• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1998.12a
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• pp.481-486
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• 1998

• The Korean Society of Law and Medicine
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• v.19 no.1
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• pp.81-111
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• 2018

Recently in Korea, public interest about patient safety has increased because patient safety incidents occurred continuously. In addition, as the way of coping with medical personnel and medical institutions after occurrence of patient safety incident became controversial, the necessity of introducing apology law and disclosure law was raised. We analyzed the contents of apology law and disclosure law in U.S.A and critically examined the legislative movements in Korea. First, the Apology law requires that a medical personnel provide apology, consolation, sympathy to the patient for discomfort, pain, damage or death, and that the expression of apology shall be inadmissible as evidence of an admission of liability in civil action or administrative proceeding. The Apology law is divided into 'full apology law' and 'partial apology law' depending on whether mistake, error, fault, liability, and legal liability shall be inadmissible. Meanwhile, Disclosure law enforces or voluntarily enforces the law to communicate with the patient regarding the disclosure of the incident, the cause of incident, the compensation plan, and the measures to prevent the recurrence in the adverse incident that serious harm to the patient. In Korea, the concern about patient safety incidents has been amplified, and as the importance of communication between the medical personnel and patient has been recognized, the revision bill for the "Patient Safety Act", which adopted the U.S.A apology or disclosure law, was submitted to the National Assembly. The purpose of this study was to critically review the contents of the revised legislation based on the analysis of the apology law and disclosure law in U.S.A. and to provide implications for future legislative direction.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.49 no.4
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• pp.375-383
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• 2023

Malic acid-catalyzed transformation has been developed to produce ginsenoside Rg3 which is increasingly in demand as a functional ingredient. The optimization of the conversion of red ginseng saponin (RGS) to ginsenoside Rg3 by acid catalyzed transformation was carried out using Box-Behnken design (BBD) based on Response Surface Analysis (RSM). The main independent variables were malic acid concentration, temperature, and reaction time. Conversion of ginsenoside Rg3 was performed according to BBD model and optimization conditions were analyzed. The concentration of the converted ginsenoside Rg3 ranged from 1.548 mg/L to 4.558 mg/L, and the highest production was obtained under the condition of reacting 1% malic acid, 50 ℃ and 9h. Consequently, The independent variables affecting the production of ginsenoside Rg3 were identified in the following order: malic acid concentration, reaction time and temperature. In addition, it was confirmed that the interaction between malic acid concentration and reaction time had a greater influence than the temperature.

• Food Science and Preservation
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• v.19 no.3
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• pp.413-419
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• 2012

Fermentation of ice apple wine from freeze-concentrated Fuji apple juice to 36 $^{\circ}Brix$ was carried out using Saccharomyces cerevisiae SS89, a sugar-tolerant wine yeast strain. The characteristics of the fermentation and the properties of ice apple wine were compared with those of S. cerevisiae W-3, an industrial wine yeast that was used as a control in this study. During the fermentation, the alcohol content increased more rapidly by S. cerevisiae SS89 together with the decrease of the soluble solid content, compared to S. cerevisiae W-3. It reached 12% (v/v) after 15 days of fermentation by S. cerevisiae SS89 (12.4%, v/v) and 21 days by S. cerevisiae W-3 (12.6%, v/v). The soluble solid contents of the SS89 and W-3 wines were 24.0 and 23.6 $^{\circ}Brix$, respectively. Lactic acid was detected at the highest level, followed by malic aid, among the organic acids in both wines. No big differences in the organic acid contents were observed based on the strains. In the SS89 wine, higher levels of methanol, propanol, butanol, and isoamyl alcohol were detected, together with a lower isobutanol content, compared with the W-3 wine. The SS89 wine showed higher level of intensity as well as higher Hunter's L and b color values compared to the W-3 wine. In the sensory evaluation, similar scores in color, flavor, taste, and overall preference were obtained in the two wines. Therefore, S. cerevisiae SS89 was thought to be useful for the rapid fermentation of ice apple wine.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.176-181
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• 1980

As a part of experiments aimed to reduce the acidic taste of a soured fruit wine, a selected yeast strain was studied on its morphological and physiological properties as well as its fermentative characteristics of apple wine. The results obtained were as follows. 1. The selected yeast strain was identified as a strain of Schizosaccharomyces pombe. 2. The tolerance of the strain to metabisulfite in apple juice was stronger than that of wine yeast. 3. The growth rate of the strain was more rapid than those of wine yeast and Sake yeast when cultured in apple juice at $25^{\circ}C$, but it was decreased below the levels of others when cultured at $15^{\circ}C$. 4. The levels of ethanol production and acid reduction by the strain were high when the apple wine brewed at $25^{\circ}C$, while these were dropped significantly at $15^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.244-249
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• 1982

In order to reduce malic acid in low-alcohol content appel wine $(6{\sim}9%)$ malate-decomposing yeast, Schzosaccharomyces japonicus var. japonicus St-3 was used. Fallen apples before the harvesting season were collected and extraction was made. The apple extract was fortified with sucrose to make final sugar concentration of 18% in case of 9% base wine. High acid content in the primarily fermented apple wine could be reduced by following with malo-alcoholic fermentation using Schizosaccharomyces japonicus var. japonicus St-3 in second half of alcoholic fermentation using Saccharomyces sp. R-11. Secondary fermentation was proceeded at low temperature $(7{\sim}8^{\circ}C)$ for 130 days using Saccharomyces sp. R-11. Prior to the secondary fermentation, two percent of sugar was added to the base wine in order to produce carbon dioxide gas. And each five percent of specially prepared malt extract and hop extract were added to the base wine in order to increase foam stability. Better shelf-life was observed by keeping high carbon dioxide pressure$(2.3{\sim}2.5kg/cm^2)$ in the bottle. It was assured that the better low-alcohol content apple wine could be brewed by the method which we used above.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.513-518
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• 2003

Three kind of apple kochujangs were prepared using different commercial meju (normal commercial product, two commercial product from Aspergilius sp. and Bacillus sp.) and investigated about characteristics. The contents of total free sugar were the highest, 22.43% in apple kochujang (II) after 10 week fermentation. The glucose was specially high ratio in apple kochujang (III). The contents of total amino acid were 107.53~401.52 mg% in apple kochujang (I), 108.69~441.19 mg% in apple kochujang (II) and 106.82~423.28 mg% in apple kochujang (III). From the sensory evaluation after 12 weeks, the scores for flavor preference and total acceptability were the highest in apple kochujang (III). There was no significant difference for taste and color in apple kochujangs.

• Journal of IKEEE
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• v.28 no.2
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• pp.150-157
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• 2024

In this paper, we propose a novel algorithm for predicting the number of apples on an apple tree using a deep learning-based object detection model and a polynomial regression model. Measuring the number of apples on an apple tree can be used to predict apple yield and to assess losses for determining agricultural disaster insurance payouts. To measure apple fruit load, we photographed the front and back sides of apple trees. We manually labeled the apples in the captured images to construct a dataset, which was then used to train a one-stage object detection CNN model. However, when apples on an apple tree are obscured by leaves, branches, or other parts of the tree, they may not be captured in images. Consequently, it becomes difficult for image recognition-based deep learning models to detect or infer the presence of these apples. To address this issue, we propose a two-stage inference process. In the first stage, we utilize an image-based deep learning model to count the number of apples in photos taken from both sides of the apple tree. In the second stage, we conduct a polynomial regression analysis, using the total apple count from the deep learning model as the independent variable, and the actual number of apples manually counted during an on-site visit to the orchard as the dependent variable. The performance evaluation of the two-stage inference system proposed in this paper showed an average accuracy of 90.98% in counting the number of apples on each apple tree. Therefore, the proposed method can significantly reduce the time and cost associated with manually counting apples. Furthermore, this approach has the potential to be widely adopted as a new foundational technology for fruit load estimation in related fields using deep learning.

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.6 no.11
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• pp.2-11
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• 1985

과수농사를 짓는데 있어서 어느 해이던 간에 병해충의 발생이 없는 해는 없다. 올해 역시 예년과 마찬가지로 각종 병해충이 발생되었던 한해였다. ''70년도부터 ''85년도까지의 주요 병해충 발생양상을 보면, 점차 증가하고 있는 병해로 사과반점낙엽병과 부패병이 있는데, 이들 병은 ''70년대초에는 거의 무시할 정도의 발생을 보인 병들로 ''78년이후 급증하는 병이며, 해충은 점박이응애, 사과굴나방, 조팝나무진딧물, 포도호랑하늘소 같은 것들로 이들 해충은 현재 농약만으로의 방제가 어려운 상태에 있다. 이와는 반대로 점차 그 발생이 감소하고 있는 병해충은 ''70년초 심하였던 배나무적성병, 복숭아축엽병으로 ''75$\~$''80년도에 와서 거의 미미한 발생을 보이고 있다. 반면 예나 지금이나 지속적인 발생으로 과수재배농가에 피해를 주고 있는 것으로 사과부란병, 복숭아세균성천공병, 심식충류, 잎말이나방류, 깍지벌레류 등이 있다. 이들중 올해 가장 문제가 되었던 것은 사과탄저병으로 금년도의 기상조건이 발병에 좋은 조건이었고, 방제시기에 일기가 불순하여 충실한 방제를 하지 못한 관계로 더욱 심하였다.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.201-206
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• 2003

An apple wine was prepared by fermentation at $25^{\circ}C$ for 2 weeks using Saccha개myces cerevisiae KCCM 12224, followed by aging at $15^{\circ}C$ for 14 weeks, and its physicochemical and microbiological changes were investigated. The viable bacterial cell numbers, increased from $1.4{\times}10^3\;CFU/ml$ at the beginning of fermentation, to $2.8{\times}10^6\;CFU/ml$ after 2 weeks, but decreased to $1.0{\times}10^5\;CFU/ml$ after aging. The viable yeast cell numbers changed from $4.3{\times}10^4\;CFU/ml$ to $1.2{\times}10^7\;CFU/ml$ during the fermentation, and decreased to $1.2{\times}10^4\;CFU/ml$ after aging. Sugar content changed from $20.0^{\circ}Brix$ to $8.5{\circ}Brix$, and reducing sugar content was changed from 9.66% to 6.44%. Alcohol content and acidity increased to 7.0% and from 0.19% to 0.24%, respectively. No changes in acidity, pH, and sugar content were observed during the aging, but reducing sugar and solid contents decreased. When apple wine was fultered through $0.45\;{\mu}m$ nitrocellulose membrane followed by various ultrafiltration membranes with different molecular weight cut-off values, the initial flux $(121.2\;liter/m^2/h)$ and the average flux of Biomax 100k membrane were the highest among the membranes used. These membrane filtration treatments resulted in complete removal of microorganisms as well as decrease in turbidity and solid content without changes in other chemical properties. No changes in the physicochemical properties of the apple wine and no microorganisms were detected during the storage at $156{\circ}C$ for 6 weeks.