• KSCE Journal of Civil and Environmental Engineering Research
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• v.28 no.1B
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• pp.11-20
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• 2008

The spillway type of small and midsize dams in Korea is almost overflow weir. To examine flood control capacity of overflow spillway, FLOW-3D was applied to Daesuho dam and analysis was focused on the discharge of dam spillway by changing weir shape. Overflow phases and discharges of linear labyrinth weir and curved labyrinth weir were compared with those of existing linear ogee weir. Hydraulic model experiment was performed to verify numerical result. Verification results showed that overflow behaviors and flow characteristics in the side channel by hydraulic model experiment and numerical simulation are well matched, and water surface elevation at side wall coincides with each other. When the reservoir elevation was increased up to design flood level, in case of the linear ogee weir the flow over the crest ran through smoothly in the side channel, whereas in cases of linear labyrinth weir and curved labyrinth weirs, the flow discharge was increased by 40 cms, and the flow over the weir crest, rotating counter-clockwise, was submerged in the side channel. The results of the water level-discharge curve revealed that labyrinth weir can increase discharge by 71% compared to the discharge of linear ogee weir at low reservoir elevation since it can have longer effective length. But as water surface elevation rises, the slope of water level-discharge curve of labyrinth weir becomes milder by submergence and nappe interference in the side channel.

• Geophysics and Geophysical Exploration
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• v.27 no.2
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• pp.91-107
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• 2024

Single-channel seismic exploration has proven effective in delineating subsurface geological structures using small-scale survey systems. The seismic data acquired through zero- or near-offset methods directly capture subsurface features along the vertical axis, facilitating the construction of corresponding seismic sections. However, substantial noise in single-channel seismic data hampers precise interpretation because of the low signal-to-noise ratio. This study introduces a novel approach that integrate noise reduction and signal enhancement via matrix rank optimization to address this issue. Unlike conventional rank-reduction methods, which retain selected singular values to mitigate random noise, our method optimizes the entire singular value spectrum, thus effectively tackling both random and erratic noises commonly found in environments with low signal-to-noise ratio. Additionally, to enhance the horizontal continuity of seismic events and mitigate signal loss during noise reduction, we introduced an adaptive weighting factor computed from the eigenimage of the seismic section. To access the robustness of the proposed method, we conducted numerical experiments using single-channel Sparker seismic data from the Chukchi Plateau in the Arctic Ocean. The results demonstrated that the seismic sections had significantly improved signal-to-noise ratios and minimal signal loss. These advancements hold promise for enhancing single-channel and high-resolution seismic surveys and aiding in the identification of marine development and submarine geological hazards in domestic coastal areas.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.589-596
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• 1998

This study was carried out to evaluate the quality attributes of soy yogurts prepared by different types of oligosaccharides (fructooligosaccharide, galactooligosaccharide , isomaltooligosaccharide) and Bifidobacteria (B. bifidum B. breve, B. infantis) containing enzyme treated soy protein isolate in terms of pH, titratable acidity, total number of viable cells of Bifidobacteria, ${\alpha}$-galactosidase activity, organic acids, volatile compounds. The pH values of soy yogurts fermented by B. bifidum showed the highest significantly but those fermented by B. infantis showed the lowest significantly, while the titratable acidity of soy yogurts were vice versa. The viable cells of Bifidobacteria of all soy yogurts showed more than 10$\^$9/ CFU/ml and soy yogurts fermented by B. infantis showing below pH 4.6 showed more than 10$\^$9/ CFU/ml after storage at 4$^{\circ}C$ for 7 days. The activity of ${\alpha}$-galactosidase showed the highest in the culture of B. infantis among the Bifidobacteria tested. Among the Bifidobacteria tested, the contents of lactic acid and acetic acid showed the highest in soy yogurts fermented by B. infantis but citric acid and propionic acid were the lowest. Among the Bifidobacteria tested, the contents of n-hexanal showed the highest in soy yogurts fermented by B. breve and a little amounts of acetaldehyde were present in all soy yogurts.

• Korean Journal of Food Science and Technology
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• v.8 no.1
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• pp.19-32
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• 1976

The laboratory Mejus as well as home-made Meju and improved Meju received from Korea were ripened in the brine for up to 8 months and the changes is the chemical composition during the process were determined and the differences between the types of Meju were compared. On the basis of the amino acid pattern, the changes in the protein quality of soybean during the process was evaluated. No significant changes in the general chemical composition of Meju were noticed during the ripening for 8 months. However, the nitrogen solubility of Meju increased for $13{\sim}29%$ to $66{\sim}78%$ during 8 month ripening of the Meju-brine mixture. The concentration of free amino-N to the total-N increased from $4{\sim}7%$ in Meju to $29{\sim}35%$ in the 8month ripened mixture. The concentration of amino-N to the total-N increased from $1{\sim}4%$ in Meju to $5{\sim}14%$ in the 8month ripened mixture and the changes varied with the type of Meju used. Remarkable changes in the amino acid pattern of soybean were occured during the ripening process. The concentration of methionine decreased to the half of original Meju during the first month of ripening. Arginine and histidine were destroyed rapidly by the ripening longer than 1 month. A considerable amount of ornithine was synthesized during the ripening. The amino acid pattern of Meju did change drastically during the ripening longer than 3 months and the changes varied with the type of Meju. The retention of the nutrients in soybean during 8 month ripening of the laboratory 3 month Meju in the brine was 49% for carbohydrates, 107% for crude fat, 93% for crude protein and 74% for the total amino acid. Histidine, arginine and methionine and 74% for the total amino acid. Histidine, arginine and methionine were the most damaged during the process, retaining only 25%, 27% and 49% of the contents in raw soybean, respectively, whereas lysine retained 79%. By the separation of the 8 month ripened mixture, approximately 60% of crude protein, all of crude fat and 80% of carbohydrates in the mixture were retained in soypaste. Soypaste contained higher concentrations of amino acids per 16gN compared to soysauce, except for lysine. The most limiting amino acid of the protein was the S-containing amino acids in all cases studied, whereas the second limiting amino acid varied from valine in soybean to threonine in most of Mejus and the brine mixtures, lysine in most of soypastes and tryptophan in some of soysauces. According to the protein quality evaluation made by the reference of the FAO provisional pattern of amino acid, the chemical score of raw soybean was 82, which was reduced to 77 by cooking and further reduced to $71{\sim}74$ by Meju fermentation. At the eighth month of ripening the chemical score of the Meju-brine mixtures were reduced to $51{\sim}66. After the separation, the chemical score of soypaste ranged from 60 to 71, whereas that of soysauce varied from 45 to 57. Generally, the products made from improved Meju recorded the highest score, whereas those made from homemade Meju showed the poorest protein quality. The essential amino acid index(EAAI) of the samples was similar to the chemical score, but it appeared to fit the overall changes in the amino acid pattern during the process better than the chemical score.