• Journal of Conservation Science
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• v.26 no.1
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• pp.61-67
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• 2010

After selecting five types of adhesive epoxy resin for metallic cultural assets such as $Araldite^{(R)}$ rapid type, $Devcon^{(R)}$, $Araldite^{(R)}$ SV427+HV427, $CDK^{(R)}$520, $Araldite^{(R)}$ AW106+HV953 which had already been studied, this paper approached more closely the problem of yellowing and the signal of aging with time passing by connecting the problems with the safety of metallic cultural assets. The change of physical properties according to the change of state of epoxy adhesives was investigated through the change of flexural strength and the change of surface hardness by artificially providing the possible environmental change factors such as ultra-violet ray, and acid base, and how the epoxy chemically changes in its ingredients by the environment was analyzed through FT-IR. As a result of the experiment, for the most part of adhesives brought about the physical change of flexural strength, the change of surface hardness, and the chemical change of chemical ingredients as the product of alcohol, which were respectively different according to the time of ultraviolet irradiation, and acid base change. Under most of the conditions, SV427+HV427 and $CDK^{(R)}$520 were fairly stabilized under each condition of weatherability, but it seems that they should be refrained from being applied in case that the area to restore is thin and wide because the degree of flexural strength of themselves is low. Also, it is found that the preservation environment is very important not only for artifacts but also for the preservation of resins sused for preservation treatment.

• Journal of KIISE
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• v.44 no.6
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• pp.587-594
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• 2017

Recently, motor imagery electroencephalogram(EEG) based Brain-Computer Interface(BCI) systems have received a significant amount of attention in various fields, including medicine and engineering. The Common Spatial Pattern(CSP) algorithm is the most commonly-used method to extract the features from motor imagery EEG. However, the CSP algorithm has limited applicability in Small-Sample Setting(SSS) situations because these situations rely on a covariance matrix. In addition, large differences in performance depend on the frequency bands that are being used. To address these problems, 4-40Hz band EEG signals are divided using nine filter-banks and Regularized CSP(R-CSP) is applied to individual frequency bands. Then, the Mutual Information-Based Individual Feature(MIBIF) algorithm is applied to the features of R-CSP for selecting discriminative features. Thereafter, selected features are used as inputs of the classifier Least Square Support Vector Machine(LS-SVM). The proposed method yielded a classification accuracy of 87.5%, 100%, 63.78%, 82.14%, and 86.11% in five subjects("aa", "al", "av", "aw", and "ay", respectively) for BCI competition III dataset IVa by using 18 channels in the vicinity of the motor area of the cerebral cortex. The proposed method improved the mean classification accuracy by 16.21%, 10.77% and 3.32% compared to the CSP, R-CSP and FBCSP, respectively The proposed method shows a particularly excellent performance in the SSS situation.

• Food Science and Preservation
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• v.21 no.3
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• pp.341-349
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• 2014

The antioxidative effect and quality characteristics of different drying methods (hot air drying, far-infrared radiation drying, vacuum freeze drying) from Schizandra Chinensis Baillon were investigated. The moisture contents and water activity(Aw) contents each 4.46% and 0.38 values of the vacuum freeze drying were lower than those of other samples. A significant not difference in pH values occurred in all samples (p<0.05). The highest content $^{\circ}brix$ vacuum freeze drying was $6.60^{\circ}Brix$ respectively. The turbidity values of the samples were hot air drying 8.24 T%, far infrared radiation drying 0.32 T%, vacuum freeze drying 71.85 T%. The Hunter's L, a and b values of vacuum freeze drying were higher than those of other samples. The order of the free sugar content was glucose>fructose>sucrose, and that of the total free sugar contents were vacuum freeze drying (6.33 g/100 g) > far infrared drying (5.01 g/100 g) > hot air drying (3.73 g/100g). Antioxidant acitivy (DPPH radical scavenging, ABTS radical scavenging) and total phenol, total flavonoid, and total tannin content was highest in vaccum freeze drying than other different drying methods except nitrite scavenging ability.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1050-1056
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• 1999

The effect of ${\gamma}-irradiation$ was investigated on salted and fermented squid, squid jeotkal. Squid jeotkal was prepared with salt concentrations of 5%, 10% and 20% and was fermented at $15^{\circ}C$ and $25^{\circ}C$ after ${\gamma}-irradiation$ with doses of 0, 2.5, 5 and 10 kGy, respectively. Proximate composition, salinity, water activity (Aw), pH, total bacteria and sensory evaluation were examined during fermentation periods. Results showed that ${\gamma}-irradiation$ had no effect on proximate composition, salinity and Aw compared with non-irradiated squid jeotkal. However, pH and total bacteria, as well as sensory evaluation, were changed variously with processing conditions such as NaCl concentration, irradiation dose and fermentation temperature. The results of total bacteria and sensory evaluation showed that squid jeotkal with NaCl concentration of 10% and an irradiation dose of 10 kGy maintained high quality for 30 days at $15^{\circ}C$. Therefore, it was considered that ${\gamma}-irradiation$ was effective in processing low-salted squid jeotkal and extending its shelf-life without adding any food additives.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.406-413
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• 2011

This study was carried out to investigate antioxidative properties of various extracts and antibrowning effects of extracts in apple slices were investigated by ${\Delta}E$ value and PPO relative activity. Apples were cut into 1.5 cm thickness and they were dipped in 1% extract solutions(OW: water extracts of onion, OE: 80% EtOH extracts of onion, AW: water extracts of apple, AE: 80% EtOH extracts of apple, MW: water extracts of mandarin orange peel, ME: 80% EtOH extracts of mandarin orange peel) for 1 min. OW showed higher than the other treatments for total phenolic contents(94.35 mg/g), PPO inhibition(74.00%). And the highest DPPH free radical scavenging activity(40.27%) measured in ME. ${\Delta}E$ value of apple slices dipped in MW was 2.37 whereas ${\Delta}E$ value of apple slices dipped in AW was 12.12. These results suggest that onion and mandarin orange peel extracts should be a potential source for controlling browning during storage of apple slices.

• Journal of Veterinary Clinics
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• v.32 no.1
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• pp.28-35
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• 2015

Aim of this study is demonstrate the feasibility of Laparoscopic gastrostomy (LG) tube placement in dogs by comparing with percutaneous endoscopic gastrostomy (PEG) tube placement, based on operative time, complications and gastro-peritoneal adhesion evaluation. Eight intact male beagle dogs were used in this study. Tri-Funnel Replacement Gastrostomy tube (Bard Inc., USA) of 20 Fr was used for LG technique and PEG kit (Ponsky "Pull" PEG Kit$^{(R)}$, Bard Inc., USA) with soft silicone retention dome consisting of a 20 Fr gastrostomy tube was used. Feeding via gastrostomy tube was performed in two weeks, maintenance energy requirement (MER) divided into 3 separate feeding. LG and PEG were evaluated at intraoperative, postoperative and postmortem period. Mean operative time for the PEG group was significantly shorter when compared with the LG group (p < 0.05). Successful maintenance of gastrostomy tube was confirmed in all dogs. Gastric and peritoneal wall adhesions were formed successfully in each group. The mean adhesion length (AL) and width (AW) were significantly larger in LG group compared with in PEG group (p < 0.05). The mean adhesion distance (AD) was not significantly different between two groups (p = 0.182). Consequently, LG is an effective minimally invasive, safe and easy to perform technique for providing enteral nutritional support in dogs.

• The Journal of the Acoustical Society of Korea
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• v.37 no.5
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• pp.369-377
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• 2018

This study investigated the effect of noise and reverberation on subjective measure of speech transmission performance for elderly person with hearing loss in residential space through listening test. Floor impact, road traffic, airborne, and drainage noise were employed as the residential noise, and several impulse responses were obtained through room acoustical computer simulation for an apartment building. Sound sources for the listening test consisted of residential noises and speech sounds for boh the young (the original sound) and the aged (the sound filtered out by filters with frequency responses of hearing loss of 65 years elderly person). In the listening test, subjects evaluated speech intelligibility and listening difficulty for the presented word ($L_{Aeq}$ 55 dB) at three noise levels ($L_{Aeq}$ 30, 40, 50 dB) and three reverberation times (0.5, 1.0, 1.5 s). Results showed that the residential space with noise level lower than equal to 50 dB ($L_{i,Fmax,AW}$) for jumping noise and 40 dB ($L_{Aeq}$) for road traffic, airborne, and drainage noise had speech intelligibility of 90 % and over and listening difficulty of 30 % and below. Speech intelligibility and listening difficulty for the aged sound source was shown to be 0 % ~ 5 % lower and 2 % ~ 20 % higher than those for the young sound source, respectively.

• Journal of KIISE
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• v.42 no.12
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• pp.1535-1543
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• 2015

The brain-computer interface obtains a user's electroencephalogram as a replacement communication unit for the disabled such that the user is able to control machines by simply thinking instead of using hands or feet. In this paper, we propose a feature extraction method based on a non-selected filter by SBCSP to classify motor imagery EEG. First, we divide frequencies (4~40 Hz) into 4-Hz units and apply CSP to each Unit. Second, we obtain the FLD score vector by combining FLD results. Finally, the FLD score vector is projected onto the optimal plane for classification using PCA. We use BCI Competition III dataset IVa, and Extracted features are used as input for LS-SVM. The classification accuracy of the proposed method was evaluated using $10{\times}10$ fold cross-validation. For subjects 'aa', 'al', 'av', 'aw', and 'ay', results were $85.29{\pm}0.93%$, $95.43{\pm}0.57%$, $72.57{\pm}2.37%$, $91.82{\pm}1.38%$, and $93.50{\pm}0.69%$, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.7-12
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• 1994

The kinetics of browning reaction of dried shrimp powder samples were investigated during storage. The temperature conditions of the ding process were $25^{\circ}C\;and\;45^{\circ}C$, and the samples were stored at water activity ($a_w$) of 0.33, 0.44, 0.52, 0.65 and temperatures of $35^{\circ}C,\;45^{\circ}C,\;55^{\circ}C$ and temperature fluctuations between $33^{\circ}C\;and\;55^{\circ}C$. When the shrimp was dried at $25^{\circ}C$ the activation energies obtained from the Arrhenius plot ranged from 13.57 to 14.33 kcal/mol. From these energies of activation, the $Q_{10}$ values at $25^{\circ}C$ showed 1.93 to 2.00. In the case of drying at $45^{\circ}C$ the activation energies were $13.12{\sim}13.61\;kcal/mol$ and $Q_{10}$ values were $1.89{\sim}1.93$, respectively. In addition, a storage study under square-wave fluctuating temperature conditions was carried out by varying the shrimp sample temperature between $35^{\circ}C\;and\;55^{\circ}C$ within 7 days regular fluctuation cycle. The data obtained from the fluctuating temperature storage study will be used in the prediction of shelf-lives. The shelf-lives assessed at $25^{\circ}C$ from the accelerated shelf-life tests ranged from 4 days at aw 0.65 to 139 days at aw 0.33.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.283-288
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• 1989

The effect of storage temperature on the quality characteristics of meat sausage was investigated. Thus, the quality characteristic changes of meat sausage were discussed through physico-chemical and microbiological analysis. The results were summarized as follows; Volatile basic nitrogen(VBN) was increased more rapidly at $40^{\circ}C$ than at $10^{\circ}C$, $20^{\circ}C$ and fluctuating temperature $(10/40^{\circ}C)$. In physico-chemical analysis of meat sausage, the values of VBN , viable cell counts were increased with increase of temperature during storage, while thiobarbituric acid(TBA) values were fluctuated during storage as a whole. Water activity(Aw) and moisture contents showed a little change according to storage temperature, but sausage color was darkened as storage time goes by as a whole, the shelf-life was predicted above 40 days at $10^{\circ}C$, below 40 days at $20^{\circ}C$, below 30 days at $40^{\circ}C$ and about 20 days fluctuating temperature $(10/40^{\circ}C)$, respectively on the basis of slime formation in sensory evaluation.