• Proceedings of the KAIS Fall Conference
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• 2003.06a
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• pp.343-346
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• 2003

본 연구에서는 IPA(isopropyl alcohol)를 분해물질로 선정하여 플라스틱 광섬유(Pastic Optical Fiber, POF)에 TiO₂를 코팅하여 오염물질을 분해하였다. P-25가 코팅된 POF의 표면은 유기계, 무기계, 유ㆍ무기 바인더를 사용한 것 모두 깨끗하였고, 무기계 바인더를 사용하여 코팅한 POF는 부착력이 현저히 떨어졌다. IPA 분해 결과, 무기계 바인더를 사용한 경우, 다른 종류의 바인더와는 다르게 IPA의 초기농도 값이 매우 작게나왔는데 이러한 결과는 반응기에 주입된 IPA가 평형이 될 때까지 기다리는 동안 흡착이 일어났기 때문으로 생각된다. 유기계 바인더를 사용하여 코팅한 POF는 IPA 분해 효율이 매우 저조하였고 유ㆍ무기 바인더를 사용하여 코팅한 POF의 IPA 분해 효율은 우수하였다. P-25와 IPA의 분해 효율이 우수한 유ㆍ무기 바인더의 비율을 10 : 10 : 8, 10 : 6, 10 : 4, 10 : 2로 바꾸어 IPA를 분해한 결과, P-25와 유ㆍ무기 바인더의 비율이 10 : 2일 때 IPA 분해 효율이 가장 우수하였다. 또한 P-25와 코팅액 제조 시 회석제로 사용되는 에탄올의 질량비를 1 : 7, 1 : 11, 1 : 15로 바꾸어 IPA를 분해한 결과, P-25와 에탄올의 비율이 1 : 15 일 때 IPA 분해 효율이 가장 우수하였다.

• Microbiology and Biotechnology Letters
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• v.14 no.5
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• pp.407-413
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• 1986

In an agitated bead reaction system, the enzymatic saccharification of uncooked starch was substantially enhanced. The enhancement mechanism was investigated front the view of the structural aspect of starch. The mechanical impact caused by the movement of the attrition-milling media resulted neither the destruction of microcrystalline structure nor the fragmentation of starch granule. instead, the most distinct phenomenon was the swelling of starch granule up to about 2.5 times, and the swelling mechanism was not similar with that caused by cooking. However, in the case of the enzyme addition in the attrition coupled reaction system, the swollen starch was easily fragmented into the large number of small particles by the synergistic action of the enzyme and milling-media. The exposed surface area of the fragmented particles plays the major role in enhancing the saccharification. The saccharification rate was quite different depending on the source of starch, the reason was discussed in terms of the granular structure of uncooked starches.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.140-147
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• 1998

The rheological properties of dough made from composite flour containing 30% of buckwheat flour with 80% of extraction rate and 70% of wheat flour, with addition of vital wheat gluten and/or gums, were studied for the development of buckwheat bread. From the farinograph data, water absorption, development time, and stability of the dough decreased as the amount of buckwheat flour increased. However, the addition of gluten increased the water absorption and development time but decreased the weakness of the dough. The use of xanthan gum showed a stability-increasing effect. From the extensograph data, extension and strength of the dough decreased with increasing amount of buckwheat flour, but resistance to extension increased. The addition of gluten increased the extension and strength of the dough, but decreased the resistance to extension. Guar and xanthan gum added at 0.2% level had little effect on extensograph data of the dough. Overall, addition of, vital wheat gluten improved the properties of buckwheat bread dough better than water-soluble gums.

• Korean Journal of Environmental Agriculture
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• v.2 no.2
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• pp.65-72
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• 1983

The effects of soil factors, pesticide application levels and environmental factors on the degradation of two carbamate insecticides, BPMC and carbofuran, in soil were studied under flooded and non-flooded conditions. The degradation patterns of BPMC or carbofuran were similar in flooded and non-flooded soils. It was also found that carbofuran was more persistent than BPMC in the test soil. Regards to organic contents of soils, high contents of organic matter reduced degradation of either BPMC or carbofuran and high soil pH accelerated degradation of both insecticides. Soil microorganisms seem to play an important role in the degradation of BPMC and carbofuran. Both chemical and biological degradations appear to contribute transformation of BPMC and carbofuran in the flooded soil.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.323-328
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• 2001

Breads were prepared with the addition of sprouted brown rice flour(SBRF) as a funtional ingredient up to 50%, and their quality characteristics were evaluated through analyses of proximate composition amino acid by HPLC, fatty acid by GC, and sensory evaluation. The optimum amount of SBRF for bread preparation was 30%(w/w). The more SBRF was added, the greater the proximate components such as ash, crude protein, crude fat, fiber and amino acid content were, although the baking quality such as volume decreased. The results of sensory evaluation for bread showed that the more SBRF was added, the lower the scores of color, appearance. texture and the feelings in the mouth were, but the higher the score of taste.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.266-276
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• 2012

Salt, one of the main ingredients to make bread, functions differently according to environmental changes such as usage levels and methods. We examined the effects of yeast soaking time in about 8% salt solution on gas production and fermentation rate of dough and characteristics of white bread. Gas retention, related to gas production and fermentation rate, was the best at the 45 min soaking time. And pH of dough was appropriate to the fermentation in the range of 15 to 45 min of soaking time. Volume and specific volume of bread were best in 45 min soaking time(p<0.001), but the hardness of crumb texture analyzed with TA was the hardest among the samples(p<0.001). Brightness of color(L value) was significantly affected by soaking time(p<0.001), but b value was not considered. According to the preference test, the white pan bread made with 45 min soaking time in salt solution was preferred the most.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.84-84
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• 2018

인공재배 매실나무겨우살이의 의약 화장품의 소재 및 산업화 가능성을 검토하기 위해 80% 에탄올 및 증류수 초음파추출물의 Tyrosinase 저해활성을 측정하였다. 인공재배한 매실나무겨우살이(PM, 동결건조) 및 자연산 굴참나무겨우살이(QM, 열풍건조, $30^{\circ}C$, 7day)의 80% 에탄올, 증류수 초음파추출물에 대한 tyrosinase 저해활성을 측정한 결과, 물 추출물의 경우 100 ppm의 농도에서 PM과 QM 모두 5분이 경과 하였을 때 PM은 88.37%, QM은 87.69%로 최대치를 나타내었고, 농도와 시간이 증가함에 따라 tyrosinase 저해활성이 감소하는 경향을 보여주었다. PM 80% 에탄올 추출물은 5분이 경과하였을 때 2,500ppm이 92.08%로 최대값을 보여주었고 이후 시간이 지남에 따라 저해활성이 감소되는 경향을 나타내었다. 반면 5,000ppm은 5분이 경과하였을 때 66.38%로 최소값을 나타낸 반면, 20분까지 저해활성이 증가하였고 10분이 경과한 이후로 거의 일정하게 유지되어 지속적으로 감소되는 1,000ppm보다 높은 저해효과를 보여 주었다. QM 80% 에탄올 추출물은 5분이 경과하였을 때 1,000ppm이 88.14%로 가장 높았고 5,000ppm은 63.49%로 가장 낮은 저해활성을 보여주었다. 15분까지 1,000ppm이 가장 높은 저해활성을 보여주었으나 꾸준히 감소한 반면, 2,500ppm의 경우 시간이 경과함에 따라 비교적 일정한 저해활성을 보여주어 15분이 경과한 이후로 2,500ppm의 저해활성이 가장 높게 나타났다. 25분이 경과하였을 때 2,500ppm은 70.27%로 가장 높은 저해활성을 나타내었고, 5,000ppm은 30.09%로 가장 낮은 저해활성을 보여주었다. 본 연구 결과에 따르면, 물 추출물의 경우 겨우살이의 농도가 낮을수록 더 높은 tyrosinase 저해활성을 나타내었고, 80% 에탄올 추출물의 경우 2,500ppm에서 가장 높은 저해활성을 나타내어 의약 화장품의 소재 및 산업화 가능성이 높음을 확인할 수 있었다.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.18-25
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• 1979

In order to investigate the effect of polishing washing and cooking processes on the residue level of BHC in rice grain, brown rice samples having a 0.3 ppm total BHC content were subjected to various treatments and residue analysis. The results are summarized as follows: 1) The conventional polishing process of brown rice decreased the residue level down to 8 and 20% for 100 and 70% polished rice, respectively. 2) The washing procedure decreased the level to 34 and 31% for 100 and 70% polished rice, respectively. 3) The cooking processes with a conventional kettle and an automatic electric cooker decreased the residue level to 86 and 77% in 100% polished rice, and 69 and 41% in 70% polished rice, respectively. 4) By summation of the above results in sequence. it was concluded that the residue levels of BHC in cooked rice were 2.3 and 4.3% of original residue in the brown rice for 100 and 70% polished rice, respectively.

• The KIPS Transactions:PartB
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• v.13B no.2 s.105
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• pp.89-96
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• 2006

In this paper, we propose two approaches for the character segmentation on Korean document images. One is an improved version of a projection profile-based algorithm. It involves estimating the number of characters, obtaining the split points and then searching for each character's boundary, and selecting the best segmentation result. The other is developed for low quality document images where adjacent characters are connected. In this case, parts of the projection profile are cut to resolve the connection between the characters. This is called ${\alpha}$-cut. Afterwards, the revised former segmentation procedure is conducted. The two approaches have been tested with 43,572 low-quality Korean word images punted in various font styles. The segmentation accuracies of the former and the latter are 91.81% and 99.57%, respectively. This result shows that the proposed algorithm using a ${\alpha}$-cut is effective for low-quality Korean document images.

• The Journal of Korean Institute of Information Technology
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• v.16 no.12
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• pp.127-137
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• 2018

Parturition is an important event for farmers as it provides economic gains for the farms. Thus, the effective management of parturition is essential to farm management. In particular, the unit price of cattle is higher than other livestock and the productivity of cattle is closely associated to farm income. In addition, 42% of calving occurs in the nighttime so accurate parturition predictions are all the more important. In this paper, we propose a method that accurately predicts the calving date by applying core body temperature of cattle to deep learning. The body temperature of cattle can be measured without being influenced by the ambient environment by applying an ingestible bio-sensor in the cattle's rumen. By experiment on cattle, we confirmed this method to be more accurate for predicting calving dates than existing parturition prediction methods, showing an average of 3 hour 40 minute error. This proposed method is expected to reduce the economic damages of farms by accurately predicting calving times and assisting in successful parturitions.