• Journal of Korea Society of Industrial Information Systems
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• v.21 no.6
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• pp.71-80
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• 2016

Along with the increase in the standard of living, the interest and awareness level of the public about environmental issues have also gradually increased. Recently, time spent on indoor activities have increased and the need for awareness and demand on methods in improving the quality of an indoor environment has been recognized. The purpose of this study is to sense the environment information through real-time monitoring of the room environment by using the IoT based technology and to maintain and improve the indoor environment to an appropriate level through the developed interlocking controller device. This provides an automatic control system in improving the indoor environment at home and other small areas like general offices in place of the traditional passive interior environmental improvement actions or large-scale facility control system. A status analysis with the relative reference values of the air quality and CO2, temperature and humidity and illumination and noise was applied through transmitting a control signal to automatic control module in accordance with the nine indoor environment standards set to improve the indoor environment.

• Korean Journal of Environment and Ecology
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• v.11 no.1
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• pp.61-83
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• 1997

The flora of evergreen broad-leaved forest regions in the islands off the south & east seashore was undertaken three times between August to October, 1995. The total number of vascular plants surveyed in the studied areas were summarized as 434 taxa; 105 families 297 genera 380 species 49 varieties 1 subspecies and 4 formas. The vascular plants were classified as 56 taxa 32 families 53 genera 50 species 6 varieties in Mokdo, 92 taxa 47 families 80 genera 81 species 9 varieties and 2 forms in Mijo-ri, 68 taxa 47 families 65 genera 58 species 9 varieties and 1 forms in Mijodo, 57 taxa 39 families 52 genera 53 species 4 varieties in Kkamakseom, 124 taxa 59 families 105 genera 112 species 11 varieties 1 subspecies in Aedo, 90 taxa 46 families 75 genera 83 species 7 varieties in Sayangdo, 135 taxa 63 families 111 genera 147 species 13 varieties in Kumodo, 78 taxa 40 families 67 genera 69 species 9 varieties in Chudo, 142 taxa 67 families 113 genera 120 species 20 varieties and 2 forms in Mira-ri, 184 taxa 73 families 150 genera 160 species 24 varieties 1 subspecies in Maengseon-ni, and 196 taxa 79 families 156 genera 172 species 24 varieties 1 subspecies and 1 forms in Yesong-ni. Conservation measures of evergreen broad-leaved forests in the areas, at both the habitat and species levels, are urgently needed to mitigate against destructive human activities, such as unreasonable management and trampling.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.216-223
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• 2012

Dextran was produced by $Leuconostoc$ $mesenteroides$ SM with various contents of yeast extract and its rheological properties were modulated, via an addition of hydroxypropyl methylcellulose (HPMC) of different viscosities. The conversion yield reached 90% after adding 3% yeast extract, which remained constant, thereafter. The acidity of the cultures was approximately 1.4 and 0.9% after fermentation for 24 h at 25 and $30^{\circ}C$, respectively. The total dextran content (107.3 g/kg) was the highest in the presence of the 3% yeast extract. Under the same conditions, the consistency, viscous modulus (G"), and elastic modulus (G') of the cultures were $37.6\;Pa{\cdot}s^n$, 38 Pa, and 50 Pa, respectively. The rheological properties of the culture were changed drastically by the fortification with HPMC of higher concentration and viscosity. The addition of 10% HPMC (4,000 cp) resulted in a significant increase in G" to 1,950 Pa. Furthermore, adding HPMC to a viscous culture resulted in a remarkable increase in both hardness and firmness.

• Journal of the Korea Society of Computer and Information
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• v.13 no.5
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• pp.117-124
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• 2008

It improves human being's life quality that all people can have mure convenient medical service under pervasive computing environment. For a pervasive health care application for cardiac patient, we've implemented a health care system, which is composed of three parts. Various sensors monitor outer as well as inner environment of human such as temperature, humidity, light and electrocardiogram, etc. These sensors form a network based on Zigbee. And medical information server accumulates sensing values and performs back-end processing. To simply transfer these sensing values to a medical team is a simple level's medical service. So, we've designed a new service model based on back propagation neural network for more improved medical service. Our experiments show that a proposed healthcare system can give high level's medical service because it can recognize human's context more concretely.

• Korean Journal of Optics and Photonics
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• v.15 no.2
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• pp.137-141
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• 2004

We make a gonioradiometer to realize the scales of total luminous flux and total spectral flux from standards of irradiance and illuminance. Transferring of the photometric scales to a radiometric base has been completed by using a new goniometer to realize a scale of total luminous flux from the scale of illuminance. This is done by measuring the flux emanating from an optical source in different directions and integrating it over an entire imaginary surface surrounding the source. This method is suggested for the realization of the scales of total luminous flux and geometrically total spectral flux. The combined uncertainty of a total flux in the KRISS gonioradiometry is 1 % in the condition of 95% reliance.

• Journal of the korean academy of Pediatric Dentistry
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• v.36 no.3
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• pp.440-447
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• 2009

This study was performed to compare the wear resistance of sealant and flowable resins for analyzing the effect of flowable resin as a sealant in preventive resin restorations. Specimens were made and Vicker's hardness number and surface roughness were measured. SEM observations of the polished and abraded surfaces were established. Kruskal-Wallis rank test and Mann-Whitney U test at the significant level of ${\alpha}$=0.05 were used. The following results were obtained: 1. The microhardness was decreased among groups in following order: Z350 (3M ESPE, U.S.A), Estelite (Tokuyama Dental, Japan) and Ultraseal (Ultradent, U.S.A). There were significant differences in all groups (p<0.0001). 2. The surface roughness was decreased among groups in following order: Ultraseal XT plus, Palfique Estelite LV and Filtek Z350 flowable. However, there is no statistically significant differences in roughness among Estellite, Z350 and Ultraseal at the significance level of ${\alpha}$=0.05, with p=0.116 3. SEM observation of the unworn and worn surfaces revealed the qualitative differences in the wear appearance among groups. The results in this study indicate that flowable resin is better than sealant in aspect of physical properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.115-120
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• 2006

To convert the soybean curd residue (SCR) to functional food ingredient, alkaline fermentation of SCR was performed by Bacillus firmus NA-1 and Bacillus subtilis GT-D for 22 hr at $42^{\circ}C$. The micronized full-fat soy flour (MFS) was fortified to reduce the moisture content as well as to supply protein source. The mucilage and flavor productions in the fermented SCR were enhanced by the fortification of $20\%$ MFS. The peptide production from the SCR fermented with B. subtilis GT-D substantially increased when judged by the detectable amount of tyrosine $(480\;mg\%)$. The production of fibrinolytic enzyme was increased by the fermentation for 22 hr, indicating the relative activity of $62\%$ (B. firmus NA-1) and $47\%$ (B. subtilis GT-D), respectively. The SCR fermented by B. firmus NA-1 and B. subtilis GT-D indicated the consistency of $1.95\;Pa{\cdot}s^n\;and\;0.21\;Pa{\cdot}s^n$, respectively. After freeze-drying, the protease activity (615 unit/g) and a-amylase activity (180 unit/g) were obtained from SCR fermented by Bacillus firmus NA-1 and Bacillus subtilis GT-D, respectively.

• Journal of Korean society of Dental Hygiene
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• v.21 no.5
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• pp.517-526
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• 2021

Objectives: This study was conducted to analyze the sugar content, acidity, and viscosity of the Korean frozen desert. Methods: A total of 60 types of frozen desserts marketed in Korea were randomly selected and classified into frozen desserts, milk-fat ice cream group, and non-fat ice cream group according to the classification criteria for frozen desserts. Each product was treated under the same conditions to investigate the component of each product, and sugar content, acidity, and viscosity were measured. Frequency analysis and one-way ANOVA were performed. Results: As a result of analyzing the characteristics related to dental caries activity by group, the frozen dessert had the lowest average pH of 3.67, and the sugar content was significantly higher in the milk-fat group (33.22) and non-fat group (32.89) than in the frozen dessert. The viscosity was also the highest in the milk-fat group at 32.62, and the frozen dessert was significantly lower at 9.42. Conclusions: Due to the abnormal temperature and spread of the coronavirus, consumption of frozen desserts at home is on the rise. To prevent dental caries in children, education is needed for children and their guardians for proper oral care after eating frozen desserts.

• Conservation Science in Museum
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• v.28
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• pp.51-64
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• 2022

This study aims to identify the impact of optical energy on cultural properties when the light energy irradiates cultural assets during augmented reality (AR) or media façade performances as activities designed to garner public interest. The 10-story Gyeongcheonsa Pagoda was used for this study, and the impact was evaluated by comparing the optical energy irradiated during a media façade performance with the energy irradiated under normal conditions. For comparison, this study measured the illuminance in lux for each light source that irradiated the ten-story stone pagoda and used the data to calculate illuminance in lux-hours. The results showed that the pagoda receives 786.4 lux per hour when both sunlight and artificial light are present, while 13.2 lux of energy is irradicated by the media façade for each performance. The result indicates that the pagoda receives about 29.8 times more optical energy from sunlight and artificial light sources than during media façade performances on an hourly basis, when the performance is carried out twice a week. This study therefore concludes that the optical energy of media façade performances inflicted trivial damage to the ten-story stone pagoda.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.82-89
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• 1997

Monascus anka produces biologically active materials, and liquid M. anka koji was employed for preparing fermented hot pepper soybean paste (kochujang). Three kinds of koji (M. anka, Aspergillus oryzae and mixed koji) were used to prepare kochujang, and changes of physicochemical characteristics were examined during fermentation. A. oryzae koji showed the highest ${\alpha}-amylase$ and protease activities; whereas, M. anka koji showed the highest ${\beta}-amylase$ activity in liquid koji. Water content of kochujang continuously decreased, whereas viscosity increased during fermentation. The water content and viscosity was 46% and $1.4{\times}10^5\;cP$, respectively after 40 days of fermentation. The pH of kochujang with M. anka and/or A. oryzae koji was $4.63{\sim}4.65$ in the beginning and was between 4.53 and 4.67 after 40 days of fermentation. L-, a- and b-values decreased rapidly during fermentation until 20 days of fermentation. After 40 days, L- and b-values of kochujang prepared with M. anka koji showed lower values than A. oryzae, and a-value showed higher values as the amount of M. anka koji increased. Ammoniacle nitrogen content continuously increased during fermentation. Amino nitrogen content was the highest, 241.2 ㎎%, and ammoniacle nitrogen was the lowest, 97.2 ㎎%, in kochujang prepared with A. oryzae. However, amino and ammoniacle nitrogen content showed no difference between M. anka and A. oryzae koji kochujang. Kochujang prepared with M. anka koji showed a potential that kochujang can be manufactured lower level of red pepper than previously used.