• Spatial Information Research
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• v.22 no.2
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• pp.63-71
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• 2014

Ocean leisure sports have recently emerged as one of so-called blue ocean industries. They are sensitive to diverse environmental conditions such as current, temperature, and salinity, which can increase needs of forecasting data as well as in-situ observations for the ocean. In this context, a Web-based geovisualization system for coastal information produced by model forecasts was implemented for use in supporting various ocean activities. First, FVCOM(Finite Volume Coastal Ocean Model) was selected as a forecasting model, and its data was preprocessed by a spatial interpolation and sampling library. The interpolated raster data for water surface elevation, temperature, and salinity were stored in image files, and the vector data for currents including speed and direction were imported into a distributed DBMS(Database Management System). Web services in REST(Representational State Transfer) API(Application Programming Interface) were composed using Spring Framework and integrated with desktop and mobile applications developed on the basis of hybrid structure, which can realize a cross-platform environment for geovisualization.

• Journal of the Korean Arthroscopy Society
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• v.4 no.1
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• pp.38-41
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• 2000

Purpose : We report a result of arthroscopic resection after inner-wall staining for treatment of prepatellar bursitis which was not treated conservatively. Materials and Methods : Between January 1996 and October 1998, We treated arthroscopically 11 patients with prepatellar bursitis. Arthroscopic resection was performed with shaver after inner-wall staining using Methylene Blue and then placed continuous suction drainage and compressive dressing. Results : All patients had no tender scars and were able to walk immediately after procedure. We found one case of late infection during follow-up. Conclusion : Arthroscopic bursectomy minimizes the complication of open bursectomy such as pain or large scar. Skin perforation would be prevented by inner-wall staining.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.30-36
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• 2010

This study was conducted to investigate the effects of blueberry extract on cell death, ROS and gene expression patterns associated with the anti-cancer activity in human breast cancer MCF7 cells. To accomplish this, 20 mg/mL concentration of blueberry extract was added to the cell culture for 0, 6, 12, 24 or 48 h, after which the effects were evaluated by various analyses. MTT assay showed that the cellular activities decreased rapidly during the first 12 h of treatment. During this period, dual staining with Hoechst33322 and propidium iodide also produced a similar trend in which the dead or dying cells increased sharply. Furthermore, evaluation of BrdU incorporation as an index for cell proliferation revealed a marked decrease during the first 12 h of treatment, suggesting that anticancer activity involves the inhibition of cell proliferation and induces cell death. ROS also increased according to the duration of the treatment, indicating intracellular accumulation is associated with the cell death. RT-PCR analysis revealed significant decreases in anti-apoptotic (Bax) and increases in pro-apoptotic gene expressions (Bci-2, caspase- 3, and 9) (p<0.05). Taken these together, blueberry extract induces ROS accumulation in MCF7 cells, causing inhibition of cell proliferation and eventually leading to cell death. This cell death was associated with apoptotic gene expression in blueberry-treated cells for up to 24 h.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.577-585
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• 2013

This study investigated the physicochemical and sensory characteristics of rice pound cake prepared with various amounts of blueberry powder. The weight of rice pound cakes with additions of 2~8% blueberry powder increased from 418.58 to 420.50 g. The volume and specific loaf volume of rice pound cakes prepared by adding blueberry powder were lower than those of the control. The baking loss rate for the control was 7.72% and that of rice pound cakes prepared by adding blueberry powder decreased by 6.98~6.56%. The moisture contents of rice pound cakes added with blueberry powder were higher than the control. The pH levels for rice pound cakes prepared with blueberry powder ranged between 6.47 and 7.58 and that of the control was 8.11. The microstructural observation by scanning electron microscopy (SEM) showed well developed air cells of control. DPPH radical scavenging activity of the control group was 13.6%, whereas pound cakes prepared by adding blueberry powder ranged from 35.2~78.8%. The "a" value of redness was increased, but L and b value were decreased significantly by additions of blueberry powder. The full textural properties of rice pound cakes were being significantly increased by additions of blueberry powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 4~6% of substituted sample groups were higher than those of others. The results of this study suggest that additions of 4~6% blueberry powder was the best substitution ratio for rice pound cakes.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.546-560
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• 2013

In this study, a natural fermentation starter formulation was developed for manufacturing Korean bread products by substituting baker's yeast with naturally fermented blueberry starters. As the incubation time of the blueberry extracts increased, the pH and total titratable acidity increased. The sweetness (brix%) of blueberry extracts containing various amounts of sugar were higher than the other sample. The result of alcoholicity for naturally fermented blueberry extracts, the fermented blueberry extract containing 20% sugar was highest. Lactic acid bacteria counts increased until the 4th day; however, it decreased from the 5th day, and viable yeast counts increased consistently until the 5th day. The volume for naturally fermented blueberry extracts increased as the incubation time increased. As the fermentation time of blueberry starters increased, the pH of bread dough decreased. The RVA analysis conveyed that wheat flour retrogradation was retarded by increasing the blueberry starter content. The weight of pan breads containing blueberry starters were higher than that of the control, while the volume, specific volume and baking loss rate were lower than those of the control. The moisture content of pan breads containing blueberry starter decreased as storage time increased. In analyzing the visible mold colony during 7 days of storage at $28^{\circ}C$, mold growth in pan breads containing the blueberry starter was retarded. The hardness of breads containing blueberry starters were significantly increased as storage time increased. The breads containing 50% naturally fermented blueberry starter have acceptable sensory properties. In conclusion, these results indicated that 50% of natural fermentation blueberry starter could be very useful as a substitute for yeast when making naturally fermented bread.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.17 no.5
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• pp.151-159
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• 2018

Recently, stereoscopic technology has become a potential for blue ocean as a new growth power industry, and interest in it has been steadily increasing with the development of virtual and augmented reality technologies. Various methods such as binocular parallax and polarized glasses have been developed and used for stereoscopic image expression, but they have limitations such as eye damage, headache, crosstalk and resolution degradation. In this paper, we present a new method of stereoscopic image representation that can overcome the limitations and verify its applicability through basic experiments for object extraction and real - time image representation.

• Asian Journal of Turfgrass Science
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• v.24 no.2
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• pp.161-164
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• 2010

Dollar spot, caused by Sclerotinia homoeocarpa F.T. Bennett, is the most economically important turfgrass disease on golf courses in North America due to its persistent nature. Fungicides, plant growth regulators, and other products were evaluated for preventative control of dollar spot and the secondary effects on brown patch and Pythium in a mixed stand of creeping bentgrass and annual bluegrass golf course putting green. Most fungicides provided excellent control of dollar spot throughout the trial but Rhapsody alone did not provide adequate control. Civitas applied alone and tank-mixed with Banner MAXX(R) and Daconil Ultrex(R) provided acceptable control throughout the study. No phytotoxicity was observed on any of the treatments applied but a darker green color and reduction in turfgrass growth was observed in a treatment with plant growth regulator, Trimmit. Treatments that contained Civitas and the Civitas Harmonizer also exhibited green pigmentation.

• Journal of the Korean Chemical Society
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• v.54 no.3
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• pp.300-309
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• 2010

The ability of sodium-exchanged clay particles as an adsorbent for the removal of commercial dyes, Methylene blue (MB) and Malachite green oxalate (MG) from aqueous solutions has been investigated under various experimental conditions. The effect of the experimental parameters, such as pH solution, agitation time, adsorbate concentration and adsorbent dose were examined. Maximum adsorption of dyes, i.e. >90% has been achieved in aqueous solutions using 0.03 g of clay at a pH of 7 and 298 K for both dyes. The adsorption process was a fast and the equilibrium was obtained within the first 5 min. For the adsorption of both MB and MG dyes, the pseudo-second-order reaction kinetics provides the best correlation of the experimental data. The adsorption equilibrium results follow Langmuir and Dubini-Radushkevich (D-R) isotherms with high regression coefficients $R^2$ > 0.98. The mean free energies $E_a$ of adsorption from D-R model were 3.779 and 2.564 kj/mol for MB and MG respectively, which corresponds to a physisorption process.

• The Journal of the Korea institute of electronic communication sciences
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• v.12 no.4
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• pp.645-650
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• 2017

It is a system that controls temperature, humidity and fine-dust to make interior environment more comfortable for modern people who spend 90% of the time in indoor. In an experiment of finding which one of temperature and humidity influence more to discomfort index, for a fixed temperature of 21, discomfort index increased by 0.1 with a 1 change of humidity, and for a fixed humidity of 40, discomfort index increased by 1.2 with a 1 change of temperature. As a result, it was found that the temperature is more influential than the humidity to discomfort index. In an experiment of measuring communicational limitation of Bluetooth, the communication was possible for at most 30 meters without obstacles. With high obstacles like walls or steel bars, it was able to penetrate at most 2 obstacles and maximum distance which it can communicate was 10 meters for just one high molecule obstacle.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.96-104
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• 2018

The purpose of this study was to promote consumption of rice through production of jeungpyun added with blueberry attracting attention as a functional food material and to develop a functional blueberry supplement suited to the preference of Westernized consumers. For that pupose, we performed physicochemical quality test and sensory test after preparing the jeungpyun added with blueberry powder based on a ratio of 1%, 2%, 3%, and 4% of rice flour. The results of this experiment can be summarized as follows. When the addition of blueberry powder increased, the moisture content in jeungpyun decreased, but there was no significant difference between the samples. The lightness and the yellowness related to chromaticity decreased and redness increased when the addition of blueberry powder increased. The pH of the dough in jeungpyun increased significantly (p<0.001) when addition of blueberry powder increased. As the fermentation progressed, the pH tended to decline. The volume of dough decreased when addition of blueberry powder increased. The volume was the highest after the first fermentation, and decreased after the second fermentation. Viscosity decreased significantly as the addition of blueberry powder increased, and increased as fermentation time increased, and decreased after the third fermentation. A test was conducted to determine difference in characteristics, and the results showed that the color intensity, cell uniformity, blueberry flavor and sweetness were strong when the addition of blueberry powder increased. The results of preference test showed that JB3 containing 3% blueberry powder had the best appearance, flavor and overall acceptance.