• Journal of the Korean Society of Marine Environment & Safety
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• v.22 no.1
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• pp.74-81
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• 2016

Because most of the passengers are not accustomed with onboard environments, it is very important to analyze and predict the behaviors' characteristics of passengers under disasters' conditions, and apply those results for making countermeasures. On this view point, this study focused on the walking characteristics of onboard-novices are tested and analyzed under blackout condition that has high possibility to happen. As a result, comparing to under normal lighting conditions, the waking times under blackout conditions are 155.8~247.1 % longer on full path, 56.9~331.7 % on corridors, 75.3~152.9 % on stairs, respectively. And under the same blackout conditions, walking times in cases of the exit guidance marks being attached on top side of walls saved times, like 21.6~24.0 % on full path, 37.7~58.9 % on corridors, 18.7~19.2 % on stairs, comparing to the cases of exit guidance marks being not attached. On the other hand, after tests under without exit guidance marks, 60.7% among respondents answered that internal structures like wall/stair (35.7 %) and handrail (25 %) are very helpful to decide way findings, and 28.6 % selected personal instincts is important. But 50 % responded that exit guide marks are effective to find ways, after the tests under with exit guidance marks.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.729-735
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• 2009

The objective of this study was to evaluate the quality characteristics of Sulgidduk added with cabbage powder. The moisture contents of Sulgidduk added with cabbage powder ranged from 37.2 to 33.7% and were significantly lower than those of the control. As the amount of cabbage powder increased, the L-value was reduced, while the a- and b-values were increased. In terms of textural characteristics, Hardness, Adhesiveness, Springiness, Cohesiveness, Gumminess, and Chewiness decreased with greater concentrations of cabbage powder. Sensory evaluation revealed that the favorite degree of color, flavor and taste received high increasing scores with increasing addition amounts of cabbage powder, while the Chewiness did not differ significantly (p<0.05) among the samples. The moistness found to be highest in the control, while it decreased as the amount of cabbage powder increased. The overall acceptance was highest as (6.00) for the Sulgidduk (CS6) that contained 6% of the cabbage powder. Overall, the results of this study indicate that adding 6% cabbage powder to Sulgidduk was produced the optimal results, and provided good quality characteristics and high overall acceptance.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.85-91
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• 2013

In this study, the effects of adding cheese in the manufacture of rice cakes having 5 different vegetable-derived natural coloring materials were investigated with respect to quality characteristics during storage. Rice cake samples were prepared without (control) or with the addition of 2.0%, 3.0%, or 4.0% cheese. Changes in pH, external appearance, total solid content, and scanning electron microscopy (SEM), texture and sensory characteristics were monitored during storage. The sensory and texture characteristics of the rice cakes with cheese were investigated with respect to color, flavor, and overall acceptability. The total solid content and pH of the cheese-treated rice cakes were higher than that of the control during storage. Rice cakes added with cheese had higher liquid flavor than control. Results revealed that rice cakes added with cheese at less than 4% addition had the best taste, appearance, and sensory properties. Moreover, the addition of cheese to five-colored rice cakes provides additional nutrients while maintaining flavor and quality.

• Journal of Dairy Science and Biotechnology
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• v.38 no.2
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• pp.89-98
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• 2020

The purpose of this study was to investigate the probiotic properties of lactic acid bacteria (LAB) isolated from a Korean traditional food kimchi. Gram staining was performed by Macrogen (Macrogen, Inc.) for identification of the LAB. Five strains of LAB were identified, including DKGF9 (Lactobacillus plantarum), DKGF1 (L. paracasei ), DKGF8 (L. casei ), DK207 (L. casei ), and DK211 (L. casei ). The biological activities of the isolated strains were assessed. The results showed that heat resistance of the strains was similar to or higher than the commercial strain L. acidophilus LA-5. Indirect testing of the ability of the strains to attach to the mucin layer revealed that DKGF9, DKGF1, and DKGF8 have high binding affinities for the mucous layer. All strains showed antimicrobial activity similar to or higher than the commercial strain LA-5. In proteolysis experiments, the diameters of proteolysis zones of the five strains increased in the period of 24-72 h, with DKGF1 exhibiting the largest zone diameter. Three strains were selected based on their antioxidant activities. Among the five isolated strains, L. paracasei DKGF1 showed potential probiotic activity, and thus, it may be useful for the development of health-promoting products.

• Journal of the Korea Concrete Institute
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• v.15 no.2
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• pp.234-245
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• 2003

Most of the concrete bridge structures are exposed to damage due to the excessive traffic loading and the aging of the structure. The damage of concrete causes the further deterioration of the function in the concrete structure due to corrosion of the reinforced bars and decohesion between the concrete and the reinforced bar. The quick rehabilitation of the damaged concrete structures has become of great importance in the concrete structural system in order to avoid the further deterioration of the structures. Recently fiber sheets are used for strengthening the damaged concrete structures due to its many advantages such as its durability, non-corrosive nature, low weight, ease of application, cost saving, control of crack propagation, strength to thickness ratio, high tensile strength, serviceability and aesthetic. However, the lack of analytical procedures for assessing the nominal moment capacity by the fiber sheet reinforcement leads to difficulties in the effective process of decisions of the factors in the strengthening procedure. In this work, flexural strengthening effects by fiber sheets bonded on bottom face of the member are studied for the reinforced concrete T beam. In addition, auxiliary flexural strengthening effects by U-type fiber sheets bonded on bottom and side faces of the member to prevent delamination of the bottom fiber sheet are theoretically investigated. The analytical solutions are compared with experimental results of several references to verify the proposed approach. It is shown that the good agreements between the predicted results and experimental data are obtained.

• Journal of the Korea Concrete Institute
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• v.29 no.2
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• pp.159-167
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• 2017

A precast concrete deck system is considered an effective alternative in terms of its rapid construction and quality assurance than cast-in-place concrete deck. In precast concrete deck system, structural performance and serviceability are mostly determined by the connection methods between the precast decks. This research proposes more improved precast deck system with asymmetric ribbed connection details improving the disadvantage of previous precast deck system such as difficulties in assembling precast decks. And in this precast deck system, a separate form is not required at the site because partition wall of the precast decks serves as a form when placing non-shrinkage mortar in the connection part of the precast decks. Therefore, rapid construction is possible. Flexural performance is verified through load tests considering main parameter such as rib length in the precast deck connection. From the test results, it can be inferred that the development of the rebar and prevention of adhesion failure in the partition wall of the precast deck system are important factors in securing the flexural performance. Although the structural performance of the precast deck system with asymmetric connection details is gradually reduced as the rib length in the precast deck connection increases, the proposed precast deck system shows sufficient flexural performance and can be applied to the connection part of precast decks effectively.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.24 no.6
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• pp.613-622
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• 2013

In this paper, an inductive clamping class-E power amplifier has been tested for wireless power transmission at ISM band, 13.56 MHz. The implemented power amplifier is designed to operate stably without destroying power transistor in wireless power transmission system which basically keeps not to align between a transmitting antenna and a receiving antenna. The power amplifier is also designed to enhance harmonic filtering characteristic. The amplifier was tested with a DC supply voltage of 28 V and input power of 25 dBm at 13.56 MHz. The test results show the output power level of 43 dBm, the difference power level between fundamental frequency and second harmonic frequency of more than 55 dBc, the dc current consumption of 830 mA, and the high power-added efficiency of 85 %. Finally, the implemented power amplifier operated normally with 830 mA DC current consumption from 28 V source when the two antennas were aligned, and the power transmission was successful. But when the two antennas were not aligned, its DC current consumption automatically decreased down to 420 mA to protect the switching transistor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.369-375
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• 2012

In this study, muffins were made with the addition of 50% acorn jelly powder and 0, 0.1, and 0.5% acorn ethanol extract powder. The moisture content of muffins decreased with an increase in the acorn ethanol extract powder concentration. Baking loss rate decreased with an increase in powder concentration. The lightness and yellowness of muffins decreased as the concentration of powder increased. Redness increased as the concentration of powder increased. The hardness of muffins increased, and cohesiveness decreased with an increase in powder concentration. Gumminess, and chewiness decreased by the addition of powder. The results of a sensory test showed that the texture quality of the muffin increased as the amount of added acorn increased. The taste of muffins increased with an increase in the powder concentration, but 1.0% acorn ethanol extract powder decreased. In terms of the overall acceptability, 0.1% acorn ethanol extract powder had the highest preference level.

• Journal of KIISE:Software and Applications
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• v.27 no.7
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• pp.769-783
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• 2000

In this paper, in order to disambiguate Korean noun word sense, we define a local context and explain how to extract it from a raw corpus. Following the intuition that two different nouns are likely to have similar meanings if they occur in the same local context, we use, as a clue, the word that occurs in the same local context where the target noun occurs. This method increases the usability of extracted knowledge and makes it possible to disambiguate the sense of infrequent words. And we can overcome the data sparseness problem by extending the verbs in a local context. The sense of a target noun is decided by the maximum similarity to the clues learned previously. The similarity between two words is computed by their concept distance in the sense hierarchy borrowed from WordNet. By reducing the multiplicity of clues gradually in the process of computing maximum similarity, we can speed up for next time calculation. When a target noun has more than two local contexts, we assign a weight according to the type of each local context to implement the differences according to the strength of semantic restriction of local contexts. As another knowledge source, we get a co-occurrence information from dictionary definitions and example sentences about the target noun. This is used to support local contexts and helps to select the most appropriate sense of the target noun. Through experiments using the proposed method, we discovered that the applicability of local contexts is very high and the co-occurrence information can supplement the local context for the precision. In spite of the high multiplicity of the target nouns used in our experiments, we can achieve higher performance (89.8%) than the supervised methods which use a sense-tagged corpus.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2017.05a
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• pp.164-164
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• 2017

해양환경 중 많이 사용되는 철강재료들은 그 가혹한 부식환경에 대응하기 위하여 일반적으로 피복 도장방식법이나 음극방식법이 적용되고 있다. 여기서 음극방식법은 선박 및 해양구조물의 해중부 부식에 대해 가장 효과적인 방식법으로 알려져 있다. 한편, 이와 같이 해수 중 철강재에 음극방식을 적용할 경우, 피방식체인 그 강재 표면에 해수 중 용존된 산소의 음극환원 반응이 일어나며 국부적인 알카리 표면 조건을 형성시켜 $Mg(OH)_2$와 $CaCO_3$의 막을 석출시킨다. 이와같이 음극방식 중 형성된 전착물은 방식해야 될 표면적을 감소시켜 방식전류밀도를 감소시키는 효과가 있는 것으로 보고되고 있다. 이렇게 석출된 전착물은 음극표면에 부분적으로 형성되고, 여러 가지 환경 조건 등의 영향을 받아 그 피막의 형성 정도도 가늠하기 어렵기 때문에 음극방식 설계 시 그 정도에 따른 영향을 고려-반영하기가 곤란하다. 또한 이 전착물은 그 형성 메커니즘에 관한 해석이나 강도, 균일한 밀착성, 장기적인 방식효과 및 효율성 등이 아직 충분히 입증되어 있지 않은 실정에 있다. 따라서 본 연구에서는 해수 중 다양한 전착 프로세스에 의해 제작된 전착물의 기간별, 도장코팅 종류별 특성변화를 분석 및 평가하고, 전착물에 의한 희생양극 소모전류 변화 측정 분석을 통해 전착막을 균일하고 치밀하게 형성시키기 위한 최적의 조건을 찾고자 하였다. 또한 석출속도, 밀착성 및 내식특성을 향상시키기 위해 해수 중 기체를 용해시켜 제작한 막의 특성을 분석-평가하였다. 본 연구에 사용된 강 기판은 일반구조용강(KS D 3503, SS400)으로 ${\varnothing}42.7{\times}1,000mm{\times}4.0t$의 형상으로 제작하였다. 인가된 전류밀도는 1, 3 및 $5A/m^2$이고 도장 코팅 종류별 전착 석출물의 형성차이 비교 분석을 위한 실험은 선박 및 해양구조물에 많이 사용되는 Universal Epoxy 도료 2종을 선정하여 진행하였다. 또한 Steel Wire Mesh의 영향을 알아보기 위해 Mesh를 설치하여 실험을 진행하였다. 기간별-도장 종류별 외관관찰, 전착물의 두께 측정, SEM, EDS 및 XRD를 통해 막의 모폴로지, 조성원소 및 결정구조를 분석하였으며, 전착물의 내식성과 내구성을 평가하기 위해 테이핑 테스트(Taping Test) 및 전기화학적 양극분극 시험을 실시하였다. 희생양극 소모율에 대한 전착물의 영향을 확인하기 위해 외부전원을 인가하여 전착 피막을 형성시킨 강 기판에 희생양극을 연결하여 희생양극 소모효율 측정 시험을 진행하였다. 전착물의 석출량은 시간 및 전류밀도의 증가에 따라 비례하여 증가하였으며, 음극전류 인가 시 금속과 용액 계면 사이의 확산층에서 발생한 $OH^-$ 이온으로 인해 금속과 용액 계면 사이 pH가 부분적으로 증가하여 $Mg(OH)_2$ 화합물이 많이 생성되는 것으로 확인되었다. 또한 Mesh의 부착으로 평활하지 않게 형성된 미세한 굴곡구조 및 표면적 증가로 인하여 단계적으로 피복되는데 필요한 시간이 지연되면서 $CaCO_3$에 비해 $Mg(OH)_2$ 화합물이 상대적으로 증가한 것으로 사료된다. $CaCO_3$(Aragonite) 구조는 견고한 피막으로 치밀하고 화학적 친화력이 높아 우수한 밀착성을 보였으며 전착물의 영향으로 양극 전류가 감소하였고, 이로인해 방식전류 절감효과를 얻을 수 있을 것으로 기대된다.