• Proceedings of the Materials Research Society of Korea Conference
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• 1998.11a
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• pp.38-38
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• 1998

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2003.05a
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• pp.76-77
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• 2003

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.808-813
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• 2004

This study was conducted to evaluate the effects of adding glucose (G), sorbic acid (S), pre-fermented juice of epiphytic lactic acid bacteria (FJLB) and their combinations on the fermentation qualities and residual mono-and di-saccharides compositions of guineagrass silage. The additives used in this experiment were 1% glucose, 0.1% sorbic acid and FJLB at a theoretical application rate of 9.0${\times}$105 CFU $g^{-1}$ on the fresh weight basis of guineagrass, respectively. There was a total of eight treatments in this experiment: (1) C (without additives), (2) FJLB, (3) S, (4) G, (5) FJLB+S, (6) FJLB+G, (7) S+G, (8) FJLB+S+G. After 30 days of storage, the silos were opened for chemical analyses. Based on the results, all additives were efficient in improving the fermentation quality of guineagrass silage. This was well indicated by significantly (p<0.05) lower pH and BA content and significantly (p<0.05) higher LA content in the treated silages except for the FJLB than in the C. However, there was only a slight increase in LA for the FJLB as compared with the C, which might be due to the low WSC content of the original guineagrass (34.4 g $kg^{-1}$). When the FJLB+S and FJLB+G were added, there were significant (p<0.05) decreases in pH and significant (p<0.05) increases in LA as compared with the FJLB alone. This indicated that the G, S and FJLB were of synergestic effects on the silage fermentation quality. The G combination treatments including the G alone showed large improvements in the fermentation quality as compared with the treatments without the G. This suggested that adding fermentable substrates (G) to plant materials such as guineagrass, which contain low WSC, intermediate population of epiphytic LAB, CP and DM content, is more important and efficient for improving the fermentation quality of silages than adding a number of species of domestic LAB (FJLB) and aerobic bacteria inhibitor (S).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.1
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• pp.364-370
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• 2011

The Hilbert transform performs a role to transform band pass signals into low pass signals in wireless communication systems. The operation of Hilbert transform is based on a convolution process which is required adding and multiplying calculations. When the Hilbert transform is designed and hardware-implemented at gate level, the adding and multiplying operation requires a high power consumption and a occupation of wide area on a chip. So the results of adding and multiplying operation cause to degrade the performance of implemented system. In this paper, the new Hilbert transformer is proposed, which has a low hardware complexity by application of MAG(Minimum Adder Graph) algorithm. The proposed Hilbert transformer was simulated in ISE environment of Xilinx and showed the reduction of hardware complexity comparing with the number of gate in the conventional Hilbert transformer.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.596-603
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• 2015

This study investigated the effects of adding oyster shell powder (OSP) from Crassostrea gigas on the food quality of Chinese cabbage Kimchi (CCK). We monitored the changes in microbial levels, pH, acidity and sensory evaluation during the fermentation of CCK treated with various contents of OSP. The microbial assay showed that adding OSP to CCK inhibited the growth of viable cells, total coliforms, and lactic acid bacteria, with the greatest growth inhibition against lactic acid bacteria over the fermentation period. After fermentation for 18 days, the lactic acid bacterial counts in CCK treated with OSP (0.3%, 0.5% and 1%) were at least 1 log CFU/g lower than those of control CCK. In addition, the pH and acidity of CCK treated with OSP were lower than in control CCK over the fermentation period. The overall sensory evaluation of CCK with 0.3% OSP was better than that of control CCK after fermentation for 24 days. In conclusion, OSP treatment, especially 0.3% OSP, enhances the food quality and extends the self-life of CCK, while minimizing the detrimental effects on its sensory characteristics.

• Elastomers and Composites
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• v.46 no.2
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• pp.138-143
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• 2011

EPDM compounds and vulcanizates containing inorganic filler such as talc, calcium carbonate, or clay as well as carbon black were prepared, and the influence of inorganic filler on properties of the EPDM compounds and vulcanizates were investigated. The bound rubber contents did not significantly increase even though the inorganic filler was added. There were big aggregates in the EPDM samples with high loading inorganic filler. By adding the inorganic filler, the cure times tended to increase and the delta torque decreased. The modulus were on the whole decreased, whereas the elongation at break, tensile strength, and tear strength were increased by adding the inorganic filler. The decreased modulus and increased elongation at break can be explained with the decreased delta torque, the increases of tensile strength and tear strength can be explained with the increased elongation at break. By adding the inorganic filler, level of reinforcing in the EPDM compounds did not increase and the crosslink density decreased.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.249-257
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• 1999

Jeung-Pyun is a traditional fermented Korean food with rice flour, water, sugar, salt and unrefined rice wine(Takju). In order to investigate how the addition of soybean has an influence on Jeung-Pyun fermentation, changing to adding amount of soybean 0%, 5%, l0%. 15%, 20% based on rice weight, we carried out sensory evaluation and measured the physicochemical properties, instrumental characteristics and degree of gelatinization. The specific volume of Jeung-Pyun was increased as the more soybean was added. The pH of Jeung-Pyun batter was decreased as the fermentation time was longer, but it was increased as more soybean was added. The degree of gelatinization of Jeung-Pyun was decreased as storage day was longer, but it was high as more soybean was added compared to control(0%). In sensory evaluation, Jeung-Pyun added 5∼10% of soybean was good generally. Correlation coefficient between hardness and degree of gelatinization was high. In instrumental characteristics, hardness was increased only in control for room temperature storage(20$^{\circ}C$), but at 4$^{\circ}C$ it was less increased than control(0%) as more soybean was added. Cohesiveness was decreased generally as storage day was longer at 4$^{\circ}C$, but it was less decreased as more soybean was added. In brittleness at 4$^{\circ}C$, Jeung-Pyun of adding soybean was higher compared to control. In surface structure of Jeung-Pyun observerd by SEM. air pore size was small and distributed regularly as more soybean added. In conclusion. it can be suggested that the addition of soybean improve the quality of Jeung-Pyun.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.9
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• pp.1463-1469
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• 2020

Objective: The effects of maternal and offspring dietary vitamin A (VA) supplementation on early body weight, digestive tract function and immune function in goslings were studied. Methods: Yangzhou geese (180 d old) were randomly divided into 5 experimental groups of 15 females and 3 males (the males were kept until slaughter). Eggs were collected for hatching during the peak laying period. A total of 96 goslings were selected from each treatment group (each fed a basic diet supplemented with 0, 4,000, 8,000, 12,000 or 16,000 IU/kg VA) and randomly divided into 2 groups, with 6 replicates in each group and 8 goslings in each replicate. The gosling diet was supplemented with 0 or 9,000 IU/kg VA. Results: i) Villus length, villus width and the muscle thickness of the duodenum, jejunum and ileum were increased and the crypt depth was reduced after adding 12,000 IU/kg VA to the goslings' diet (p<0.05). Adding 9,000 IU/kg VA to the offspring diet increased the length of the duodenal villi and width of the ileum and decreased the crypt depth of the ileum (p<0.05). ii) Supplementing the maternal diet with 12,000 IU/kg VA increased immune organ weight, the immune organ index and immunoglobulin content in goslings (p<0.05). The bursa weight and immunoglobulin G content of offspring were higher in the 9,000 IU/kg VA supplementation group than in the group with no supplementation (p<0.05). Conclusion: Offspring growth and development were affected by the amount of VA added into maternal diet. The negative effect of maternal VA deficiency on offspring can be compensated by adding VA to the offspring diet. Continued VA supplementation in the offspring diet after excessive VA supplementation in the maternal diet is unfavorable for gosling growth and development.

• Proceedings of the Korean Vacuum Society Conference
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• 2010.08a
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• pp.316-316
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• 2010

Thin films spin-coated from solvent solutions are characterized by solution parameters and spin-coating process. In this study, performance characteristics of polymer solar cells were investigated with changing solution parameters such as solvent and additives. The phase-separation between polymer and fullerene is needed to make the percolation pathway for better transportation of hole and electron in polymer solar cells. For this reason, cooperative effects of solvent mixtures adding additives with distinct solubility have been studied recently. In this study, chlorobezene, 1, 2-dichlorbenzene, and chloroform were used as solvent. 1, 8-diiodoctaned and 1, 8-octanedithiol were used as additives and were added into poly(3-hexylthiophene-2, 5-diyl)/[6, 6]-phenyl C61 butyric acid methyl ester (P3HT/PCBM) blends. Pre-patterned ITO glass was cleaned using ultrasonication in mixed solvent with ethyl alcohol, isopropyl alcohol and acetone. PEDOT:PSS was spin-coated on to the ITO substrate at 3000rpm and was baked at $120^{\circ}C$ for 10min on the hotplate. The prepared solution was spin-coated at 1000rpm and the spin-coated thin film was dried in the Petri dishes. Al electrode was deposited on the thin film by thermal evaporation. The devices were annealed at $120^{\circ}C$ for 30min. By adding 2.5 volume percent of additives into the chlorobenzene from that bulk heterojunction films consisting of P3HT/PCBM, the power efficiency (AM 1.5G conditions) was increased from 2.16% to 2.69% and 3.12% respectively. We have investigated the effect of additives in P3HT/PCBM blends and the film characteristics and the film characteristics including J-V characteristics, absorption, photoluminescence, X-ray diffraction, and atomic force microscopy to mainly depict the morphology control by doping additives.

• Korean Journal of Medicinal Crop Science
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• v.9 no.1
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• pp.45-54
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• 2001

The biological activities of ethanol, ethanol: water(1 : 1v/v) and water extracts from Glycyrrhiza uralensis Fisch, glycyrrhizin and enzymatically hydrolyzed glycyrrhizin were compared. About 50% of the growth of MCF7, A549, Hep3B and AGS cells were inhibited in adding 1.0 g/L of the crude extracts, glycyrrhizin and enzymatically hydrolyzed glycyrrhizin. For example, the ethanol extract inhibited 76%, 66% in MCF7 and Hep3B cells by adding 1.0 g/L. For cytotoxicity on human normal liver cell(WRL-68), the crude extracts were scored as above 26%. For the result of antimutagenecity using CHO V79 cell, the crude extracts proved more effective than other samples. The growth of human immune B and T cells were enhanced up to $1.2{\sim}1.3$ times by adding the crude extracts. In inhibitory effect of ${\alpha}-glucosidase$ activity was showed that the ethanol extract, water extract and ethanol: water (1 : 1v/v) extract were appeared 65%, 68%, 62% in adding 1.0 g/L. The higher enhancement of glutathione -S-transferase activity was observed in the ethanol extract as 257% compared to the control in adding 1.0 g/L. From the results, the biological activities of the crude extracts were equivalent or higher than glycyrrhizin and enzymatically hydrolyzed glycyrrhizin.