• Journal of environmental and Sanitary engineering
• /
• v.4 no.1 s.6
• /
• pp.53-60
• /
• 1989

This study was performed to investigate the contents of heavy metals in Anguilla japonica habiting in Korea. The samples were collected along by Nak Tongriver, Young San river and culture farms. Lead, Cadmium, Copper, Zinc, Manganese, Chromium were tested by the Atomic Absoption Spectrop-hotometer after wet digestion, Mercury was tested by using mercury analyzer. The results were as follows: 1. Aresenic, Copper contents in the four parts were the higest values in liver 2. In total mercury contents of the each parts, the higest value was detected in muscle. 3. In all metals, Zinc and Manganese were detected with high contents, Mecury and Cadmium were detected with low contents. Lead, Cadmium, Zinc, chromiumi, Manganese were detected with high in bone. 4, The difference was not significant between natural and feeding Anguilla Japonica, but significant correlation with parts.

• International Journal of Internet, Broadcasting and Communication
• /
• v.13 no.2
• /
• pp.179-186
• /
• 2021

We have been developed the smart tourism app and the Instagram and YouTube contents to provide personalized tourism information and travel product information to individual tourists. In this paper, we develop a rule-based smart tourism chatbot with the khaiii (Kakao Hangul Analyzer III) morphological analyzer and Neo4J graph database. In the proposed chatbot system, we use a morpheme analyzer, a proper noun dictionary including tourist destination names, and a general noun dictionary including containing frequently used words in tourist information search to understand the intention of the user's question. The tourism knowledge base built using the Neo4J graph database provides adequate answers to tourists' questions. In this paper, the nodes of Neo4J are Area based on tourist destination address, Contents with property of tourist information, and Service including service attribute data frequently used for search. A Neo4J query is created based on the result of analyzing the intention of a tourist's question with the property of nodes and relationships in Neo4J database. An answer to the question is made by searching in the tourism knowledge base. In this paper, we create the tourism knowledge base using more than 1300 Jeju tourism information used in the smart tourism app. We plan to develop a multilingual smart tour chatbot using the named entity recognition (NER), intention classification using conditional random field(CRF), and transfer learning using the pretrained language models.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.1
• /
• pp.9-15
• /
• 1999

Taurine contents in alcoholic and non alcoholic beverages, milk and milk products, sugars and condiments were determined for 83 food items commonly used by Koreans. Taurine concentrations of food samples were analyzed by using an automated amino acid analyzer(Biochrom 20, Pharmacia LKB) based on ion exchange chromatography. Taurine was not detected in most carbonated beverages, but found in a variety of fruit and vegetable beverages(canned) in the range of 0.13 ~1.43mg taurine/ 100g wt, and in instant coffee or tea beverages(canned) in the range of 0.10~0.41mg taurine/100g wt. The traditional Korean turbid rice wine(takju) sample contained the highest level of taurine (2.29mg/100g wt) among alcoholic beverages tested, which was followed by wine(0.59~0.88mg tau rine/100g wt) and beer(0.53~0.73mg taurine/100g wt). Ordinary milk samples contained 1.05~1.40 mg taurine/100g wt, and a variety of taurine supplemented infant formulas manufactured by Korean companies included 17.3~25.4mg taurine/100g wt. Taurine was not detected in most sugars and sweetners except a couple of chocolate samples(2.13~2.18mg taurine/100g wt). Exceptionally high level of taurine was found in a curry powder sample(16.9mg taurine/100g wt), while the rest of commonly used condiments contained less than 2.90mg taurine/100g wt.

• Journal of the Korean Chemical Society
• /
• v.33 no.1
• /
• pp.113-119
• /
• 1989

Chelating resins containing hydrazide or triethylenetetramine side chain were prepared using a commercial cation exchage resin, Diaion WK 11, and their nitrogen contents were determined by elemental analysis. The synthesized resin, and commercial chelating resins, (Diaion-CR 10 and-CR 20) were treated with various metal chelates of which metal contents were subsequently determined by chelatometry. Sectioned beads of the resin-metal chelates were also observed using electron microprobs X-ray analyzer. To examine the catalytic activity of the resin-metal chelates, they were applied to the oxidation of various hydroxy compounds and l-ascorbic acid, and found to be effective catalysts.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
• /
• v.11 no.1
• /
• pp.18-25
• /
• 1998

G $d_{0.2}$C $e_{0.8}$ $O_{1.9}$(CGO) for electrolyte and L $a_{0.5}$S $r_{0.5}$Mn $O_3$(LSM50) for cathode in Solid Oxide Fuel Cells(SOFC) were synthesized by citrate process. Specimens were prepared with sintering temperatures at 110$0^{\circ}C$, 120$0^{\circ}C$ and 130$0^{\circ}C$, which were fabricated by slurry coating with citric acid contents. Interfacial resistance was measured between cathode and electrolyte using AC-impedance analyzer. With various citric acid content, the degree of agglomeration for the initial particles changed. Also sintering temperature changed the particle size and the degree of densification of cathode. Factors affecting the interfacial resistance were adherent degree of the electrolyte and cathode, distribution of TPB(three phase boundaries, TPB i.e., electrolyte/electrode/gas phase area) and porosity of cathode. By increasing the sintering temperature, particle size and densification of the cathode were increased. And then, TPB area which occurs catalytic reaction was reduced and so interfacial resistance was increased.sed.sed.d.

• Journal of Food Hygiene and Safety
• /
• v.11 no.1
• /
• pp.1-5
• /
• 1996

This study is performed to identify the contents of nitrosamine in meat (beef, pork) and meat product (ham, bacon, sausage) by gas chromatograph-thermal energy analyzer. The author also determained the formation of nitrosamine in these products when they were cooked in frying pan at 21$0^{\circ}C$ for 4 minutes and microwave for 45 and 75 seconds. N-ni-trosodimethylamine (NDMA) analysis was impossible in the most products because of their impurieties. On the other hand, N-nitrosopyrrolidine (NPYR) of 0~9.4 ug/kg in meat and 0~15.6 ug/kg in meat products were detected, respectively. When meat and meat products were cooked, generally contents of NDMA and NPYR have a tendency to be increased a little. Meat and product being cooked in microwave rather than frying pan, contents of NDMA and NPYR were detected more. Especially, in sausage contained much flsh, contents of NDMA was detected more.

• Journal of Digital Contents Society
• /
• v.9 no.2
• /
• pp.225-233
• /
• 2008

Rapid advancement information and communication technologies has introduced various dimension of e-Learning environment such as u-learning(ubiquitous learning), m-learning(mobile learning) and t-learning(television learning). These technologies enabled learners to access learning contents through variety of devices with more flexibility and consistency. In order to implement learning through these multiple environments, basically it is necessary to acquire and process the platform information that contains properties and status of the web-accessing devices. In this study, we introduce the design and implementation of a Platform Analyzer Model which is essential for learning systems that support multi-platform environment. We also present a Interactive DTV-Centered multi-platform learning environment framework using PC, PDA or Mobile phone. Finally, we will discuss the possibility of the multi-platform learning environment with sample scenario and contents.

• Korean Journal of Food Science and Technology
• /
• v.36 no.3
• /
• pp.375-378
• /
• 2004

There are few studies on toxic metals in crustaceans available in Korea. Therefore, this study was conducted to estimate content of toxic metals in crustaceans (n=58). Samples were digested with acids and analysed by inductively coupled plasma spectrometer (ICP) or atomic absorption spectrometer (AAS) for lead (Pb), cadmium (Cd), and arsenic (As). Mercury (Hg) contents were determined using mercury analyzer. Toxic metal contents [minimum-maximum (mean), mg/kg] in crustaceans were as follows; Hg 0.004-0.28 (0.06), Pb ND-0.31 (0.03), Cd 0.003-0.92 (0.14), and As 0.01-35.9 (6.63). Our results demonstrated that metal contents in crustaceans on Korean markets were similar to those reported in other countries. Our average weekly intakes of Pb, Cd, and Hg from crustaceans were lower than 1% of Provisional Tolerable Weekly Intakes (PTWI) set by Joint FAO/WHO Expert Committee for food safety evaluation.

• Korean journal of food and cookery science
• /
• v.14 no.3
• /
• pp.250-254
• /
• 1998

A variation of free sugar and amino acid contents of pears during the ripening period was determined by HPLC and amino acid analyzer. The research results are as follws: Fructose, glucose and sucrose were present in the pears. The contents of fructose was the highest, followed by glucose and sucrose in order. The contents of total sugar in Shingo and Youngsan was similar, but the contents of frucose in Shingo was lower and the contents of sucrose was higher than that of Youngsan (p＜.001). During the ripening period, the contents of fructose and glucose gradually increased during the harvesting season and then somewhat decreased. The contents of sucrose increased continually, while the contents of total free sugar reached the maximum during the harvesting season, it was 10.41%, 10.29% in Shingo and Youngsan and then decreased gradually. The contents of total free amino acid in Shingo was higher than that of Youngsan. A variation ratio and the composition of amino acid in Shingo and Youngsan during the ripening period didn＇t make a significant difference. The major free amino acid of the pears was in the order of aspartic acid, serine, threonine, histidine, glutamic acid, valine, arginine, and alanine. During the ripening period, aspartic acid, threonin, serine, methionine, isoleucine, leucine, histidine, and Iysine increased gradually. Glutamic acid, alanine, valine, arginine didn＇t show much change. The contents of total free amino acid increased during the ripening period.

• 한국생물공학회:학술대회논문집
• /
• 2001.11a
• /
• pp.898-901
• /
• 2001

This study was carried out to research on the heavy metal contents of domestic and imported medicinal herbs. The heavy metals contents in 116 samples of 51 types of medicinal herbs were measured by using a modified Monier-Williams, mercury analyzer and inductively coupled plasma spectrometer(ICP). The heavy metal contents of medicinal herbs were as follows; Hg: 0.010(domestic: 0.010, imported: 0.010), Pb: 0.380(0.311, 0.449), Cd: 0.080(0.101, 0.059), As: 2.085(1.845, 2.324), Mn: 31.564(33.844, 29.283), Zn: 15.436(18.703, 12.168), Cu: 3.406(3.374, 3.437), Fe: 134.944(108.327, 161.561) by ppm unit. The measured values of Pb and Cd of domestic and imported medicinal herbs showed lower levels than the recommended levels of those in medicinal herbs by WHO/PHARM (Pb: not more than 10 ppm, Cd: not more than 0.3 ppm). Finally, this results will be used as a basic data for the future legislation on the regulation and control of heavy metal contents of medicinal herbs.