• Journal of the Korean earth science society
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• v.21 no.2
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• pp.128-136
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• 2000

To understand the variation and transport pattern of suspended matters, salinity, tidal current and suspended matters in semiclosed Muan Bay have been monitored during winter and summer. The suspended matters show considerably seasonal variations with low concentration and homogeneity in the water column during winter season, but with high concentration and layering during summer season. Particularly, during summer season, the freshwater and the suspended matters influxed by the gate operation of the Youngsan River sea-dike are transported northward in accordance with the would flow into the inner-bay by relaxed flood currents after the construction of sea-dike and sea-walls in the Mokpo coastal zone. But, in the south bay-mouth, those matters outflow through the bay-mouth, resulting from tidal ebb dominance and asymmetry in the west bay-mouth. The residual suspended matter flux is much higher in the south bay-mouth(-0.0955kg/m ${\cdot}$ sec) than that of west bay-mouth(0.0078kg1m ${\cdot}$ sec). Accordingly, The Muan Bay is interpreted as erosion-dominated environments, and the erosion somewhat progresses in the intertidal flat of the bay.

• Food Science and Preservation
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• v.16 no.5
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• pp.669-674
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• 2009

We prepared puffed instant Nuroong-gi samples using a microwave and investigated the physicochemical characteristics of the products. The quality of Nuroong-gi prepared using a microwave was compared with that of noodles prepared in a steam cooker and pressure cooker in terms of moisture content, color, water binding capacity ratio, viscosity, sedimented volume of insoluble solids, turbidity, and sensory evaluation. The moisture content of Nuroong-gi prepared in a microwave was similar to that of steam cooker and pressure cooker samples. The color (lightness) of steam cooker-prepared noodles was greater than that of noodles cooked using other modes. The water binding capacity ratio fell with increasing microwave cooking time. The viscosity of noodles prepared using a microwave was higher than that of pressure cooker samples and lower than that of steam cooker noodles. The sedimented volume of insoluble solids and turbidity increased with a rise in cooking temperature. Nuroong-gi prepared in a microwave scored higher in sensory evaluation tests than did steam cooker or pressure cooker samples. These results indicate that Nuroong-gi preparation using a microwave is very efficient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.639-646
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• 1997

The contents of free sugars, organic acids, amino acids, total carotenoids and pectin of pumpkin were analysed. Weight percentage of flesh was 84% of total weight. Rind and funicular attachment of seed were 10% and 3.5%, respectively. Major free sugars in pumpkin were fructose, glucose, sucrose. In flesh, fructose and glucose were the major free sugars, corresponding to 87% of total free sugars . Total sugar content in the flesh was three times higher than that in the funicular attachment of seed. Contents and composition of free amino acids were quite different according to the different parts of pumpkin. Non-volatile organic acids in pumpkin was malic, succinic and fumaric acid. The major acid in the flesh and funicular attachment of seed was malic acid and the contents in these parts were 85.2mg% and 226.5mg%, corresponding to 63% and 70% of the total organic acids, respectively. Eigh-tyseven percent of total carotenoids in the pumpkin was in the funicular attachment of seed, amounting 65.3mg%. However flesh and rind contained 6.6mg% and 3.3mg%, respectively. Water soluble pectin consisted 58% of the total soluble pectin in different parts of pumpkin, and soluble Pectin content was higher in funicular attachment of seed than in flesh. The major neutral sugars of the pectin in flesh and funicular attachment of seed were galactose and glucose consisting 45% and 36.5% of total neutral sugars.

• Transactions of the Korean hydrogen and new energy society
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• v.22 no.2
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• pp.161-167
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• 2011

Proton conductors have attracted considerable attention for solid oxide fuel cell (SOFC), hydrogen pump, gas sensor, and membrane separators. Doped $SrCeO_3$ exhibits appreciable proton conductivity in hydrogen-containing atmosphere at high temperature. However commercial realization has been hampered due to the reactivity of $SrCeO_3$ with $CO_2$. The chemical stability and proton conductivity are dependent on dopant type. The purpose of this work is to investigate chemical stability of $SrCe_{0.95}Gd_{0.05}O_{3-\alpha}-Ce_{0.9}Gd_{0.1}O_{2-\beta}$ composites in $CO_2$ and $H_2$ gases. Thermogravimetric analysis (TGA) was performed in gaseous $CO_2$ and electrical conductivity of the composites were also measured between 500 and $900^{\circ}C$ in air and $H_2$ atmosphere. $SrCe_{0.95}Gd_{0.05}O_{3-\alpha}-Ce_{0.9}Gd_{0.1}O_{2-\beta}$ composite membranes showed good chemical stability of in $CO_2$ atmosphere and high conductivity at hydrogen condition. The hydrogen permeation of $SrCe_{0.95}Gd_{0.05}O_{3-\alpha}-Ce_{0.9}Gd_{0.1}O_{2-\beta}$ composite membranes was investigated as a function of volumetric content of $SrCe_{0.95}Gd_{0.05}O_{3-\alpha}$. The $SrCe_{0.95}Gd_{0.05}O_{3-\alpha}-Ce_{0.9}Gd_{0.1}O_{2-\beta}$(6:4) membrane with a thickness of 1.0 mm showed the highest hydrogen permeability with the flux reaching of 0.12 $ml/min{\cdot}cm^2$ at $800^{\circ}C$ in 100%$H_2/N_2$ as feed gas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1025-1029
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• 2008

Fresh green tea leaf extracts were prepared by different enzyme treatment conditions, such as concentration, treating time and treating temperature using complex enzyme, Rapidase TF, and then extracted for 30 min at $80^{\circ}C$ to investigate their physicochemical properties. The results showed that free sugar content in every sample tended to increase, especially glucose content was increased up to 7.25 times compared to the control. Total amino acid was barely affected by the enzyme treatment and caffeine content was increased with reaction temperature. Total polyphenol and total catechin content was increased according to the amount of enzyme added and reaction temperature. Regardless of enzyme treatment conditions, composition of catechins were epigallocatechin, epicatechin, epicatechin gallate and epigallocatechin gallate by descending order of the content. Gallic acid content increased up to 0.04% and $45^{\circ}C$ with no further significant changes thereafter. From the results above, we could conclude that a simple and new method to extract green tea materials directly from fresh green tea leaves with improved extract ratio may be introduced by adding $0.08{\sim}0.1%$ of Rapidase TF to heat treated fresh green tea leaves and keeping temperature at $37{\sim}45^{\circ}C$ for $180{\sim}240\;min$ in order to skip existing complicated procedures.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.621-628
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• 2002

Effect of the thickness of packaging film on the ripening of mature-green mume (Prunus mume Sieb. et Zucc) fruit was investigated by measuring physicochemical changes of the fruit during storage. Fruits were packaged using low density polyethylene (LDPE) films with thicknesses of 20, 30, and 40$\mu$m and stored at the room temperature. The physicochemical properties such as contents of various pectic substances, molecular weight distribution of soluble pectic substances, and surface image of the fruit were determined during storage of 8 days. In general, regardless of the thickness of the films applied, a content of water-soluble pectin (WSP) in the fruit was increased during storage, but both contents of HCI- soluble pectin (HSP), and Ca and Mg in total alcohol-insoluble solids were decreased. Sephacryl S-300 gel filtration study revealed that fractions of high molecular weight HSP and WSP decomposed into lower molecular weight pectins during storage. The scanning electronic microscope also identified a significant structural change of the fruit skin over the storage time. It could be concluded from the results that fruits packaged with LDPE 30${\mu}{\textrm}{m}$ film maintained the highest physicochemical quality of green mume fruit during storage.

• Journal of KIISE:Software and Applications
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• v.32 no.10
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• pp.1003-1012
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• 2005

The most significant difference of embedded systems from general purpose systems is that embedded systems are allowed to use only limited resources including battery and memory. Especially, the number of applications increases which deal with multimedia data. In those systems with high data computations, the delay of memory access is one of the major bottlenecks hurting the system performance. As a result, many researchers have investigated various techniques to reduce the memory access cost. Most programs generally have locality in memory references. Temporal locality of references means that a resource accessed at one point will be used again in the near future. Spatial locality of references is that likelihood of using a resource gets higher if resources near it were just accessed. The latest embedded processors usually adapt cache memory to exploit these two types of localities. Processors access faster cache memory than off-chip memory, reducing the latency. In this paper we will propose the enhanced dynamic allocation technique for structure-type data in order to eliminate unused memory space and to reduce both the cache miss rate and the application execution time. The proposed approach aggregates fields from multiple records dynamically allocated and consecutively remaps them on the memory space. Experiments on Olden benchmarks show $13.9\%$ L1 cache miss rate drop and $15.9\%$ L2 cache miss drop on average, compared to the previously proposed techniques. We also find execution time reduced by $10.9\%$ on average, compared to the previous work.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.4 no.2
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• pp.127-135
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• 1999

Grain-size distribution and accumulation rate of surface sediments on the tidal flats in Hampyong Bay, southwestern coast of Korea, were investigated in a sequential interval of 2 months for the period of 27 months (1994. 10~1996. 12). Seasonal variation of grain-size distribution is prevalent on the Shimock tidal flat in the southern side of the innerbay, rather than the Anarc tidal flat in the northern side around the baymouth. This variation, in particular, more distinctive in the areas around the both high and low tide water levels. The Shimock tidal flat shows typical seasonal variation of sedimentary processes, expected under monsoonal climate. Deposition of tine-grained sediments in summer dominates over erosion in winter, resulting in an annual accumulation rate of 3.7 mm/yr. In contrast, sedimentary processes on the Anarc tidal flat is abnormal that have experienced slight deposition of fine-grained sediments in the winter and severe erosion in the summer time, showing a negative annual accumulation rate of -49.6 mm/yr. Erosional processes in this area is interpreted due mainly to change of strength and direction of tidal currents, caused by the artificial construction of dyke for reclamation in the mid-tidal flat. As a result, It is immoderate to conclude whether sedimentary processes of Hampyong Bay is erosional or depositional at current situation. Further studies on sedimentary budget at the entrance to the bay are needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.190-194
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• 2008

Physicochemical properties of the green tea component enriched mushroom (Flammulina velutipes) were investigated. The yield of mushroom was highest with green tea powder untreated sample and the yield was decreased by the addition of green tea powder. However, hardness was increased by the addition of green tea powder. Analysis of catechins and caffeine in mushrooms showed that catechins were not transferred into mushrooms, whereas caffeine content was increased. The content of total polyphenol in mushroom was not affected by the addition of green tea powder and crude catechins. Analyses of aroma patterns using the electronic nose based on GC with SAW sensor showed that new peaks occurred from 3 to 6 sec in green tea added mushroom. This study showed that functional components and quality of mushroom were possibly improved by incorporating green tea powder in growth medium.

• Journal of Veterinary Clinics
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• v.26 no.6
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• pp.539-546
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• 2009

The effect of hemorrhage on the electroencephalogram(EEG) was investigated in fifteen mixed-breed dogs anesthetized with ketamine, propofol and isoflurane. Animals were randomly allocated to three groups (n = 5) by anesthetic agents; group 1 (ketamine 5 mg/kg, IV), group 2 (propofol $156\;{\mu}g$/kg/min, IV) and group 3 (isoflurane 2.0% end-tidal concentration). Medetomidine ($40\;{\mu}g$/kg, IM) was used in all dogs as a preanesthetic agent. Recording electrode for EEG was positioned at CZ. EEG, heart rate, systolic/diastolic blood pressure, $pCO_2$, $pO_2$ and blood pH were measured before anesthesia, after anesthesia and after every bleedings. Three bleedings were accomplished by drawing blood through the femoral artery catheter at a rate of 7 ml/kg (10% of total blood volume) for 10 minutes. In the course of hemorrhage, a systolic/diastolic pressure continuously decreased in all groups. The $pCO_2$ values and heart rates were increased in all groups. The $pO_2$ values were most significantly increased in group 1 compared with those in other groups. The pH values were not significantly changed. On statistical analysis of EEG, there was no significant changes in group 1 and 3. But in group 2, band 3, 4 and 7 were significantly altered after 2nd and 3rd bleeding. Power alterations of band 3, 4 and 7 were thought to be related with hemorrhage over 20% of total blood volume in group 2. In conclusion, the regulation of infusion rate would be considered when a dog, anesthetized with propofol, bleed over 20% of total blood volume.