• Journal of Convergence for Information Technology
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• v.12 no.1
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• pp.91-98
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• 2022

Currently, new terms are overflowing with the development of technology from VR, AR, XR to Metaverse. Every time a term is generated in this way, society considers it a new technology and tends to use it enthusiastically, but there is confusion in correctly understanding and utilizing the category of the term. He would like to discuss the virtual studio that played an important role in the development of broadcasting CG (Computer Graphics) technology in the 1990s, and talk about the introduction of new terms in the past and how to use them. Therefore, this paper examines the gap between chaos and upright each time a term is generated based on the time when the virtual studio is introduced, and analyzes the utilization of new technology from the past through the introduction machine manufacturing case. By examining the past technological development processes expressed by remediation, this paper argues that the current situation is not a new technology but an expression of a new term, that is, a phenomenon that appears during the gradual development of technology. It is something to do.

• Journal of Korean Society for Atmospheric Environment
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• v.31 no.5
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• pp.449-460
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• 2015

Carbonaceous aerosol is generally classified into OC (organic carbon) and EC (elemental carbon) by thermal optical analysis. Both NIOSH (National institute of occupational safety and health) with high temperature (HighT) and IMPROVE-A (Interagency monitoring of protected visual environments) with low temperature (LowT) protocols are widely used. In this study, both protocols were applied for ambient $PM_{2.5}$ samples (Daejeon, Korea) in order to underpin differences in OC and EC measurements. An excellent agreement between NIOSH and IMPROVE-A protocol was observed for TC (total carbon). However, significant differences between OC and EC appeared and the differences were larger for EC than OC. The main differences between two protocols are temperature profile and charring correction method. For the same charring correction method, HighT_OC was 10% higher than LowT_ OC, while HighT_EC was 15% and 33% lower than LowT_EC for TOT (thermal-optical transmittance) and TOR (thermal-optical reflectance), respectively. This difference may be caused by the temperature of OC4 in He step and possibly difference in POC (pryorilized OC) formation. For the same temperature profile, OC by TOT was about 26% higher than that by TOR. In contrast, EC by TOT was about 50% lower than that by TOR. POC was also dependent on both temperature profile and the charring correction method, showing much distinctive differences for the charring correction method (i.e., POC by TOT to POC by TOR ratio is about 2). This difference might be caused by different characteristics between transmittance and reflectance for monitoring POC formation within filters. Results from this study showed that OC and EC depends on applied analysis protocol as shown other studies. Because of the nature of the thermal optical analysis, it may not be possible to have an absolute standard analysis protocol that is applicable for any ambient $PM_{2.5}$. Nevertheless, in order to provide consistent measurement results for scientists and policy makers, future studies should focus on developing a harmonized standard analysis protocol that is suitable for a specific air domain and minimizes variations in OC and EC measurement results. In addition, future elaborate studies are required to find and understand the causes of the differences.

• Korean Journal of Poultry Science
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• v.16 no.1
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• pp.17-22
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• 1989

In order to dull heat sensitivity of egg albumen, metal ions (aluminium, ferric, ferrous, copper) were added and functional properties or egg albumen were determined before and after heat treatment at $60^{\circ}C$ for 5 minutes. Effect of pH on heat sensitivity of aluminium salt added egg albumen was also determined. Addition of metal ions increased turbidity of egg albumen before and after the heat treatment. Changes of the turbidity were minimized by addition of aluminium salt. The foaming power was markedly increased by addition of ferric salt before the heat treatment and increased by addition of aluminium, ferric and copper salt after the heat treatment. Before the heat treatment the foam was stable by addition of ferric and ferrous salt but after the heat treatment it was stable by addition of aluminium and ferric salt. The turbidity and foaming property of the egg albumen with aluminium salt were not largely changed after the heat treatment at pH range 7 to 8.5. Over pH 9 the turbidity and foaming power were not decreased, but the foam stability was increased before and after the heat treatment. Salmonella typhimurium ATCC 14028 (10$^{6}$ cells/$m\ell$) inoculated in egg albumen at pH range 7 to 8.5 was destructed by the heat treatment.