• The Transactions of the Korea Information Processing Society
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• v.2 no.5
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• pp.634-644
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• 1995

In this paper, we propose a mechanism to transform more effective and semantically equivalent queries by using appropriately represented three kinds of knowledge. Also we proposed a mechanism which transforms partially omitted components or expressions into complete queries so that users can use more simple queries. The knowledges used to transform and optimize are semantic, structural and domain knowledge. Semantic knowledge includes semantic integrity constraints and domain integrity constraints. Structural knowledge represents physical relationship between relations. And domain knowledge maintains the domain information of attributes. The proposed system optimizes to more effective queries by eliminating/adding/replacing unnecessary or redundant restrictions/joins.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.6
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• pp.778-782
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• 1997

Effects of different water potential on the growth and aerenchyma development of Adlay(Coix lacryma-jobi L. var. mayuen) were studied under every 3 days intermittent irrigation as a control at different growth stages, flooded pot condition and drought. Adlay could not germinate in the anaerobic soil conditions with excessive moisture while it wasn't inflicted with moisture damage after sprouting. Sprouted adlay can grow under flooded soil moisture condition because it's root has orthostichy cell, ventilating structure and cortex. Proping or ventilating roots were generated from adlay grown under flooded pots. Drought damage inflicted at the heading stage was the most severe.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.2
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• pp.617-622
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• 2011

In this paper, the structural analysis is carried out with the vertical loading condition on the platform of the high place working vehicle. The model of analysis is reduced on the scale of 1:10. Deformation and stress distribution of boom are analyzed with the variation of angle at boom position and the vulnerable parts are checked. Analysis result shows that most stress is concentrated at the connection of the boom. Through this analysis result, the safety on this vehicle can be improved by making up for the relatively weak connection parts as compared with other parts.

• Journal of the KSME
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• v.20 no.6
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• pp.457-467
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• 1980

가동중조사(ISI)에 적용되는 ASME-MI 의 1974년 Edition에 ISI시 검출된 흠함을 평가하는 절 차가 제시되었다는 것은 이미 언급한 바 있다. 가동중검사의 개념은 ASME-III에 따라 건설된 부품이라 하더라도 원자력발전소의 온 수명기간동안 또는 정해진 수명기간동안 재료 내부에 흠 함이 전혀 생기지 않는다거나 또는 성장하지 않는다고 볼 수 없다는데 에 근거를 둔 것이다. 즉, 부품을 건설할 때 ASME-III의 규정에 따라 수행한 비파괴시험(nondestructive examination)에 의하여 합격된 부품이라 할지라도 시험방법의 유효성 및 합격기준등에 의하여 발견되지 않았 거나, 발견되었더라도 합격된 흠합등이 있을 수 있다. 이러한 흠함들이 원자로의 가동과 더불어 성장하거나, 또는 부품의 사용조건에 따라 흠함이 새로이 발생할 경우는 RCPB의 구조적 건전성 및 안정성은 위협을 받게된다. 이에 대처하기 위하여 원자력발전소의 전수명기간의 통하여 정 기적으로 ISI를 수행해 줄 것이 10CFR50의 50, 55a, "Codes and Standards"에 법적으로 명문 화되어 있다. ISI 시발견된 흠함은 그 크기를 평가하여 합격기준을 초과하는 경우에는, 흠함의 제거(removal), 항리(repair), 부품의 대체(replacement), 또는 파괴력학적인 해석에 의하여 그러한 흠함이 구조건 안전성을 손상시키지 않는다는 것을 입증해 주어야 한다. ISI 시에 검출된 흠함을 평가하고 파괴력학적으로 해석하는 규정으로서 ASME-XI에 명시된 절차는 다음과 같다.차는 다음과 같다.

• The korean journal of orthodontics
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• v.25 no.5 s.52
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• pp.525-541
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• 1995

This study was designed to investigate force systems and tooth movements produced by retraction archwire during retraction of four maxillary incisors after the maxillary canine retraction into the maxillary first premolar extraction space using the computer-aided three-dimensional finite element method. A three-dimensional finite element model, consisting of 2248 elements and 3194 nodes, was constructed. The model consisted of maxillary teeth and surrounding periodontal membranes, .022'$\times$.028'-slot brackets, and 5 types of retraction archwires(.019'$\times$.025' stainless steel archwire) modeled using the beam elements. The contact between the wire and the bracket slot was modeled using the gap elements because of the non-linear elastic behaviors of the contact between them. The forces and moments, End displacements produced by retraction archwire were measured at various conditions to investigate the difference according to types of loops, magnitudes of activation force, gable angle, and anterior lingual root torque. The results were expressed quantitative and visual ways in the three-dimensional method. The following conclusions can be drawn from this study.1. When the tear-drop loop archwire was activated, the mesio-distal and lingual translational movements of the teeth helped to close the extraction space, but unwanted movements of the teeth including intrusions and extrusions, and rotational movements in each direction occurred. 2. Activation of T-loop archwire compared with those of other types of retraction archwires produced the least translational movements of the teeth helped to space closure and also the least unwanted movements of the teeth. 3. Increasing amount of activation in the tear-drop archwire led not only to increase of translational movements of the teeth helped to space closure, but also to increase of unwanted movements of the teeth. 4. Addition of gable bend in the tear-drop archwire helped anterior teeth to translational movements in the mesio-distal direction, but increased unwanted movements of the teeth 5. Addition of anterior lingual root torque in the tear-drop archwire helped central and lateral incisor to improve their facio-lingual inclination, but increased unwanted movements of the teeth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1364-1373
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• 2015

The purpose of this study was to determine the optimum sodium concentration (0~8%), soaking time (4~20 min) and storage time (0~60 day) for preparation of persimmon jangachi with kochujang sauce using response surface methodology. Physicochemical properties (salinity, pH, Hunter's color value, cutting force, and sensory evaluation) of persimmon kochujang jangachi were analyzed during storage at $20^{\circ}C$ for 60 days. When the proximate composition of persimmon was analyzed, moisture content, crude protein content, crude lipid content, and crude ash content were 85.41%, 0.51%, 0.22%, and 0.20%, respectively. For persimmon kochujang jangachi manufactured with different sodium concentrations, soaking times, and storage times, salinity, pH, Hunter's color value of L, a, and b, color, flavor, taste, texture, and overall preference were represented by a quadratic model. Cutting force was represented by a linear model pattern. In conclusion, the optimal formulation for persimmon kochujang jangachi, as assessed by numerical and graphical optimization methods, was a sodium concentration of 6.91%, soaking time of 11.36 minutes, and storage time of 25.18 days.

• Journal of Bio-Environment Control
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• v.17 no.1
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• pp.20-25
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• 2008

This study was conducted to develop the industrial producing technology of sprout vegetables using the cut twigs of woody plants. We have cut the twigs of wild mulberry tree on 13 April,2006 to examine the sprouting rate as affected by the storage conditions on relative humidity of $40{\sim}50%$ and $80{\sim}90%$ under $4{\sim}6^{\circ}C$ temperature. And we have also investigated the sprouting growth following those storage period of twigs cut with $1{\sim}3$ buds. The longer storage periods, the less survival rate of wild mulberry twigs cut. The sprouting rate of cut twigs gathered on the day which had not stored at low temperature was 97.4%. And The sprouting rate at the relative humidity of $40{\sim}50%$ after storing at low temperature for 122 days were 34.2%, and that of at $80{\sim}90%$ relative humidity was 85.7%. The longer storage periods, the more the number, length and width of sprouts. Therefore, the twigs of a wild mulberry trees cut with $1{\sim}3$ buds were able to produce the sprout vegetables under the condition of temperature $4{\sim}6^{\circ}C$ and relative humidity $80{\sim}90%$.

• Journal of Bio-Environment Control
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• v.30 no.4
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• pp.429-440
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• 2021

During the growing period, the integrated solar radiation inside the greenhouse was 12.7MJ·m^-2d^-1, and which was 90% of the average daily global radiation outside the greenhouse, 14.1MJ·m^-2d^-1. The 24-hour average temperature inside the greenhouse from July to August, which has the highest temperature of the year, was 3.04℃ lower than the outside temperature, and 4.07℃ lower after the rainy season. Before the operation of fog cooling system, the average daily RH (%) was lowered to a minimum of 40% (20% for daytime), making it inappropriate for paprika cultivation, but after the operation of fog system, the daily RH during the daytime increased to 70 to 85%. The average humidity deficit increased to a maximum of 12.7g/m³ before fog supply, but decreased to 3.7g/m³ between July and August after fog supply, and increased again after October. The daytime residual CO₂ concentration inside the greenhouse was 707 ppm on average during the whole growing period. The marketable yield of paprika harvested from July 27th to November 23rd, 2020 was higher in 'DSP-7054' and 'Allrounder' with 14,255kg/10a and 14,161kg/10a, respectively, followed by 'K-Gloria orange', 'Volante' and 'Nagono'. There were significant differences between paprika cultivars in fruit length, fruit diameter, soluble solids (°Brix), and flash thickness (mm) of paprika produced in summer season at large single-span plastic greenhouse. The soluble solids content was higher in the orange cultivars 'DSP-7054' and 'Naarangi' and the flesh thickness was higher in the yellow and orange cultivars, with 'K-Gloria orange' and 'Allrounder' being the thickest. The marketable yield of paprika, which was treated with cooling and heating treatments in the root zone, increased by 16.1% in the entire cultivars compared to the untreated ones, increased by 16.5% in 'Nagano', 10.3% in the 'Allrounder', 20.2% in the 'Naarangi', and 17.3% in 'Raon red'.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1743-1749
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• 2011

The microbial reduction and quality characteristics of salted Chinese cabbage using electrolyzed water were investigated. The electrolyzed water was used to control the microbes in the processes of primary washing, salting, and secondary washing. The total bacteria, lactic acid bacteria, coliform, pH, salinity, vitamin C, and total sugar were analyzed. After primary washing by electrolyzed water, the total bacteria populations were reduced to 2.78 log cfu/g, and the coliform populations were similarly reduced. After secondary washing by electrolyzed water, the total bacteria population of Chinese cabbage was reduced to a maximum of 1.5 log cfu/g. The salinity of Chinese cabbage and salting solutions increased rapidly over three hours, and then increased slowly. The sterilization effect of electrolyzed salting water could not last beyond 3 hours, because the OHCl concentration of electrolyzed water was reduced by over 90% at the third hours of the salting process. Vitamin C was reduced and total sugar did not change regardless of treatments during the salting process. Consequently, electrolyzed water was effective to remove microbes from salted Chinese cabbages.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.207-215
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• 1996

This study was carried out to find the effects of salt and other materials on the taste and fermentation of kimchi. Several parameters such as pH, acidity, salt concentration and sensory evaluation during fermentation at $20^{\circ}C\;and\;5^{\circ}C$ (after keeping at $20^{\circ}C$ for 24 hours) were used. The results are as follows: As the fermentation period increases the pH of kimchi decreases. The pH of all samples rapidly decreases to 4.2. During fermentation, the acidity at 3 hours was higher than at 5, 8 and 12 hours. For in the sensory evaluation during fermentation, kimchi salted for 5 hours showed a higher score than those salted for 3, 8 and 12 hours. During the storage period, the pH of kimchi with salted oysters rapidly decreased. A sensory evaluation done during the storage period, showed that earlier on in the storage, kimchi with salted oysters was scored higher than kimchi with other Jeotkals. The leek-added kimchi was also highly scored.