• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.125-125
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• 2022

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.11a
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• pp.156-156
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• 2020

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.04a
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• pp.141-141
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• 2022

• Proceedings of the Korean Society of Crop Science Conference
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• 2021.04a
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• pp.23-23
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• 2021

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.1
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• pp.32-39
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• 2017

This study was performed to investigate the physicochemical properties of raw and roasted oats for the production of processed goods. Changes in particle size, pH, moisture content, Hunter b value, polyphenols, proteins, flavonoids, lipid rancidity, ${\beta}-glucan$ content and sensory evaluation were compared between raw and roasted hulled oats (HO) and de-hulled oats (DO) after heating treatment at 0, 80, 120, 160 and $200^{\circ}C$. HO was more finely crushed than DO. The Hunter b value of HO was lower than that of DO, which increased sharply at $200^{\circ}C$. The pH range was from 6.2 to 6.6, with an average value of 6.4. In contrast to the protein contents of the two oat types, polyphenol content showed gradual decrease as roasting temperature increased. A comparison of the flavonoid content of HO with DO, indicated difference in the increase of flavonoids with increasing temperature. The protein content of HO was observed to be higher than that of DO. Furthermore, the protein level was slightly increased with increasing temperature. Malonidialdehyde (MDA) content was statistically identical from $0^{\circ}C$ to $160^{\circ}C$, but then increased sharply at $200^{\circ}C$. As expected, the ${\beta}-glucan$ content of HO was higher than that of DO. The ${\beta}-glucan$ content of HO was decreased at $80^{\circ}C$, but increased from $120^{\circ}C$ to $200^{\circ}C$. In contrast, the ${\beta}-glucan$ of DO increased constantly compared to the control. Variations in sensory characteristics such as color, taste, smell and overall preference were observed. There were statistically significant difference among the sensory characteristics of the two oat types heated at $0^{\circ}C$ and $120^{\circ}C$ and at $160^{\circ}C$ and $200^{\circ}C$ (p<0.05). Our collective results, including those for particle size, MDA, protein, ${\beta}-glucan$ content and sensory evaluation, indicated that HO would be more useful in the development of processed goods than DO, and that an optimum temperature for roasting oats is approximately $160^{\circ}C$ for 15 min. Moreover, our results indicate that suitable roasting temperatures and cultivars are necessary to produce high-quality processed oat goods.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.1
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• pp.106-112
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• 2007

Ammonia oxidizing bacteria(AOB) oxidize ammonia to nitrite and are important microorganisms which control nitrification. Several environmental factors such as dissolved oxygen(DO), temperature and pH influence the growth of AOB. In this work, to assess the effect of DO concentration on AOB, four aerobic biofilm reactors packed with ceramic media were operated 1, 3, 5 and 7 mgDO/L, respectively. The optimal DO concentration with stable nitrification efficiency in aerobic biofilm reactor was above 5.0 mg/L. To assess the relationship between the DO concentration and the characteristics of AOB in aerobic biofiim reactor, DGGE and cloning based on PCR targeting 16S rRNA and amoA gene were performed. Additionally, INT-DHA activity test was proceeded to estimate the activity of AOB. As the results of DGCE and cloning, the community of AOB and the ratio of Nitrosomonas sp. changed little in spite of different nitrification efficiencies. INT-DHA activity test showed that the activity of AOB decreased as DO concentration decreased. It means that DO concentration does not affect the community of AOB, but the activity of AOB.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.8
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• pp.1883-1892
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• 2015

TRIZ is a theory of inventive problem solving. Recently the importance of creative capabilities is being emphasized and many successful cases using TRIZ are being introduced, therefore interest in TRIZ has been increasing. But TRIZ is not easy to learn alone compared to other creative thinking tools. Although it is effective to learn TRIZ through various cases, it is not easy for beginners to experience those many cases. Therefore, we developed a software called Do-TRIZ for TRIZ learning. Do-TRIZ provides descriptions and various examples of key concepts to make it easier for beginners to learn TRIZ. Also, the learners can add new cases continuously on Do-TRIZ. Especially, process-based problem solving modules have been implemented on Do-TRIZ, in order to make it possible to solve problems based on technical contradiction, physical contradiction, and IFR(Ideal Final Result). The learners can use the modules to solve their problems and to share the results. Also, we implemented Do-TRIZ Memo app that works with Do-TRIZ.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.10
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• pp.724-729
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• 2013

Simultaneous nitrification and denitrification (SND) occurs concurrently in the same reactor under micro dissolved oxygen (DO) conditions. Anaerobic zone was applied for phosphorus release prior to an aerated membrane bio-reactor (MBR), and anoxic zone was installed by placing a baffle in the MBR for enhancing denitrification even in high DO concentration in the MBR. Phosphorus removal was tested by alum coagulation in the anaerobic reactor preceding to MBR. DO concentration were 2.0, 1.5, 1.0, 0.75 mg/L in the MBR at different operating stages for finding optimum DO concentration in MBR for nitrogen removal by SND. pH was maintained at 7.0~8.0 without addition of alkaline solution even with alum addition due to high alkalinity in the raw sewage. Both TCODcr and $NH_4^+$-N removal efficiency were over 90% at all DO concentration. TN removal efficiencies were 50, 51, 54, 66% at DO concentration of 2.0, 1.5, 1.0, 0.75 mg/L, respectively. At DO concentration of 0.75 mg/L with addition of alum, TN removal efficiency decreased to 54%. TP removal efficiency increased from 29% to 95% by adding alum to anaerobic reactor. The period of chemical backwashing of the membrane module increased from 15~20 days to 40~50 days after addition of alum.

• The Journal of Korean Philosophical History
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• no.35
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• pp.131-164
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• 2012

This paper is to make a generalization of Keyongyegimunrok(經義記聞錄) by Namdang Han Wonjin(1682~1751) whose historical positions of philosophy were contained, and to examine its established periods and the summaries of Ligi-Simseong Doseol(理氣心性圖說, illustrated Account of principle, Vital force, and Heart-mind) given in Appendix of Chap. 6. Total seventeen explanatory diagrams cover over the theory of principle and material force, theory of Heart-mind, theory of cultivation. These explanatory diagrams were produced systematically and easily to understand the pursuits of study, so-called Ho-hak(湖學), since Namdang becoming a member of the Yellow River(黃江) school. The philosophical argumentations of Namdang was usually succeeded by the orthodox stream of Ki-ho(畿湖) School transmitted from Ii, Song Si-yeol, Gwon Sang-ha. Ligi-wollyu-do(理氣源流圖), Ligi-dongjeong-do(理氣動靜圖), irwon-bunsu-do(一原分殊圖, 4 diagrams) are diagrams equivalent to Ki-ho School's ontology. As Ki-ho School's theory of Heart-mind, there are Seongjeong-hoenggan-do(性情橫看圖), Seongjeong-sugan-do(性情竪看圖), Seongjeong-chonghwoi-do(性情總會圖), Oseonghoju-do (五性互主圖), Oseongchubon-do(五性推本圖), Simseongmyohap-do (心性妙合圖), Simseongiji-do(心性二岐圖), Jungyongcheonmyeong-do(中庸天命圖), Insim dosim-do(人心道心圖), focusing on Simtongseongjeong-do(心統性情圖), and last diagram is Wihakjibang-do(爲學之方圖), which adapted from the diagram established by Ii and Song Si-yeol. The significance of Keyongyegimunrok(經義記聞錄) is comprehensive of the pursuits of the Yellow River school's studies, and provides evidence of a leading figure in Ho-hak.

• Journal of Environmental Science International
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• v.15 no.6
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• pp.563-569
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• 2006

It was compared the reduction effect of contaminants and odor according to DO change and EM (effective microorganisms) addition in maturation process of piggery slurry. The maturation processes were divided into three cases as follows: R-1 was operated at $2.5mg/{\ell}$ of DO without the addition of EM, R-2 was operated at $7.5mg/{\ell}$ of DO without the addition of EM and R-3 was operated at $2.5mg/{\ell}$ of DO with the addition of EM. The addition of EM was more effective than the increase of DO for the reduction of CODcr, $NH_3-N$ and T-N in the maturation of piggery slurry. In addition, the reducing effect of odor intensity appeared high even in the short-term maturation period in case of adding EM and one could not even smell the stimulating odor of piggery slurry.