• Analytical Science and Technology
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• v.23 no.1
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• pp.24-35
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• 2010

To learn more about the calibration properties of reduced sulfur compounds (RSCs) by the combination of gas chromatography(GC)-pulsed flame photometric detector (PFPD) and thermal desorption method, a series of calibration experiments were conducted on the basis of both internal and external calibration approaches. For these experiments, gaseous standards of 4 RSCs ($H_2S$, $CH_3SH$, DMS, and DMDS) were prepared at two different concentration levels of both low (10, 20, 50,and 100 ppb) and high ranges (100, 200, 500, and 1000 ppb) along with $CS_2$ as an internal standard. First, the external calibration results were compared between fixed standard volume (FSV) and fixed standard concentration (FSC) method. Secondly, FSV-based calibration results were compared between external and internal calibration results. As FSV method suffers from sensitivity variations less significantly than FSC, the former is recommended to maintain the consistency in GC-TD sensitivity for RSC analysis. In addition, when the calibration data were examined in terms of RSE between external and internal calibration data, the results were not consistent enough to show improvements in internal method. Hence, diverse efforts are desirable to optimize the reproducibility in terms of GC-TD sensitivity for RSC analysis.

• Microbiology and Biotechnology Letters
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• v.19 no.2
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• pp.147-152
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• 1991

In order to study effect of the phage ${\phi}$ FSV on the growth of lactic acid bacteria, Lactobacillus casei YIT 9018(wild type strain with prophage) or L. casei HYM 1213 (prophage cured strain) was infected with various concentrations of phage ${\phi}$ FSV (called Lac S21) or wild type virulent phage (called Lac J-1). When L. casei YIT 9018 was infected with Lac S21 under the concentration of $6.0{\times}10^6$ pfu/ml, the growth and lactic acid production of the strain were normal and the number of phages decreased. But L. casei HYM 1213 was susceptible to Lac S21. Regardless of the concentration of the phage infection, the number of phages increased rapidly into $10^9$ to $10^{10}$ pfu/ml at 2 day cultures and was maintained $10^7$ to $10^9$pfu/ml phage until 6 day cultures. The lactic acid production of L. casei HYM 1213 infected with Lac S21 was abnormal. Therefore, phage ${\phi}$ FSV had an evil effect on growth of L. casei HYM 1213, but not L. casei YIT 9018. On the other hand Lac J-1 caused abnormal fermentation to either L. casei YIT 9018 or L. casei HYM 1213.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.4
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• pp.563-567
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• 2006

Two experiments were conducted to compare the effect of various vitamins on performance and digestibility in growing pigs. In experiment 1, a total of 54 pigs ($L{\times}Y{\times}D$, $42.73{\pm}2.40kg$) were assigned to three treatments in a randomized complete block design with three replicates (6 pigs/pen) for 40 days. The three dietary treatments were: 100% fat-soluble vitamins (FSV) and water-soluble vitamins (WSV); 150% FSV and 100% WSV of NRC (1998); and 100% FSV and 150% WSV of NRC (1998). In experiment 2, a total of 180 pigs ($L{\times}Y{\times}D$, $28.20{\pm}3.05 kg$) were assigned to four treatments in a completely randomized design with three replicates for four weeks (15 pigs/pen). The four dietary treatments were, 150% vitamin A and 100% other vitamins, 150% vitamin D and 100% other vitamins, 150% vitamin E and 100% other vitamins, and 150% vitamin K and 100% other vitamins. In experiment 1, there were significant differences in growth performance and digestibility of nutrients among the treatments. The ADG, ADFI and FCR of pigs fed 150% FSV diet were better (p<0.05) than those fed the control diet. However, there were no differences (p>0.05) in ADG, ADFI and FCR between pigs fed the control and 150% WSV diets. Digestibilities of dry matter, gross energy and calcium were improved in 150% FSV treatment group compared with control (p<0.05). However, the improvement was similar when compared with 150% WSV except for Ca. In experiment 2, there were no differences (p>0.05) in ADG, ADFI and FCR and nutrient digestibility between the fat-soluble vitamin treatments when fed at the 150% level. In conclusion, growing pigs were more responsive to additional fat-soluble vitamin supplements over the requirements suggested by NRC (1998) than to water-soluble vitamin supplements as measured by growth performance and digestibility of nutrients.

• Journal of Advanced Navigation Technology
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• v.14 no.4
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• pp.495-503
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• 2010

The clustering is an important mechanism thai provides information for mobile nodes efficiently and improves the processing capacity for routing and the allocation of bandwidth. This paper proposes a clustering scheme based on the fuzzy relevance degree to solve problems such as node distribution found in the dynamic property due to mobility and flat structure and to enhance the routing performance. The proposed scheme uses the fuzzy relevance degree, ${\alpha}$, to select the cluster head for clustering in FSV (Fuzzy State Viewing) structure. The fuzzy relevance ${\alpha}$ plays the role in CH selection that processes the clustering in FSV. The proposed clustering scheme is used to solve problems found in existing 1-hop and 2-hop clustering schemes. NS-2 simulator is used to verify the performance of the proposed scheme by simulation. In the simulation the proposed scheme is compared with schemes such as Lowest-ID, MOBIC, and SCA. The simulation result showed that the proposed scheme has better performance than the other existing compared schemes.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.418-424
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• 2005

The physicochemical properties of raw noodle flours (n = 11) commercially produced from Australian Standard White (ASW) (Group 1, n = 8) and blonds (Group 2, n = 3) of ASW and Australian hard, western white or hard red winter were investigated. Protein and ash contents were lower in Group 1. The tristimulus color values, mean particle size, flour swelling volume (FSV) and rheological parameters of farinograph and extensigraph were not different between two flour groups. Peak viscosity measured with Rapid Visco Analyzer was higher in Group 1. The protein content was positively correlated with mean particle size, dough stability and dough extensibility, and negatively correlated with FSV and peak viscosity. The FSV wag positively correlated with the peak viscosity. The rheological parameters of dough did not show any correlations with FSV and peak viscosity.

• Korean Chemical Engineering Research
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• v.60 no.2
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• pp.229-236
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• 2022

An experimental investigation was conducted on the influences of median size, dust concentration, dust condition (cloud and layer) for the fire and explosion hazard assessment of dusts with the same powder property. For this purpose, tests have been performed in accordance with 20 L explosion sphere, thermogravi- metric analyze, combustion rate tester (UN method). We investigated the explosion characteristics and flame propagation velocity (FPV) in dust cloud and the flame spread velocity(FSV) over dust layer on 8 dust samples with different particle sizes of 4 types of dusts (Sugar, Mg, Al, Zr). An explosion hazard increased with decreasing particle size in Mg and Al dust clouds, but sugar did not show the effect of explosion hazard due to particle size change in dust clouds. The flame propagation velocity (FPV) of suspended dusts increased significantly when the particle size decreased from micro to nano than the variation of particle size in micro range. The flame spread velocity (FSV) over dust layer showed a tendency to increase over the inclined dust layers (30° slope) rather than the horizontal dust layers (0° slope). The flame spread rate (FSV) over dust layers increased on the inclined dust layer (30° slope) rather than the horizontal dust layer (0° slope) and was higher upward flame than the downward flame in condition of inclined dust layers(30° slope).

• The Transactions of The Korean Institute of Electrical Engineers
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• v.65 no.3
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• pp.439-444
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• 2016

The method for extracting the SPICE model parameter of Schottky diode under DC forward bias is proposed. A method for improving the accuracy of the SPICE model parameter at various temperatures is proposed. Three analysis steps according to the magnitude of the current is used in order to extract the parameters effectively. At each analysis step, initial parameters are calculated by using the current-voltage equations and the Levenberg-Marquardt analysis is proceeded. To verify the validity of the proposed method, the SPICE model parameters for the BAT45 and FSV1045 under DC forward bias is extracted. Schottky diode currents obtained from the proposed method shows the average relative error of 6.1% and 9% compared with the measured data for the BAT45 and FSV1045 sample at various temperatures.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2018.11a
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• pp.209-210
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• 2018

• Microbiology and Biotechnology Letters
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• v.18 no.3
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• pp.215-220
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• 1990

Prophage cured strain derivatives from Luctobacillirs araei YIT 9018 were isolated from thermoinducible mutant of the parent lysogenic strain. Two thermoinducible mutants were isolated from L. casei YIT 9018 strain treated with N-methyl-N'-nitro-N-nitrosoguanidine. Prophage cured strains were selected after heat induction of thermoinducible strains at $42^{\circ}C$ for 30 min in MRT medium containing anti- 4 FSV serum. The prophage cured strains, L. casei HYM 1213 and L. casei HYM 4024, could be used an indicator strain for temperate phage $\phi$ FSW. The growth, lactic acid producing ability and carbohydrates fermentation of L. casei HYM 1213 were similar to the parent L. cmei YIT 9018 strain, but A. casei HYM 4024 was not. One of the prophage cured strain, L. cmei HYM 1213, could be used industrially .to produce lactic acid beverages because this strah could not induce the virulent phage$\phi$FSV. The physiological characterization of L. casei HYM 1213 strain was similar to the parent L. casei YIT 9018 strain.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2007.10a
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• pp.106-108
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• 2007