• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.9
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• pp.6360-6367
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• 2015

The location selection of the element that should guarantee easy visual perception, like the landmark, is the a topic that appears much in the design process. Recently, a graph analysis technique using computers has been applied in order to evaluate the visibility of the visual element, but the analytic frame is flat and the setting of the visual pont and the matrix are fixed so there were great limitations in obtaining the results of the practical analysis. Thus, this study presented Nondirectional Multi-Dimensional Calculation (MDVC-N), an analytic methodology available for the analysis of the dynamic visual point in the 3D environment. It thus attempted to establish the analytic application using the 3D computer graphics technology and designed a script structure to set the visual point and the matrix. In addition to that, this study tried to verify the analytic methodology by applying the complex land as an example model, where buildings in various heights of terrains with a high-differences are located, verifying the same analytic methodology. It thus tried to identify the visual characteristics of each alternative location. The following results were gained from the study. 1) The visibility can be measured quantitatively trough the application of the 6-alternatives. 2) Using the 3dimensional graph, intuitive analysis was possible. 3) It attempted to improve the analytic applicability by calculating the results corrected as a variable behavior from the local integration variable of the space syntax.

• The KIPS Transactions:PartB
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• v.10B no.1
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• pp.67-72
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• 2003

In this paper, we study the enhancement of VQ (Vector Quantization) design for text dependent speaker recognition. In a concrete way, we present the non-Iterative method which makes a vector quantization codebook and this method Is nut Iterative learning so that the computational complexity is epochally reduced. The proposed semi-noniterative VQ design method contrasts with the existing design method which uses the iterative learning algorithm for every training speaker. The characteristics of a semi-noniterative VQ design is as follows. First, the proposed method performs the iterative learning only for the reference speaker, but the existing method performs the iterative learning for every speaker. Second, the quantization region of the non-reference speaker is equivalent for a quantization region of the reference speaker. And the quantization point of the non-reference speaker is the optimal point for the statistical distribution of the non-reference speaker In the numerical experiment, we use the 12th met-cepstrum feature vectors of 20 speakers and compare it with the existing method, changing the codebook size from 2 to 32. The recognition rate of the proposed method is 100% for suitable codebook size and adequate training data. It is equal to the recognition rate of the existing method. Therefore the proposed semi-noniterative VQ design method is, reducing computational complexity and maintaining the recognition rate, new alternative proposal.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.445-453
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• 2016

Eighty-four strains of lactic acid bacteria were isolated from Korean fermented foods for the production of fermented apple juice. Among these strains, the JBE245 strain that showed rapid growth and food functionality was selected and identified as Lactobacillus plantarum. This strain reached the stationary phase after 24 h fermentation at $30^{\circ}C$ with $1.5{\times}10^8$ colony forming unit (CFU)/mL of viable cells, and maintained its viability levels even after 14 days of storage. During fermentation, the ${\alpha}-glucosidase$ inhibitory activity (40.4%), total polyphenol content (583.6 mg gallic acid equivalent (GAE)/mL), and 2,2-diphenyl-l-picryl-hydrazyl hydrate (DPPH) radical scavenging activity (52%) were increased. As judged by a sensory test, the overall preference for the fermented juice (4.22) was comparable to that for the unfermented juice (4.72), indicating that fermentation does not significantly affect the sensory characteristics of apple juice. Consequently, the fermented beverage containing L. plantarum JBE245 and apple juice is a promising functional health food.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1091-1097
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• 2002

In order to improve palatability and quality of traditional kochujang, kiwifruit (Actinidia deliciosa) was added to traditional kochujang fermented for 3 months. Physicochemical and microbial characteristics were investigated during fermentation at $30^{\circ}C$. Moisture contents of all treated kochujangs increased with increasing amount of kiwifruit added during fermentation. pH of kiwifruit-added kochujang was lower than that of the control kochujang, whereas no significant differences in titratible acidity was observed among all treatments. Crude protein and salt contents of kiwifruit-added kochujang were lower than those of the control, whereas no difference in crude fat contents were found. Ethanol and amino-nitrogen contents of 6 and 9% kiwifruit-added kochujang were higher than those of the control. Fructose contents of kiwi-added kochujangs were higher than that of the control. Major organic acids of kochujang were in the order of malic acid > citric acid > succinic acid > acetic acid > lactic acid > oxalic acid. Succinic acid level increased significantly during fermentation and was higher in kiwifruit-added kochujang than in the control. Bacterial cell counts of all treatments were not different, and viable cell count of yeast was slightly higher in kiwifruit-added kochujang only at the initial fermentation period. Sensory evaluation revealed that the addition of 9% kiwifruit was the optimum condition for improving kochujang quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1215-1223
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• 2006

The purpose of this study was to investigate nutrition knowledge, dietary habits, health related life style and health condition of 247 male and 244 female students at K University in Chuncheon. The results of the survey are summarized as follows: The average nutrition knowledge score and dietary habit score were 10.79 and 19.38 for male, and 10.89 and 19.48 for female, respectively. The percentage of those who smoked, drank and exercised regularly were 32.0%, 93.9%, 47.0% for male, and 6.1%, 91.8%, 24.6% for female, respectively. The health scores of the female (43.02) were significantly lower than those of the male (46.26) (p<0.001). On female students, significant correlation was found between dietary habits score and health score (p<0.01). College students are in early stage of adult life and their dietary habits, health related life style and health condition will be continued to their later life. This study may provide basic information on the eating habits and health related life styles of college students.

• Journal of Yeungnam Medical Science
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• v.12 no.2
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• pp.319-330
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• 1995

The influence of normal late pregnancy on insulin action and insulin secretion was studied in the Sprague-Dawley female rats. On 20th day after mating, intravenous glucose tolerance test(IVGTT) was performed in non pregnant control and pregnant rats. As results of IVGTT, glucose disappearance rate was not significantly different in both groups, but secretory response of insulin was significantly(p<0.05) increased in pregnant rat. And the ratio of insulin/glucose was significantly higher in pregnant rats, which means existence of insulin resistance. These insulin resistance was overcomed by increased secretory response of pancreatic insulin. Insulinogenic index(${\Delta}$ insulin/glucose - 5 min) was highly significantly (r=0.62, p<0.01) correlated with progesterone concentration. Glycogen level and amounts of $^{14}C$-glucose incorporated into glycogen after IVGTT were significantly(p<0.05) decreased in the liver, but were not changed significantly in soleus. Glycogen synthase activity of soleus and liver was not differ significantly in the both groups. Insulin binding at varying concentrations of insulin to crude membrane of pregnant liver was not significantly different from control. In conclusions, although these pregnant rats were normal glucose tolerance due to increased secretory response of insulin, that was correlated with progesterone concentration, pregnant rat had insulin resistance. The mechanisms of insulin resistance were not related to defect of insulin binding phase and glycogen synthase, but suggest pre-receptor and/or postreceptor phase.

• Journal of agriculture & life science
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• v.45 no.1
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• pp.89-99
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• 2011

This study was carried out to investigate effect of irradiation doses on quality of vacuum-packed dry-cured ham during storage. Dry-cured pork slices were vacuum-packaged in nylon/ polyethylene bags. Vacuum-packed dry curd pork was stored at $10{^{\circ}C}$ for 12 weeks after irradiation (0 kGy, 2.5 kGy, 5 kGy, 7.5 kGy and 10 kGy) and physicochemical properties of dry curd porks, such as meat color surface, thiobarbituric aicd reactive substances, volatile basic nitrogen, pH, microbial (total plate count, Lactobacillus) and sensory properties (color, flavor, overall acceptability) were investigated. Irradiation treatment decreased a*-value, TPC and Lactobacillus. Irradiation dose significantly (p<0.05) increased irradiation flavor and TBA value. However, irradiation dose decreased redness and sensory color in dry-cured ham. The quality of dry-cured ham was affected by the irradiation dose. The results suggested that dry-cured ham irradiated at 5 kGy dose may show optimum quality characteristics of the products as well as microbial safety.

• Journal of agriculture & life science
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• v.45 no.1
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• pp.67-77
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• 2011

This study was conducted to investigate the effects of bio-ion water on growth performance, blood characteristics and meat quality in pigs. Ninety nine crossbreed pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were randomly allotted to three treatments; CON (basal diet), T1 (basal diet with bio ion water from growing period), T2 (basal diet with bio ion water from finishing period). There were no significant differences in growth performance and carcass characteristics of pigs among treatments. The red blood cell and white blood cell were significantly higher (P<0.05) in diet added with bio ion water than the control. Proximate analysis (%), meat color, pH, drip loss (%), cooking loss (%) and shear force $(kg/cm^{2})$ were not significantly different (P>0.05) among treatments. The treatment 1 had lower saturated fatty acid (SFA) to unsaturated fatty acid ratio, but higher UFA concentration than those of control. The aroma of cooked meat in T1 was higher than other treatments. Thereby, overall acceptability sensory score of cooked meat in T1 tended to be higher than other treatments.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.459-465
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• 2019

Three kinds of foods (strawberry jam, J; braised lotus root, B-LR; stir-fried anchovies, SF-A) containing fructooligosaccharide (FOS) or isomaltooligosaccharide (IMO) were prepared, and the changes of physical properties and sugar composition were compared with control (sample containing sucrose). For the samples contaning oligosaccharides, $a^*$ value increased, and $b^*$ value decreased after cooking. The sample with sucrose showed higher hardness than those with FOS or IMO. For sugar composition and stability of the oligosaccharides after cooking, the amount of IMO was almost remained in each food, however, that of FOS decreased from 47.2, 49.5, 48.9 to 20.5, 49.0 and 28.8%, for J, B-LR and SF-A, respectively. Based on the above results, softer cooked food could be prepared with oligosaccharide than sucrose, and when considering to functionalitiy, IMO is more suitable for general cooking at home than FOS.

• Proceedings of the Korea Water Resources Association Conference
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• 2016.05a
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• pp.520-520
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• 2016

석유 화학공장에서 발생하는 spent sulfidic caustic (SSC) 폐수는 액화석유가스(LPG)나 천연가스(NG)의 정제과정에서 발생되는 것으로 고농도의 sulfide와 cresylic, phenolic 그리고 mercaptan 등이 포함된 독성과 냄새를 유발하는 물질이다. 이러한 물질들은 LPG나 NG의 정제과정에서 높은 산도를 가진 휘발성 황화합 물질들을 제거하기 위해 사용된 NaOH가 $H_2S$와 반응하여 발생하는 것이다. 진한 갈색 또는 검은색을 띄는 SSC 폐수는 12 이상의 높은 pH를 가지고 있으며 5~12 wt%의 높은 염분도를 가지고 있다. 또한 강한 부식성과 독성을 가진 황화합물의 농도가 1~4 wt%이며, 방향족 탄화수소 물질 (i.e. methanethiol, benzene, tolune and phenol)들도 다량 함유되어 있다. 따라서 이러한 유해 물질들은 기존의 하수처리 공정으로 방류하기 전에 완벽하게 처리해야만 하수처리 공정의 오염 부하량을 줄일 수 있다. 습식산화공정은 SSC 폐수를 처리하기 위해 흔히 사용되고 있는 물리-화학적 처리 공정이지만 고비용, 고에너지가 필요하며, 고온 및 고압에서만 작동되어 안전상의 문제점을 갖고 있다. 또한 습식산화공정을 거친 폐수는 배출허용기준을 만족하기 위해 생물학적 2차 처리가 반드시 필요하다. 철-과산화수소를 이용하는 펜톤산화 공정, 그리고 sulfide를 sulfate로 전환시키는 생물학적 처리 공정은 황화합물의 완전한 무기물화가 힘들며, 현장 적용 시 기술적 경제적 부담이 크다. 이러한 단점을 극복하고, SSC 폐수를 효과적으로 처리하기 위해 본 연구는, 높은 흡착력과 광산화력을 가진 흡착광산화 반응 시스템(Adsorption Photocatalysis System, APS)을 개발하였다. APS는 SSC 폐수를 시스템 내부로 유입하여 수중의 오염물질을 흡착광산화제로 구성된 반응구조체가 흡착하고, 흡착된 오염물질을 UV에너지와 이산화티타늄 광촉매의 광화학반응에 의해 최종적으로 무해한 물질로 환원시키는 폐수처리시스템이다. APS의 반응구조체는 태양에너지 및 인공에너지원에 의해 활용 가능하며, 난분해성 유기화합물질을 물과 이산화탄소로 분해할 수 있는 친환경적이고 경제적인 소재로서 널리 쓰이고 있는 이산화티타늄 광촉매와 화력발전소의 높은 소성온도에 의해 연소된 후 발생되는 bottom ash를 이산화티타늄의 지지체로 사용하여 높은 흡착력과 광촉매 산화력을 가진 복합물이다. 개발된 APS에 의해 SSC 폐수를 처리한 결과, COD 86.1%, 탁도 98.4%, sulfide 99.9%의 높은 처리효율을 보여주고 있다. 따라서 본 연구를 통해 개발된 APS는 강한 부식성과 독성 그리고 높은 농도를 가지고 있는 SSC 폐수를 효과적으로 처리할 수 있다.