraldehyde-1.5% paraformaldehyde solution, followed by post-fixation with 1% osmium tetroxide solution. On the light microscopic study, gastric mucosae had no morphological changes following the injection of BCG. On the electron microscopic study, in the BCG-treated mice, myelin figures and multivesicular bodies within the gastric epithelial cells were observed more frequently than in those of the normal control ones. On the autoradiographic study, number of the labeled cells of normal control, tumor control and BCG-treated mice were 380.2 (${\pm}31.35$), 426.1 (${\pm}28.43$) and 301.8 (${\pm}34.63$), respectively. In the BCG-treated mice, poorly-labeled cells containing only a few silver grains of 3H-thymidine were observed more frequently as compared in those of the normal control and tumor control ones. From the above results, BCG may suppress the DNA synthesis of the gastric epithelial cells, but does not results severe fine structural defect on the gastric epithelial cells. These results suggest that BCG is expected as one of the effective supplemental anticancer drugs.

• Clinics in Shoulder and Elbow
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• v.12 no.2
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• pp.159-166
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• 2009

Purpose: We wanted to evaluate the surgical results of early mobilization after rigid fixation of small coronoid fracture using the tension band technique Materials and Methods: Eight cases of coronoid fracture were fixed with the tension band technique and using K-wire and wire through the medial approach. All the cases were Regan-Morrey type 2. According to O'Driscoll, they were classified as 5 cases of the tip type (subtype 2) and 3 cases of the anteromedial type (1 case of subtype 2, and 2 case of subtype 3). The associated collateral ligament injuries (6 cases) and radial head/neck fractures (4 cases) were managed simultaneously. After immobilization for 5~7 days, active ROM exercise with a fitted hinge brace started and continued till postoperative 6 weeks. The patients were assessed for pain, ROM and functional disability using the Mayo elbow performance score (MEPS) at an average of 11 months (range: 6~28 months). The ulnar nerve symptoms were also investigated. Results: We observed solid union in all the coronoid fractures without hardware failure. An average of 2.2 wires (range: 2~4) were used. The mean extension was $3^{\circ}$(range: $0^{\circ}\sim25^{\circ}$), the mean flexion was $137^{\circ}$(range: $130^{\circ}\sim140^{\circ}$), the mean pronation was $69^{\circ}$(range: $45^{\circ}\sim90^{\circ}$) and the mean supination was $78^{\circ}$(range: $45^{\circ}\sim90^{\circ}$). The mean MEPS was 96 (range: 65~100). Ulnar nerve symptoms occurred at postoperative one day and persisted in one patient with the terrible triad of taking radial head excision and residual medial instability. Conclusion: The tension band technique uses easily obtained, economic K-wires and the wire was strong enough to permit early elbow ROM exercise and the technique might improve the elbow function. It was especially useful for fixation of multiple small fragments.

• Economic and Environmental Geology
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• v.47 no.6
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• pp.563-569
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• 2014

Ruby is one of the most favor colored gem, for beautiful red tone, be high in scarcity value. However, rubies with high quality are produced in restricted regions, such as in Thailand, Sri Lanka, Myanmar, and Tanzania etc., and they have been gradually exhausted by mining for a long period. Therefore, improving qualities of low level rubies with various treatments is arising an alternative way to obtain better rubies. Gemological and mineralogical properties of the natural ruby from Tanzanian were studied with heat treatments. Those characteristics were compared between only heat and adding flux materials under heating. Tanzanian raw rubies were applied a heat treatment ($1,600^{\circ}C$ for 6 hours). However, chromameter and UV-Vis analyses found that a simple heat treatment is inappropriated for the Tanzanian ruby. Although $Cr^{3+}$ containing for red color in the ruby increased with heat treatment, the ruby displays dark medium red because of Fe in the ruby as a form of $Fe_2O_3$. The low transparency after heat treatment is attributed to the recrystallization of $SiO_2$ which has a low melting point. Chromameter confirmed adding Pb-containing flux under heating greatly improves the clarity and color of Tanzanian rubies with micro-fractures and cavities on the surface. EMPA results show that Pb as an additive fills the cavities and cracks on raw Tanzanian rubies during the heat treatment. As a rewult of it, the quality of the Tanzanian ruby raw dramatically improved. These results indicate that the heat treatment with an additive (Pb in this study) is an effective way to obtain better quality of the Tanzanian ruby. Consequently, this study suggests a suitable method to improve the properties of the Tanzanina ruby. The result of this study would provide useful information to upgrade the qualities of similar gem stones such as corundum and sapphire.

• Korean Journal of Agricultural and Forest Meteorology
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• v.8 no.2
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• pp.86-96
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• 2006

Ecoclimap-1, a new complete surface parameter global database at a 1-km resolution, was previously presented. It is intended to be used to initialize the soil-vegetation- atmosphere transfer schemes in meteorological and climate models. Surface parameters in the Ecoclimap-1 database are provided in the form of a per-class value by an ecoclimatic base map from a simple merging of land cover and climate maps. The principal objective of this ecoclimatic map is to consider intra-class variability of life cycle that the usual land cover map cannot describe. Although the ecoclimatic map considering land cover and climate is used, the intra-class variability was still too high inside some classes. In this study, a new strategy is defined; the idea is to use the information contained in S10 NDVI SPOT/VEGETATION profiles to split a land cover into more homogeneous sub-classes. This utilizes an intra-class unsupervised sub-clustering methodology instead of simple merging. This study was performed to provide a new ecolimatic map over Northeast Asia in the framework of Ecoclimap-2 global database construction for surface parameters. We used the University of Maryland's 1km Global Land Cover Database (UMD) and a climate map to determine the initial number of clusters for intra-class sub-clustering. An unsupervised classification process using six years of NDVI profiles allows the discrimination of different behavior for each land cover class. We checked the spatial coherence of the classes and, if necessary, carried out an aggregation step of the clusters having a similar NDVI time series profile. From the mapping system, 29 ecosystems resulted for the study area. In terms of climate-related studies, this new ecosystem map may be useful as a base map to construct an Ecoclimap-2 database and to improve the surface climatology quality in the climate model.

• Microbiology and Biotechnology Letters
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• v.3 no.3
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• pp.123-134
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• 1975

Out of 96 yeast strains isolated from various natural habitats, five strains were screened based on their ability to ferment agricultural biproducts such as rice-, barley-and wheat-bran, and sawdust. These were identified as Hansenula anomala var anomala, Candide utilis, C. pelliculosa, Debaryomyces hansenii, and Irpex lacteus. Using these yeasts the above mentioned agricultural biproducts were fermented in various combinations. The fermented product was fed to 180 male Starcroses for eight weeks and obtained a body weight increase of 15.1g a day, while the unfermented control feed increased 10.5g a day.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.30 no.1
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• pp.57-65
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• 2012

This work attempted to study the properties of expression of ground, the composition of outlook and the implications of the connotative symbolic scenery throughout investigating the properties of expression content and method of the scenery, outlook, viewpoint, natural features for each drawing and intention of making 4 old maps, which had been made in the period of the Great Korean Empire and had been called 'Wansan-dohyoung(完山圖形),' 'Jogyeongdan- bigak-jaesil-dohyoung(肇慶壇碑閣齋室圖形),' 'Jeonju-geonjisan-dohyoung(全州乾止山圖形)' and 'Jogyeongmyo-gyounggijeon-dohyoung(肇慶廟慶基殿圖形),' and analyzing the correlation between their drawings. For this aim, observatory investigation by using a map, on-spot investigation, analysis involving the satellite images and internet were carried out with literature review simultaneously. The result of investigation could be sum up as follows. Gyounggijeon(1410), Jogyeongmyo(1771) and Jogyeongdan(1899), where are the core space to lay the historically firm foundation for securing the fact Jeonju is the home of the Royal Family of Joseon, had been built, fixed and extended for giving legitimacy to the Joseon Dynasty and a part of strengthening of royal authority. And these had played an important role of spiritual mainstay from early in the Joseon Dynasty to the era of the Great Korean Empire and had been managed and maintained continuously. It is grasped that the 4 maps consist of Sanhyuoungdo(山形圖; a kind of a mountain map), which is the map for showing a burial place of Lee Han(李翰), the founder of the Joseon Dynasty, and its auxiliary drawings and these had been drawn intensively to justify dignity and authority of the Imperial Family and the Emperor after the name of country was renamed the Great Korean Empire as a part of national undertaking. In detail, Wansan-doghyoung is the key map for announcing the existence of Jogyeong-myo, Gyounggijeon and Jogyeongdan in Jeonju and informing their locations and Geonjisan-dohyoung is the map of divination based on topography for highlighting the geomantic justification of the founder's mausoleum. Jogyeongdan-bigak-jaesil-dohyooung is the partial map detailing for Geonjisan-dohyoung. Jeonju-geonjisan-dohyoung and Jogyeongmyo-gyounggijeon-dohyoung had employed the binary reduced scale and the bird-eye view method and in the above maps, Geonji Mountain is the main mountain and these maps make an exaggeration of the main geographical features, centering Wangjabong and Euimyoso, unlike the real geographical features. Also, the other main geographical features, which are found in the burial place, are expressed in detail by changing the view. In the point of view of 1 set being consisted of 4 maps, 'Wansan-dohyoung' has the property not only as Gunhyoundo, which Gun and Hyoun mean a unit of the administrative district, respectively and Gynhyoundo is a kind of the map for recording their locations, but also as the map of showing their locations. On the other side, 'Jogyoungmyogyounggijeondohyoung' is a kind of lay-out drawing as a partially detailed map. In addition, it has been found out that 'Jeonju-geonjisan-dohyoung' and 'Jogyeongdan-bigak-jaesil-dohyoung' is not only Pungsu- hyounggukdo having the function of Sanhyoungdo but also a detail drawing. On the base of these properties, it is considered that the functionality as a serial map had been strengthened, unlike the existing old maps.