• Title/Summary/Keyword: Characteristics of quality

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Study on Effect of Convection Current Aeration System on Mixing Characteristics and Water Quality of Reservoir (대류식 순환장치의 저수지수체 유동특성 및 수질영향)

  • Lee, Yo-Sang;Lee, Kwang-Man;Koh, Deok-Koo;Yum, Kyung-Taek
    • Korean Journal of Ecology and Environment
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    • v.42 no.1
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    • pp.85-94
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    • 2009
  • This study examines the operational effectiveness of a Convection Current Aeration System (CCAS) in reservoir. CCAS was run from June, 2008 when the thermocline begun forming in the reservoir. This paper reviews the influence of stratification, dissolved oxygen dynamics and temperature in the lake's natural state from June to October 2008. The survey was done on a week basis. Upwelling flow effects a radius of $7{\sim}10m$ at a surface directly and was irrelevant to the strength of thermocline. On the other hand, it was affected the number of working days, and strength of thermocline at vertical profiles of the reservoir. Longer CCAS run, the deeper was the vertical direct flow area. However it didn't break the thermocline during summer season of 2008. The operating efficiency of the CCAS in the reservoir depends on hydraulics and meteological conditions. Computational Fluid Dynamics (CFD) is a very useful tool for evaluating the operating efficiency of fluid dynamics. The geometry for CFD simulation consists of a cylindrical vessel 25 m radius and 40 m height. The CCAS is located in center of domain. The non-uniform tetrahedral meshes had a bulk of the geometry. The meshes ranged from the coarse to the very fine. This is attributed to the cold water flowing into the downcomer and rising, creating a horizontal flow to the top of the CCAS. The result of CFD demonstrate a closer agreement with surveyed data for temperature and flow velocity. Theoretical dispersion volume were calculated at 8m depth, 120 m diameter working for 30 days and 10 m depth, 130 m diameter working for 50 days.

A New Soybean Cultivar, "Sohwang" for Sprout with Disease Resistance, Small Seed Size and High Sprout yielding (내병·소립 고수율 나물콩 신품종 "소황")

  • Cho, Sang-Kyun;Oh, Young-Jin;Kim, Kyong-Ho;Kim, Young-Jin;Kim, Tae-Soo;Kim, Jung-Gon;Park, Ki-Hun;Yun, Hong-Tae;Kim, Hyun-Tae;Han, Won-Young;Baek, In-Youl;Ko, Jong-Min;Kim, Yong-Duk;Kim, Dong-Kwan;Hwang, Hung-Goo
    • Korean Journal of Breeding Science
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    • v.41 no.4
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    • pp.640-644
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    • 2009
  • A new sprout-soybean cultivar, "Sohwang" was developed at the National Institute of Crop Science (NICS) in 2008. "Sohwang" was selected from a cross between Pungsan and Pungsan/Nattosan. The preliminary, advanced, and regional yield trials to evaluate the performance of Iksan 58 were carried out from 2004 to 2008. This cultivar has a determinate growth habit with purple flower, grayish brown pubescence, yellow seed coat, Yellow hilum, lanceolate leaflet shape and small seed size (8.5 grams per 100 seeds). The maturity date of "Sohwang" is 10 days earlier than the check variety, "Pungsan". It has a good seed quality for soybean-sprout. The soybean-sprouts grown from "Sohwang" have high isoflavone ($3,041{\mu}g/g$)contents. This cultivar has resistance to soybean mosaic virus (SMV) and necrotic symptom (SMV-N), and other most troublesome soybean diseases which are bacterial pustule and black root rot. Especially, "Sohwang" has useful characteristics, such as lodging and shattering resistance. The average yield of "Sohwang" was 2.69 ton per hectare in the carried out for three years from 2006 to 2008 regional yield trials(RYT) for double cropping.

A Study on the Effect of Applying Water Seepage Lowering Method Using Swelling Waterstop for Expansion Joint in the Concrete Dam (콘크리트 댐에서 수축이음부의 수팽창성 차수재를 이용한 침투저감 공법 적용효과 연구)

  • Han, Kiseung;Lee, Seungho;Kim, Sanghoon;Kim, Sejin;Pai, Sungjin
    • Journal of the Korean GEO-environmental Society
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    • v.22 no.10
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    • pp.21-29
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    • 2021
  • Most concrete gravity-type dams in and out of the country were constructed by column method to control cracks caused by concrete hydration heat generated during construction, resulting in a certain level of leakage after impoundment through various causes, such as contraction joints and construction joints. However, due to the characteristics of concrete structures that shrink and expand according to temperature, concrete dams have vertical joints and drains to allow penetration. PVC waterproof shows excellent effects in completion of the dam, which however increases the possibility of interfacial failure due to different thermal expansion. Other causes of penetration may include problems with quality control during installation, generation of cracks due to heat of hydration of concrete, waterproofing methods, etc. In the case of Bohyunsan Dam in Yeongcheon, North Gyeongsang Province, the amount of drainage in the gallery was checked and underwater, and it was confirmed that there are many penetrations from drainage holes connected to vertical joints, and that some of the PVC waterproofs are not fully operated. As a new method to prevent penetration through vertical joints, D.S.I.M. (Dam Sealing Innovation Method) developed by World E&C was applied to Bohyunsan Dam and checked the amount of drainage in the gallery. As a result of first testing three most leaking vertical joints, the drain in the gallery was reduced by 87% on the average and then applied to the remaining 13 locations, which showed a 83% reduction effect based on the total drain in the gallery. Summing up these results, it was found that D.S.I.M. preventing water leakage from the upstream face is a valid construction method to reduce the water see-through and penetration quantity seen in downstream faces of concrete dams. If D.S.I.M. is applied to other concrete dams at domestic and abroad, it is expected that it will be very effective to prevent water leakage through vertical joints that are visible from downstream faces.

Production Performance of 12 Korean Domestic Chicken Varieties Preserved as National Genetic Resources (국가 보존 유전자원 한국토종닭 12종의 생산능력 고찰)

  • Kim, Ki Gon;Choi, Eun Sik;Kwon, Jae Hyun;Jung, Hyun Chul;Sohn, Sea Hwan
    • Korean Journal of Poultry Science
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    • v.46 no.2
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    • pp.105-115
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    • 2019
  • In this study, viability, growth performance and egg production performance were investigated to determine the productive characteristics of 12 Korean domestic chicken varieties which have been collected and conserved for over 25 years in National Institute of Animal Science, Rural Development Administration, Korea. The 1,134 hens were tested and their production traits including survival rate, body weight, age at first egg laying, hen-day and hen-housed egg production, egg weight, and egg quality were measured. Survival rate was the highest in Korean Rhode-D and Korean Native Chicken (KNC) White and the lowest in Korean Cornish Brown (92.2% and 54.3%, respectively). Body weights from 4 to 50 wks were consistently high in the order of Korean Cornish, Korean Rhode, KNC, Korean Ogye, and Korean Leghorn breeds. There was no significant difference in weight between varieties within a breed. Age at first egg laying was the shortest in Korean Leghorn, while it was the longest in Korean Cornish. The hen-day egg production from $1^{st}$ egg to 57 wks was the highest in Korean Leghorn-K, and the lowest in Korean Cornish Brown. Egg weight was the heaviest in Korean Leghorn-F and the lightest in KNC White. The Haugh unit was the highest in Korean Rhode-C and the lowest in Korean Ogye. Taken together, these results suggest that it is desirable that the Korean Cornish variety is improved as the Korean meat breed because of its excellent growth ability, the Korean Leghorn variety is improved as the Korean layer breed because of its good laying performance, and the Korean Rhode and KNC varieties are improved as strong viable breeds because of their good survival rate.

Prediction of Air Temperature and Relative Humidity in Greenhouse via a Multilayer Perceptron Using Environmental Factors (환경요인을 이용한 다층 퍼셉트론 기반 온실 내 기온 및 상대습도 예측)

  • Choi, Hayoung;Moon, Taewon;Jung, Dae Ho;Son, Jung Eek
    • Journal of Bio-Environment Control
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    • v.28 no.2
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    • pp.95-103
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    • 2019
  • Temperature and relative humidity are important factors in crop cultivation and should be properly controlled for improving crop yield and quality. In order to control the environment accurately, we need to predict how the environment will change in the future. The objective of this study was to predict air temperature and relative humidity at a future time by using a multilayer perceptron (MLP). The data required to train MLP was collected every 10 min from Oct. 1, 2016 to Feb. 28, 2018 in an eight-span greenhouse ($1,032m^2$) cultivating mango (Mangifera indica cv. Irwin). The inputs for the MLP were greenhouse inside and outside environment data, and set-up and operating values of environment control devices. By using these data, the MLP was trained to predict the air temperature and relative humidity at a future time of 10 to 120 min. Considering typical four seasons in Korea, three-day data of the each season were compared as test data. The MLP was optimized with four hidden layers and 128 nodes for air temperature ($R^2=0.988$) and with four hidden layers and 64 nodes for relative humidity ($R^2=0.990$). Due to the characteristics of MLP, the accuracy decreased as the prediction time became longer. However, air temperature and relative humidity were properly predicted regardless of the environmental changes varied from season to season. For specific data such as spray irrigation, however, the numbers of trained data were too small, resulting in poor predictive accuracy. In this study, air temperature and relative humidity were appropriately predicted through optimization of MLP, but were limited to the experimental greenhouse. Therefore, it is necessary to collect more data from greenhouses at various places and modify the structure of neural network for generalization.

A Case Study of Shanghai Tang: How to Build a Chinese Luxury Brand

  • Heine, Klaus;Phan, Michel
    • Asia Marketing Journal
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    • v.15 no.1
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    • pp.1-22
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    • 2013
  • This case focuses on Shanghai Tang, the first truly Chinese luxury brand that appeals to both Westerners and, more recently, to Chinese consumers worldwide. A visionary and wealthy businessman Sir David Tang created this company from scratch in 1994 in Hong Kong. Its story, spanned over almost two decades, has been fascinating. It went from what best a Chinese brand could be in the eyes of Westerners who love the Chinese culture, to a nearly-bankrupted company in 1998, before being acquired by Richemont, the second largest luxury group in the world. Since then, its turnaround has been spectacular with a growing appeal among Chinese luxury consumers who represent the core segment of the luxury industry today. The main objective of this case study is to formally examine how Shanghai Tang overcame its downfall and re-emerged as one the very few well- known Chinese luxury brands. More specifically, this case highlights the ways with which Shanghai Tang made a transitional change from a brand for Westerners who love the Chinese culture, to a brand for both, Westerners who love the Chinese culture and Chinese who love luxury. A close examination reveals that Shanghai Tang has followed the brand identity concept that consists of two major components: functional and emotional. The functional component for developing a luxury brand concerns all product characteristics that will make a product 'luxurious' in the eyes of the consumer, such as premium quality of cachemire from Mongolia, Chinese silk, lacquer, finest leather, porcelain, and jade in the case of Shanghai Tang. The emotional component consists of non-functional symbolic meanings of a brand. The symbolic meaning marks the major difference between a premium and a luxury brand. In the case of Shanghai Tang, its symbolic meaning refers to the Chinese culture and the brand aims to represent the best of Chinese traditions and establish itself as "the ambassador of modern Chinese style". It touches the Chinese heritage and emotions. Shanghai Tang has reinvented the modern Chinese chic by drawing back to the stylish decadence of Shanghai in the 1930s, which was then called the "Paris of the East", and this is where the brand finds inspiration to create its own myth. Once the functional and emotional components assured, Shanghai Tang has gone through a four-stage development to become the first global Chinese luxury brand: introduction, deepening, expansion, and revitalization. Introduction: David Tang discovered a market gap and had a vision to launch the first Chinese luxury brand to the world. The key success drivers for the introduction and management of a Chinese luxury brand are a solid brand identity and, above all, a creative mind, an inspired person. This was David Tang then, and this is now Raphael Le Masne de Chermont, the current Executive Chairman. Shanghai Tang combines Chinese and Western elements, which it finds to be the most sustainable platform for drawing consumers. Deepening: A major objective of the next phase is to become recognized as a luxury brand and a fashion or design authority. For this purpose, Shanghai Tang has cooperated with other well-regarded luxury and lifestyle brands such as Puma and Swarovski. It also expanded its product lines from high-end custom-made garments to music CDs and restaurant. Expansion: After the opening of his first store in Hong Kong in 1994, David Tang went on to open his second store in New York City three years later. However this New York retail operation was a financial disaster. Barely nineteen months after the opening, the store was shut down and quietly relocated to a cheaper location of Madison Avenue. Despite this failure, Shanghai Tang products found numerous followers especially among Western tourists and became "souvenir-like" must-haves. However, despite its strong brand DNA, the brand did not generate enough repeated sales and over the years the company cumulated heavy debts and became unprofitable. Revitalizing: After its purchase by Richemont in 1998, Le Masne de Chermont was appointed to lead the company, reposition the brand and undertake some major strategic changes such as revising the "Shanghai Tang" designs to appeal not only to Westerners but also to Chinese consumers, and to open new stores around the world. Since then, Shanghai Tang has become synonymous to a modern Chinese luxury lifestyle brand.

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The Effect of Service Experience on Behavioral Loyalty in Luxury Restaurant Service Setting : The Causal Role of Cognitive Satisfaction and Emotional Attachment (고급레스토랑의 서비스경험이 행동충성도에 미치는 영향 : 인지만족과 정서애착의 인과적 역할)

  • Choi, Chuljae
    • Journal of Venture Innovation
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    • v.4 no.3
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    • pp.1-15
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    • 2021
  • Due to long-term social distancing due to the spread of COVID-19, business trends of restaurant companies are being implemented in accordance with the changed environment such as packaging and subscription. However, even in this environment, upscale restaurants are generating high profits by trying to differentiate themselves from existing restaurants by providing high-quality services with the best facilities. Therefore, this study describes how customers' experience of upscale restaurant service influences behavioral loyalty. That is, the purpose of this study is to determine the effect of service experience on cognitive satisfaction and emotional attachment, and to examine the causal role of cognitive satisfaction and emotional attachment by confirming the relationship between these constructs and relationship commitment and behavioral loyalty. To verify this, data were collected through face-to-face interviews with 300 consumers who recently used a upscale restaurant. Of the collected data, 275 copies(91.6%) were used for the final analysis, and inaccurate or erroneous data among 25 response sheets were excluded. In this study, the validity and reliability of the data were checked and the research hypothesis was verified by using SPSS 21.0 and AMOS 20 statistical package. Frequency analysis was performed to confirm the demographic characteristics of the respondent. Structural equation model analysis(SEM) was used to confirm the fit of the research model and to verify the research hypothesis. As a result of the research hypothesis analysis, it was found that service experience had a positive effect on cognitive satisfaction, and cognitive satisfaction had a positive effect on emotional attachment, relationship commitment, and behavioral loyalty. Also, it was found that emotional attachment had a positive effect on relationship commitment and behavioral loyalty, and relationship commitment had a positive effect on behavioral loyalty. However, service experience did not affect emotional attachment. With this study, marketers and managers of upscale restaurants such as hotel restaurants need to accurately select their target audience, understand their service needs, and then present the appropriate service to them. In addition, they should not only induce cognitive satisfaction by providing excellent service to their customers, but also identify moments of truth and present appropriate services so that satisfied customers can strengthen their emotional attachment. In addition, it is necessary to strengthen the relationship with their firms by forming friendly relationships with customers who have high emotional attachment, and also to induce relationship commitment so that such customers have a strong sense of belonging and attachment to their firms.

Changes in Chemical Components of Cheonggukjang Prepared with Germinated Soybeans during Fermentation (발아대두 청국장의 발효 중 화학성분의 변화)

  • Eom, Sang-Mi;Jung, Bo-Young;Oh, Hoon-Il
    • Journal of Applied Biological Chemistry
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    • v.52 no.3
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    • pp.133-141
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    • 2009
  • This study was carried out in order to investigate the changes in chemical components of four kinds of Cheonggukjang during fermentation. Three different kinds of Cheonggukjang were prepared with germinated soybeans using rice straw, Bacillus natto, Bacillus natto plus Aspergillus oryzae, and non-germinated soybeans using rice straw. The nitrogen contents increased significantly during fermentation in all kinds of Cheonggukjang. Especially germinated soybean Cheonggukjang prepared with A. oryzae plus B. natto showed approximately 1.3 to 3.0 fold higher values than the other Cheonggukjangs. Total free amino acid contents of all Cheonggukjangs increased with an increase in fermentation time until 60 h. Lysine content was highest in Cheonggukjang prepared with ungerminated soybean at 72 h of fermentation. Among free amino acids of germinated soybean Cheonggukjang prepared with rice straw, glutamic acid was highest (3.64 mg/g) after 72 h of fermentation. In Cheonggukjang prepared with mixed culture, glutamic acid content was 4.37 mg/g. Total carbohydrate contents of Cheonggukjang decreased rapidly with an increase in fermentation time except the ungerminated soybean Cheonggukjang, and the total carbohydrate contents varied from 9.81 to 14.04% after 72 h of fermentation. On the other hand, total carbohydrate contents of ungerminated soybean Cheonggukjang prepared with rice straw gradually decreased during fermentation. In conclusion, it is expected to increase the contents of functional constituents and to improve quality characteristics of Cheonggukjang when it is prepared with germinated soybeans using B. natto plus A. oryaze.

Comparison of Quality Characteristics of Sesame leaf Cleaned with Various Electrolyzed Water during Storage (다양한 전기분해수 세정처리에 따른 깻잎의 저장중 품질특성 비교)

  • Jeong Jin-Woong;Kim Jong-Hoon;Kwon Kee-Hyun
    • Food Science and Preservation
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    • v.12 no.6
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    • pp.558-564
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    • 2005
  • This study was carried out to investigate the cleaning effect of sesame leaf, the sterilization effect and physicochemical properties, treated with various electrolyzed water. Initial physicochemical properties could be kept more than 1 month in electrolyzed oxidizing water(EW-1) of diaphragm type and 15 days in electrolyzed water(EW-2 and EW-3) of non-diaphragm system, there was no significant difference by storage temperature. 4 kinds of microorganism (initial total counts, $10^7\~10^9$ CFU/mL) were sterilized within $0.5\~1$ minutes by electrolyzed water. In fresh sesame leaves, total viable cell count and coliform group in the treatment of electolyzed water were decreased to about $2\~3$ log scale comparing non-treated ones. Especially Bacillus cereus was not detected until 13th day when treated with EW-l. Decaying ratio of sesame leaf appears on day 6 of storage in the untreated but the treatments of electrolyzed water has no sign until day 10 of storage. Change in color difference(${\Delta}E$) during storage was observed the treatments of electrolyzed low-alkaline water(EW-2) and electrolyzed neutral water(EW-3) were very desirable at the level $1\~2$ after day 13 of storage comparative to the untreated Change of Chlorophyll content was biggest decreased to 6.8 $mg\%$ on the untreated and decreased least to 8.35 $mg\%$ on EW-3 treated group on 13th day from initial value of $9.0\~10.3\;mg\%$ The overall sensory evaluation appeared most acceptable in the treatments of EW-2 and EW-3.

Selection of Promising Vetch Cultivars on Paddy Field (논에서 적응성이 우수한 Vetch류 품종 선발)

  • Kim, Won-Ho;Seo, Sung;Kim, Maeng-Jong;Shine, Jae-Soon;Jun, Byoung-Soo;Jung, Min-Wong;Ahn, Byoung-Seok;Yoon, Bong-Ki
    • Journal of The Korean Society of Grassland and Forage Science
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    • v.27 no.3
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    • pp.155-160
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    • 2007
  • This experiment was conducted to compare the agronomic characteristics and productivity in induced vetch cultivars at paddy field of Cheonan (National Institute of Animal Science) and Naju (Jeollanam-Do Agricultural Research and Extension) from 2004 to 2006. The vetch cultivars used in this study were 6 varieties ('VV4712', 'Welta', 'Penn-02', 'Ostsaat', 'Oregon com.', 'Sander 2'). At the Naju region, the most fast flowering date variety was Chinese milk vetch, Sander 2 was very late as 20th May. The average dry matter (DM) content was 21.7%. Vetch cultivars were severely different. 'Oregon com.' showed the highest DM yield by 5,406 kg/ha but the DM yield of 'Ostsaat' was low by 4,852 kg/ha. At the Cheonan region, the most fast flowering date variety was Korean milk vetch, Sander 2 was very late as 25th May. The average dry matter (DM) content was 16.9%. Vetch cultivars were severely different. 'Welta' and 'Ostsaat' showed the highest DM yield by 2,173 kg/ha and 1,883 kg/ha respectively, but the DM yield of 'VV4712' was low by 1,079 kg/ha. Crude protein (CP) content of vetch was 11.5%. 'Sander 2' showed the highest CP content by 14.4% and Chinese milk vetch showed the highest content by 19.3%. Average acid detergent fiber (ADF), neutral detergent fiber (NDF) and total digestible nutrient (TDN) content were 26.8%, 42.2% and 67.5%, respectively. The results of this experiments indicated that the productivity of vetch cultivar varied from winter hardness, therefore we will consider the winter hardness as main factor when induce vetch cultivars. According to the results obtained from this study, it is suggested that 'Oregon com.' at the Naju region and 'Welta' and 'Ostsaat' at the Cheonan region would be recommendable for fall sown 'vetch' for dry matter production.