• The Journal of the Korea Contents Association
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• v.15 no.5
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• pp.651-660
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• 2015

This study was conducted to consider application methods of infographic that corresponds to the educational goals of English subject, which is applied with different teaching and learning standards than other subjects. The aim of this study is to analyze the types and the characteristics of 'infographic completed by know-how learning', in other words, 'User behaviors involved infographic', which is frequently used in English textbook. Based on an analysis according to the teaching and learning standards, infographic used in English textbook were suggested in three types, which are 'General Concept', 'Significance' and 'Signification' centered infographic. In addition, according to the level of diagram composition, the main visualization attributes were derived as 'Overview', 'Structure', 'Relationships', 'Sequence', 'Transition between states' and 'Messages'. The major findings of this study are as follows: First, it is necessary to conduct a study on diverse display methods for 'Signification-centered infographic' that need to be displayed on the basis of two or more visual attributes. Second, as the purpose of application for applying infographic in English textbook collides with that in information design fields, it is found that verification is required on the educational effects in relation to this aspect.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.82-87
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• 1983

The aging and growth of Spisula sachalinensis from Ingu over the period from December 1981 through November 1982 were studied. The rings on the shell were used as the character for age determination. The ring where the translucent zone shifts to the opaque one was regarded as an annulus. The time of its formation was estimated by monthly variations of marginal growth rate in the shell. It was formed once a year over the period from August through September. The shell length at the formation of the annulus was estimated by taking the mean shell length corresponding to each of the annual ring. From analysis of mean shell length at the formation of the annulus, von Bertalanffy's growth equation was estimated as follows; $l_t=126.38(1-e^{-0.262(t-0.656)})\;W_t=485.85(1-e^{-0.262(t-0.656)})^3$ Back-calculated shell lengths estimated from this equation was quite consistent with actual shell lengths.

• Restorative Dentistry and Endodontics
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• v.16 no.1
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• pp.60-73
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• 1991

The purpose of this study is to evaluate the effects of etching time, environmental temperature and humidity on the adhesion of composite resin to glass-ionomer cement. Two chemical cure composite resins (Clearfil F II and Microrest AP) and two glass-ionomer cements (Fuji ionomer Type I and KET AC-CEM) were used as the experimental materials. The experiment is performed in 3 stages: The first stage is to bond composite resins to glass-ionomer cements, and the surface was not etched, and etched for 20 seconds, 40 seconds, and 60 seconds. Then specimens are stored in distilled water at $37^{\circ}C$ for 24 hours to measure tensile strength. The second stage is to choose the one group that had the highest tensile strength from the first stage and prepare two experimental groups: One group with composite resin bonded to glass-ionomer cement without etching and bonding agent application and the other with composite resin bonded to glass-ionomer cement with etching but without any bonding agent application. The specimens are stored in distilled water at $37^{\circ}C$ for 24 hours and tensile strength is measured. The third stage is to choose group that had the highest tensile strength from the first stage experiment, and bond composite resin to glass-ionomer cement at $24^{\circ}C$ 44%, $30^{\circ}C$ 44%, $30^{\circ}C$ 80%, and $32^{\circ}C$ 92%. The storage time of specimens is to bond immediately after storage, then changed to 30 sec., 60 sec., and 120 sec.. Specimens are stored in distilled water at $37^{\circ}C$ for 24 hours and their tensile strength are measured again. The following results were obtained: 1. As the etching time increases, the tensile bond strength between glass-ionomer cement and composite resin increase, and the tensile bond strength is the highest when acid etched for 60 minutes (P < 0.05). 2. After acid etching for 60 minutes, the tensile strength of the group with bonding agent was stronger than that without bonding agent application (P < 0.05). 3. The tensile strength of Clearfil F II was stronger than that of Microrest AP. 4. It was observed that the tensile bond strength is not affected by different storage time with different temperature and humidity. 5. As the humidity was increased, the tensile bond strength between glass-ionomer cement and composite resin decreased (P < 0.05).

• Journal of KIISE:Databases
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• v.29 no.1
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• pp.34-43
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• 2002

Since traditional static metadata set like Dublin Core has static metadata attributes about bibliography information, integration of metadata for various metadata, problems about standard and extension of metadata must be considered for applying it to new environment. Specially, as event-driven metadata write method included the notion of e-commerce come out for interoperability in digital libraries, traditional metadata management which cannot distinguish between different kinds of update operations to new extension of metadata set occurs unsuitable waiting of update operation. So, improvement is needed about it. In this paper, we show whether alleviative transaction consistency can be applied to digital library or not. Also it would divide newer metadata into static metadata attribute connected in read operation within user read-only transaction and dynamic metadata attribute in update operation within dynamic(e-commerce) update transactions. We propose newer metadata management algorithm considered in classfication of metadata attributes and dynamic update transaction. Using two version for minimal maintenance cost and ARU(Appended Refresh Unit) for dynamic update transaction, to minimize conflict between read and write operations shows fast response time and high recency ratio. As a result of the performance evaluation, we show our algorithm is proved to be better than other algorithms in newer metadata environments.

• The Journal of Korean Obstetrics and Gynecology
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• v.18 no.4
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• pp.54-71
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• 2005

Purpose : The purpose of this research was to investigate the effects of Saurui Herba Seu Rhizoma(SHSR) on Anti-inflammatory properties in Raw264.7 cell line and murine models of inflammation. Methods : To investigate the effects of Saurui Herba Seu Rhizoma(SHSR) on anti-inflammation, we study cytotoxicity effects of SHSR on Mouse Lung Fibroblast Cells and Peritoneal Macrophages, Inhibitory effects of SHSR on the nitric oxide (NO) release, the ROS production, and the interleukin-6 production. Results : The cytotoxicity of SHSR on mouse lung fibroblast Cells and Raw264.7 cell line was not observed. SHSR in RAW264.7 cell line inhibited $IL-1{\beta}$, IL-6 mRNA gene expression depending upon the concentrations of extract and inhibited IL-18 mRNA gene expression at 100 ${\mu}g/ml$ of extract. SHSR in RAW264.7 cell line inhibit COX-2 mRNA gene expression at 100, 10 ${\mu}g/ml$ of extract. SHSR in RAW264.7 cell line inhibited NOS-II mRNA gene expression depending upon the concentrations of extract. SHSR in RAW264.7 cell line didn't inhibit $TNF-{\alpha}$ mRNA　gene expression. SHSR in RAW264.7 cell line decreased IL-6 production depending　upon the concentrations of extract. SHSR in RAW264.7 cell line decreased $ITNF-{\alpha}$ production according to the concentrations of extract. SHSR in RAW264.7 cell line inhibited NO release specially SHSR 100, 10 ${\mu}g/ml$ concentrations of extract. SHSR inhibit ROS production depending upon the concentrations of extract. Conclusion : These results suggest that SHSR can be used treating a lot of women disease caused by inflammation.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.311-315
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• 1996

Thermal stability of aspartame was investigated as affected by the temperature and pH during heating. The thermal stability study of aspartame heated at $60-100^{\circ}C$ showed that aspartame was degraded more rapidly as the heating temperature increased. Activation energy for thermal degradation was 20.77 kcal/mol. The thermal degradation products, a diketopiperazine (DKP) and ${\alpha}$-aspartylphenylalanine (${\alpha}$-AP), were rapidly increased while the aspartame concentration decreased. The pH change of aspartame solution was rapidly decreased during initial three hours of heating and more significant at high temperature. In the pH range ()』 3-7, aspartame was the most unstable at pH 7 and stable at pH 4. The thermal degradation rate contants were 0.827 at pH 7, 0.286 at pH 6, 0.072 at pH 5 and 0.045 at pH 4 during initial heating at $100^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.588-594
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• 1997

Yeast strains useful for the production of wine using mandarine orange, Citrus unshiu, as a main substrate were screened, and their primary ability to decompose citric acid that affects directly wine quality was investigated. Total eleven strains were selected for brewing orange wine. Five wild strains were from soil-based collections and identified: four of them were Saccharomyces cerevisiae and one of them was S. ellipsoideus. The rest of six strains were from among eighteen laboratory strains: three of them were S. cerevisiae, and the other three were S. coreanus, S. uvarum, and S. sake. Two strains of S. cerevisiae out of these selections were chosen and their decomposition of citric acid was investigated. Citric acid was not utilized as sole carbon source for cellular growth. However, when both citric acid and glucose were added together as carbon sources, decrease of citric acid concentration was observed after incubation. Shaking incubation was more effective for the reduction of citric acid than standing incubation. Utilization of citric acid did not contribute to the increase of ethanol concentration during fermentation. On the other hand, it appeared that citric acid caused partial inhibition of cellular growth of the yeasts.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.602-607
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• 1998

Changes in microbial count, enzyme, texture and color during storage of dongchimi (pickled radish roots) were investigated. Dongchimi was pressurized at 400 MPa for 5 min. Pressurized dongchimi stored at $4^{\circ}C\;(PS4)\;and\;37^{\circ}C\;(PS37)$ were compared with control $(stored\;at\;4^{\circ}C)$. PS4 and PS37 maintained their initial pH values during storage. Lactic acid bacteria, yeast and mold were not detected during storage in pressurized dongchimi. Pectinesterase, polygalacturonase activities and hardness of pressurized dongchimi decreased during storage. PS4 maintained its hardness longer than both control and PS37 during storage. The yellowness of PS37 was too high compared to control and PS4, indicating that storage of pressurized dongchimi at $37^{\circ}C$ was undesirable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.42-47
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• 2008

Prevention of postprandial hyperglycemia is important, as it is implicated in the development of macro- and microvascular complications associated with diabetes. An inhibitor of ${\alpha}$-amylase which acts in the first step of carbohydrate digestion, is expected to be a suppressor of postprandial hyperglycemia. This study investigated the porcine pancreatic ${\alpha}$-amylase inhibitory activity of the extracts from buckwheat (Fagopyrum esculentum) flower, leaf, stem and grain. Flower, leaf, stem and grain of buckwheat were extracted by water and ethanol (40%, 70%, 100%), respectively. Flower and leaf extracts were more effective ${\alpha}$-amylase inhibitors than stem and grain extracts in all tested solutions. Ethanol extracts were more effective than water extracts or powders on the ${\alpha}$-amylase inhibitory activities. At concentrations of $0.5%{\sim}10%$ (w/w, starch basis), the flower extracts of 40%, 70% and 100% ethanol lowered the enzyme activity by about 90% and the results were similar to the values of acarbose. At the same concentrations, the leaf extracts of 100% ethanol lowered the enzyme activity by about 90%. These results suggest that buckwheat flower and leaf ethanol extracts may delay carbohydrate digestion and lower postprandial hyperglycemia.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.83-89
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• 2008

In order to evaluate the oxidation stability, chemical compounds, and sensory for the garlic-salt laver, we prepared the garlic-salt laver added with different levels of salt and garlic power. The lipid per oxidation of garlic-salt laver was monitored by measuring the formation of 2-thiobarbituric acid reactive substances (TBARS). In addition, the general chemical compounds of laver with garlic-salt were determined by moisture, crude lipid ash, and protein. The major tocopherol compounds of laver with garlic-salt were measured using HPLC system. The contents of ${\alpha}$-tocopherol decreased with time, in contrast to ${\gamma}$-tocopherol which increased with time. The lipid profiles of laver with garlic-salt were high in linoleic acid although they did not change with time. Formation of TBARS of laver increased in control but did not increase in laver with garlic-salt. After 12 weeks, laver with 33% garlic-salt showed strong inhibition effect on TBARS formation. The sensory evaluation of laver with garlic-salt were tested. The results seem to indicate that laver with 33% garlic-salt can be used as a good ratio.