• Journal of Plant Biotechnology
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• v.39 no.3
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• pp.154-162
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• 2012

This study was conducted to evaluate agronomic characteristics such as growth, quality, and yields of StMyb1R-1 transgenic potato and also to obtain the basic data for establishing assessment guidelines of transgenic potato. Three transgenic lines (Myb 1, Myb 2, and Myb 8) were cultivated under conventional irrigation, drought condition, and severe drought condition and were analyzed by comparing with wild type, non-transgenic cv. Superior. Myb 2 showed a different flower color from wild type and Myb 1 had much bigger secondary leaflets than wild type. Myb 1 and Myb 2 showed higher $P_2O_5$ content in both top and root zone and longer shaped tubers than wild type. In yield factors, transgenic lines had more tubers than wild type, however their yield decreases were severe because of the poor enlargement of tuber under water deficit condition. This tendency was noticeable in Myb 1 and Myb 2. In TR ratio, chlorophyll content, dry matter rate, and relative water content, there were no big differences between transgenic lines and wild type. Meanwhile, in phenotype, growth, quality, and yield factors, substantial equivalent was confirmed between Myb 8 and wild type. Then, Myb 8 showed the highest marketable tuber yield under conventional irrigation, while showed lower level than wild type under water deficit. Judged by this result, the enhancing droughttolerance by StMyb1R-1 gene might actually not mean the enhancement of photosynthesis or starch accumulation in tuber and, furthermore, not the yield improvement. More detailed research will be required to accurately understand the relationship between StMyb1R-1 and yield factors.

• Journal of Animal Science and Technology
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• v.62 no.3
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• pp.396-408
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• 2020

This study investigated the quality properties of enhanced beef, manufactured by injecting the beef with a brine containing winter mushroom juice powder (WMJP). The enhanced beef was manufactured by injecting the eye of round with brine (15% by green weight). Four treatments consisted of control (no injection of brine) and three enhanced beef, EBS (brine containing 5 g sodium chloride per kg beef), EBW 0.2 (brine containing 5 g sodium chloride and 2 g WMJP per kg beef), and EBW 0.5 (brine containing 5 g sodium chloride and 5 g WMJP per kg beef), were tested. The effect of enhancement or WMJP on the quality properties of beef was evaluated during storage at 4℃ for 1, 5, and 10 days. Total aerobic bacteria counts between the control and the enhanced beef, and among EBS, EBW 0.2, and EBW 0.5 were not significantly different after any storage period (p > 0.05). The pH of beef was not different between the control and the enhanced beef, and among enhanced beef at 1 and 5 days of storage (p > 0.05). However, it was higher in the enhanced beef than control, and EBW 0.2 and EBW 0.5 had higher pH than EBS after 10 days of storage (p < 0.05). The enhanced beef showed a high total loss at all storage days (p < 0.05). There were no differences in total loss among enhanced beef after any storage period (p > 0.05). The enhanced beef had no consistent differences in L*, a*, and b* values with control during storage, however, EBW 0.5 showed high color stability. The hardness of the enhanced beef was significantly lower than that of the control after 10 days of storage, although the values were lower at all storage stages. EBS 0.5 had the lowest thiobarbituric acid reactive substance (TBARS) value among cooked beef of all treatments at all storage days. The enhanced beef received higher scores in all sensory properties than control, and no negative effect of WMJP was found in the sensory quality of the enhanced beef. The use of winter mushroom juice can result in quality improvement in enhanced beef.

• Composites Research
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• v.27 no.5
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• pp.183-189
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• 2014

Experimental considerations have been performed to obtain the clear optical microscopic images of graphene oxide which are useful to probe its quality and morphological information such as a shape, a size, and a thickness. In this study, we investigated the contrast enhancement of the optical images of graphene oxide after hydrazine vapor reduction on a Si substrate coated with a 300 nm-thick $SiO_2$ dielectric layer. Also, a green-filtered light source gave higher contrast images comparing to optical images under standard white light. Furthermore, it was found that a image channel separation technique can be an alternative to simply identify the morphological information of graphene oxide, where red, green, and blue color values are separated at each pixels of the optical image. The approaches performed in this study can be helpful to set up a simple and easy protocol for the morphological identification of graphene oxide using a conventional optical microscope instead of a scanning electron microscopy or an atomic force microscopy.

• Food Science and Preservation
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• v.10 no.4
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• pp.454-458
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• 2003

This study was conducted to enhance the quality and peach (Yumyung) by ozone treatment. The ozone concentration and treatment time in soaking of peach were 0.1, 0.3 and 0.5 ppm and 30 min respectively. Fruit brix degree, titratable acidity, hardness, colors values, and rotten rate were determined in ripening grade Yumyung peach and when fruits were placed at ambient temperuture(25$^{\circ}C$) during 20 days. No great difference occured between control group and all ozone treatment samples in the changes of brix degree, titratable acidity, hardness and color values at my sampling period. However, the rotten rate of ozone-treated peach stored at 25$^{\circ}C$ was lower than that of control sample. The orders of rotten rate in peaches stored for 15 days at 25$^{\circ}C$ were control products > 0.1ppm ozone-treated > 0.3ppm ozone-treated) 0.5ppm ozone-treated. Therefore, optimal renditions of Yumyung peach stored by ozone treatment at ambient temperature during 20 days were ozone concentration of 0.5ppm, treatment time of 30min, and ozone treatment frequency of four times.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.13 no.3
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• pp.197-205
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• 2020

Korean language has the characteristics that the pronunciation of phoneme units such as vowels and consonants are fixed and the pronunciation associated with a notation does not change, so that foreign learners can approach rather easily Korean language. However, when one pronounces words, phrases, or sentences, the pronunciation changes in a manner of a wide variation and complexity at the boundaries of syllables, and the association of notation and pronunciation does not hold any more. Consequently, it is very difficult for foreign learners to study Korean standard pronunciations. Despite these difficulties, it is believed that systematic analysis of pronunciation errors for Korean words is possible according to the advantageous observations that the relationship between Korean notations and pronunciations can be described as a set of firm rules without exceptions unlike other languages including English. In this paper, we propose a visualization framework which shows the differences between standard pronunciations and erratic ones as quantitative measures on the computer screen. Previous researches only show color representation and 3D graphics of speech properties, or an animated view of changing shapes of lips and mouth cavity. Moreover, the features used in the analysis are only point data such as the average of a speech range. In this study, we propose a method which can directly use the time-series data instead of using summary or distorted data. This was realized by using the deep learning-based technique which combines Self-organizing map, variational autoencoder model, and Markov model, and we achieved a superior performance enhancement compared to the method using the point-based data.

• Korean Journal of Food Science and Technology
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• v.4 no.2
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• pp.100-105
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• 1972

This experiment was conducted to investigate the combined effects of radiation and antiseptics on the keeping qualities of pork sausage, which was treated with potassium sorbate and AF-2(2-(-2-furyl)-3-(5-nitro-2-furyl)-acrylamide), and then followed by gamma radiation of 0.25, 0.5, and 0.75 Mrad. Amounts of treated antiseptics were a quarter, half, and full levels of their maximum permissible concentration. Irradiated and unirradiated sausages were stored for 50 days at $5^{\circ}C\;and\;25^{\circ}C$, and their changes in rancidity, volatile basic nitrogen, bacterial counts, pH, and sensory analysis were examined during the storage period. The results obtained are as follows: 1) Preservative effects of antiseptics were manifested at cold storage; antiseptics treatment of a quarter-level and unirradiation following low-temperature storage showed the same good keeping qualities as the combined treatment of full-level antiseptics and radiation of 0.25 Mrad following high-temperature storage. 2) There did not appear to recognize irradiation-odor, while color and odor were deteriorated intensively by storage temperature. Sausage irradiated with 0.75 Mrad has shown slightly noticeable off-odor at the end of storage at $25^{\circ}C$. 3) The most suitable radiation dose was considered to be 0.5 Mrad, which could extend the storage life about $2{\sim}3$ times longer than untreated.

• Korean journal of applied entomology
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• v.60 no.4
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• pp.369-377
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• 2021

Mass trapping of the western flower thrips, Frankliniella occidentalis, has been considered as an option to control this pest. This study applied the commercial lures to the hot pepper-cultivating greenhouses and assessed the enhancement of the attracting efficiency by adding to sticky traps. There was no color difference in the attracting efficiency between blue and yellow sticky traps. However, the installation position of the traps was crucial in the greenhouses. The more thrips were captured within host cropping area than outside areas of the crop. In vertical trap position, it was the most optimal to install the traps at the crop crown. Using these installation parameters, the yellow sticky traps captured approximately 1% population of the thrips. To enhance the trapping efficiency, the commercial lures containing aggregation pheromone or 4-methoxybenzaldehyde were added to the yellow sticky traps. However, these commercial lures did not significantly enhance the trapping efficiency compared to the yellow sticky trap alone. In contrast, Y-tube olfactometry assays confirmed the high efficiency of the aggregation pheromone or another plant volatile (methyl isonicotinate) to attract the thrips. Interestingly, these lure components had lower attracting efficiencies compared to the hot pepper flowers. The high attractive efficiency of the flowers was supported by the observation that the commercial lure was effective to enhance the trapping efficiency of the yellow sticky trap against F. occidentalis in Welsh onion (Allium fistulosum) field without any flowers. This study indicates the limitation of the commercial lures in application to hot pepper fields for the mass trapping of F. occidentalis. It also suggests active volatile component(s) from hot pepper flowers to attract F. occidentalis.

• Food Engineering Progress
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• v.14 no.4
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• pp.328-334
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• 2010

Recently the enhancement and development of makgeolli processing to extend shelf life are constantly accomplished. However, the standardization to restrict microorganisms including cold chain system and sterilizing system has not been established yet. Therefore, the objective of this study was to investigate the storage stability of makgeolli using quick freezing (QF) and slow freezing (SF) storage methods. The storage period was 40 days. Every 10 days, the samples were taken from the quick and slow freezing storage chamber. And then the samples were put into a $10^{\circ}C$ refrigerator for 24 hr to thaw them. The final samples were evaluated for chemical experiments and microbial cell counts. As a result, reducing sugar content was dramatically increased after 10 days for all of the samples. In titratable acidity and color values case, these values did not significantly change by storage time. In case of lactic acid bacteria and yeasts for all the samples, there was a decreasing tendency with storage time. Especially, in case of lactic acid bacteria, the changes from the beginning microbial cell counts ($4.1{\times}10^7$ CFU/mL) for QF and SF after 20 days were $3.6{\times}10^6$ CFU/mL and $1.8{\times}10^4$ CFU/mL, respectively. This result showed that the freezing methods could restrict the microbial growth in makgeolli.

• The Journal of the Korea Contents Association
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• v.19 no.4
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• pp.466-476
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• 2019

This study suggested a way to compose a flexible environment capable of meeting the needs of various users from the aged people to challenged people, and ordinary people by applying the concept of universal design. The purpose of this study was to develop a more convenient environment by deriving the best size and color for each subject and constructing a detailed design platform for each module. For this, the concept of universal design as well as the current bathroom designs were examined and various users were analyzed prior to developing the design. A virtual environment was prepared based on the results and its usability was evaluated in two phases with various users including the aged people, challenged people, and ordinary people. As a result, it received quite a favorable evaluation from users, over 90 out of 100 in average, which can be regarded as a proof that it is differentiated from existing bathrooms. This study may lead to the change in the paradigm of bathroom in residential space, development of safer and comfortable domestic environment, and the enhancement of the quality of healthy life through the development of a design platform for each module that provides new experiences to various users. It is hoped that these modular systems are continuously studied not only for bathrooms but also for various residential spaces where people can stay.

• The Journal of the Convergence on Culture Technology
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• v.10 no.2
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• pp.357-363
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• 2024

As AR display virtual technology enters public learning life extensively, the way in which reality and virtual connection are connected is also changing. The purpose of this paper is to study the expression between the 3D connection sensory information visualization experience and virtual reality enhancement through the visual direction sensory information visualization experience of the plane. It is analyzed by examining the basic setting method compared to the current application of AR display and flat visualization cases. The scope of this paper is to enable users to have a better experience through the relationship with sensory visualization, centering on eye tracking technology in the four categories of AR display connection design: gesture connection, eye tracking, voice connection, and sensor. Focusing on eye tracking technology through AR display interaction and current application and comparative analysis of flat visualization cases, the geometric consistency of visual figures, light and color consistency, combination of multi-sensory interaction methods, rational content display, and smart push presented sensory visualization in virtual reality more realistically and conveniently, providing a simple and convenient sensory visualization experience to the audience.