• Korean Journal of Poultry Science
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• v.30 no.3
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• pp.161-167
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• 2003

A study was conducted to investigate the effect of supplementing earthworm meal (EWM) on the performance of laying hens and fatty acid composition in egg yolks. A total of 360 laying hens at 55 weeks of age were fed the experimental diets containing 0.0% (Control), 0.1% and 0.2% of EWM for 5 weeks. Eggs were collected and weighted every day and egg production and feed conversion were recorded every weeks during the experimental period. However fatty acid composition of egg yolk were measured at last week of experimental period. Amount of feed intake tended to increase by supplemental EMW, but feed conversion ratio of birds fed EWM was not different among three groups. Average egg production seemed to increase and significantly improved (P<0.05) when fed a 0.1% EWM and 0.2% EWM, respectively. Average egg weight was prone to decrease when fed a 0.1% EWM compared to that fed a 0% (control) or 0.2% EWM. Average daily egg mass tended to improve by the addition of EWM. It was more increased in 0.2% EWM treatment than 0.1% EWM. The ratio of egg yolk n-6/ n-3 fatty acids contents was 5:1 fed a 0.1% and 0.2% EWM. But these ratio was 10:1 in control group. It is concluded that 0.2% earthworm meal supplementation in the 55 weeks old laying hens diet, improves the laying performance and ratio of egg yolk n-6/ n-3 fatty acids contents (P<0.05).

• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.41-47
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• 2006

A study was conducted to investigate the effect of supplementing earthworm meal(EWM) on the egg quality and performance of laying hens. A total of 360 laying hens at 55 weeks of age were fed the experimental diets containing 0(Control), 0.3 and 0.6% of EWM for 5 weeks. Eggs were collected and weighed in every day and egg production and feed conversion were weekly recorded. However egg quality were measured fer last week of experimental period. When fed both 0.3 and 0.6% of EWM, egg production and daily egg mass tended to increase but were not different between those treatments. Feed intake and feed conversion ratio of laying hens were not different among three groups. Egg shell thickness, breaking strength, color and egg yolk color were tend to improve in both 0.3 and 0.6% of EWM compared to those of control. The haugh units(HUs) showed no difference among each treatments at 14 after laying egg, but increased in EWM treatments compared to control for storage period. As, Cd, Cr, Hg and Pb detected 4.41, 1.23, 1.18, 0.00 and 3.39ppm in EWM, respectively, but which were not detected in control. It assumed that supplementing 0.3% of earthworm meal in the 55 weeks old laying hens diet, improved the laying performance and egg quality.

• Journal of Korea Society of Industrial Information Systems
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• v.5 no.4
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• pp.55-59
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• 2000

In start up process control, it may be necessary to use appropriate scheme in monitoring processes with individual observations. In these situation individual observations are periodically drawn from the process. In this paper, using modifying statistics with individual measurement, we suggest a simple technique which operating control chart for monitoring the process. And compare individual observation control procedures that are X, an exponentially weighted moving(EWM), adjusted EWM and adjusted MCEWM charts. And estimate the ARL to detection of shifts in the process mean and standard deviation using simulation.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.21 no.47
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• pp.211-218
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• 1998

In start-up process control applications it may be necessary to limit the sample size to one measurement. A control chart for individual measurements is used whenever it is desirable to examine each individual value from the process immediately. A possible option would be to use an exponential weighted moving(EWM), using modifying statistics with individual measurement, chart for monitoring the process center, and using a moving range (MR) chart for monitoring process variability. In this paper it is shown that there is scheme in using the EWM procedure based on average run length. An expression for the ARL is given in terms of an integral equation, approximated using numerical quadrature. In this case, where it is reasonable to assume normality and negligible autocorrelation in the observations, provide graphs that simplify the design of EWM-MR chart and taking method of exponential smoothing constant(λ) and constant(K) are suggested. The charts suggested above evaluate using the conditional probability.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1173-1178
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• 2000

Ice cream was prepared from cream added egg white mix(EWM) food fermented with Lactobacillus acidophilus(KCTC 2182). Change of viable cells during fermentation of cream added EWM food and sensory properties and hardness of ice cream prepared from lactic fermented EWM food added with cream were investigated. (1) As the ratio of cream to EWM was higher, stationary phase of growth curve of L. acidophilus was longer and number of viable cells during fermentation was higher. (2) Sensory properties of ice cream prepared from Formula 4 (EWM 60 : cream 40) and Formula 5 (EWM 50 : cream 50) were better than those of other formulas. Optimum condition of mix formula and fermentation time was Formula 4 fermented for 15 hr. (3) As the ratio of cream to EWM was higher, the hardness value of ice cream was lower. Therefore, the hardness value of ice cream prepared from Formula 5 was the lowest.

• Korean Journal of Organic Agriculture
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• v.12 no.2
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• pp.171-181
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• 2004

A study was conducted to investigate the effect of supplementing earthworm meal (EWM) on the performance of spent laying hens after induced molting, and fatty acid composition in egg yolks. A total of 90 laying hens at 73 weeks of age were fed the experimental diets containing 0.0% (Control) and 0.2% of EWM for 4 weeks. Eggs were collected and weighted every day and Egg production and feed conversion were recorded every week during the experimental period. However fatty acid composition of egg yolk were measured at last week of experimental period. An amount of feed intake increased by supplemental with EMW except for Erst week experimental period (P<0.05). When 76 and 77 week of age, egg production and daily egg mass were improved by the supplemented with EWM (P<0.01), but average egg weight was not different when fed a EWM, therefore feed/egg mass was significantly decreased when fed a EWM. The ratio of egg yolk n-6/n-3 fatty acids contents was significantly improved fed a EMW (P<0.05). It is concluded that supplementing 0.2% of earthworm meal in the spent laying hens after induced molting was fast in recover of physical strength, therefore improves laying performance.

• Journal of Korea Society of Industrial Information Systems
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• v.13 no.3
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• pp.54-62
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• 2008

For a message hiding technique to be effectual, it needs to have availability, confidentiality and integrity. Steganography is the science of hiding one message within other types of digital contents. In this case, attempt to defeat steganalysis by restoring the statistics of the composite image to resemble that of the cover, these discrepancies expose the fact that hidden communication is happening. In this paper, I present a steganography scheme capable of concealing a piece of secrete information in a host image and base on the technique's OCT, RGB, statistical restoration.

• Journal of Industrial Technology
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• v.35
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• pp.95-102
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• 2015

Two extreme wind speed prediction models, the EWM(Extreme wind speed model) in IEC61400-1 and the Gumbel method were compared in this study. The two models were used to predict extreme wind speeds of six different sites in Korea and the results were compared with long term wind data. The NCAR reanalysis data were used for inputs to two models. Various periods of input wind data were tried from 1 year to 50 years and the results were compared with the 50 year maximum wind speed of NCAR wind data. It was found that the EWM model underpredicted the extreme wind speed more than 5 % for two sites. Predictions from Gumbel method overpredicted the extreme wind speed or underpredicted it less than 5 % for all cases when the period of the input data is longer than 10 years. The period of the input wind data less than 3 years resulted in large prediction errors for Gumbel method. Predictions from the EWM model were not, however, much affected by the period of the input wind data.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.11 no.6
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• pp.103-110
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• 2012

In Vehicle Safety Communication (VSC), noted as a representative application of VANET technologies, emergency warning messages (EWM) are broadcast over vehicles in response to an emergency situation. However, as the number of vehicles increases, the so-called Broadcast Storm Problem often occurs due to a huge number of redundant EWM transmitted. Though many approaches in the literature have been proposed to solve the problem, most of them require the preliminary phase for setting up or refreshing neighbor relationship through exchanging beacon messages with nearby vehicles, thereby further increasing the traffic load. In this paper, we propose Longest Leaping Relay (LLR) scheme which can efficiently solve the Broadcast Storm Problem without any preliminary phase for setting up neighbor relationship. Through computer simulations, we compared the performance of the proposed scheme with competitive schemes and verified the proposed scheme outperforms the existing schemes.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.373-377
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• 2001

Egg white mix (EWM) added with different ratios of cream $(10{\sim}15%,v/v)$ was fermented with Lactobacillus acidophilus (KCTC 2182) and changes of volatile aroma compounds during fermentation for 21 h were investigated. The amount of volatile aroma compounds between pre-fermented EWM, 15 h-fermented EWM, soft ice cream prepared from fermented EWM, and hard ice cream prepared from soft ice cream was compared. The results were as follows: (1) The amount of ethanol increased gradually until 9 h and increased rapidly to maximum value at 12 h and then decreased rapidly. The amount of acetone at 12 h was slightly higher, but it was not changed markedly during fermentation. Diacetyl was detected at 3 h and increased gradually to maximum value until 15 h and then decreased slightly. The amount of butanol was not changed markedly during fermentation. Acetoin was detected at 3 h and increased rapidly until 15 h and then increased gradually. (2) The amount of acetone, ethanol, diacetyl and butanol of pre-fermented sample, 15 h-fermented sample, soft ice cream and hard ice cream increased in proportion to the amount of cream added to EWM. However, the amount of butanol was relatively constant regardless of added cream ratio. The amount of volatile aroma compounds of soft ice cream was higher than that of other samlples, while that of pre-fermented sample was lower than that of other samples. Diacetyl and acetoin were not detected in pre-fermented sample.