• Journal of Biosystems Engineering
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• v.37 no.4
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• pp.215-224
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• 2012

Purpose: This study was conducted to classify the energy efficiency of 131 tractor models tested during from 2006 to 2010 in Korea. Methods: Four sub-indexes were developed using the fuel consumptions at 60% and 90% of rated speed with partial loads and at pull speeds of 3.0 km/h and 7.5 km/h with maximum drawbar pull. Weighting factors of the sub-indexes were also considered to reflect the characteristics of tractor's actual working hours in Korea. Four sub-indexes were integrated into a classification index. Using the developed classification index, a five-classification system was made on the basis of normal distribution of tractors over the classification range. Percentage of $1^{st}$ grade interval was expected to be close to 15%, $2^{nd}$ grade 20%, $3^{rd}$ grade 30%, $4^{th}$ grade 20%, $5^{th}$ grade 15%. Results: Number of $1^{st}$ grade was 21, $2^{nd}$ grade 23, $3^{rd}$ grade 39, $4^{th}$ grade 33, $5^{th}$ grade 15 among 131 models. Conclusions: Classification index was developed by integrating four sub-indexes. By the classification method using developed index, distribution of classified tractors was acceptable for practical application.

• Journal of applied mathematics & informatics
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• v.36 no.3_4
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• pp.307-315
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• 2018

Let G be a simple connected graph with n vertices and m edges, with a sequence of vertex degrees $d_1{\geq}d_2{\geq}{\cdots}{\geq}d_n$ > 0. A vertex-degree topological index, referred to as harmonic index, is defined as $H={\sum{_{i{\sim}j}}{\frac{2}{d_i+d_j}}$, where i ~ j denotes the adjacency of vertices i and j. Lower and upper bounds of the index H are obtained.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.727-730
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• 2011

The effects of various NaCl levels (0, 0.3, and 0.6 M) and pH values (pH 5.0, 5.5, 6.0, and 6.5) on the emulsifying and gelling properties of pork myofibrillar protein (MP) were assessed. The emulsion stability index (ESI), emulsifying activity index (EAI), and creaming index were measured at a 1:20 ratio of MP to corn oil. The EAI and ESI of pork MP showed maximum values at pHs 6.0 and 6.5 and at 0.3 M NaCl, resulting in better emulsion properties. Additionally, the cooking yield (CY) and gel strength (GS) of emulsified MP gel were measured at an MP: corn oil ratio of 1: 2; GS increased with increasing levels of salt. At 0.6 M NaCl, GS decreased with decreasing pH from 5.5 to 6.5. GS and gelling properties were optimal at pH 5.5 in 0.6 M salt. The highest CY was observed at 0.6 M NaCl, regardless of the pH value. However, increasing pH increased CY at salt levels of 0 and 0.3 M. These results indicate that NaCl and pH profoundly affected the emulsified MP system. Future work will be conducted on the rheological properties of the pork emulsified system as affected by adding non-meat protein.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.41 no.3
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• pp.154-161
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• 2018

This study conducted to predict the stock market prices based on the assumption that internet news articles might have an impact and effect on the rise and fall of stock market prices. The internet news articles were tested to evaluate the accuracy by comparing predicted values of the actual stock index and the forecasting models of the companies. This paper collected stock news from the internet, and analyzed and identified the relationship with the stock price index. Since the internet news contents consist mainly of unstructured texts, this study used text mining technique and multiple regression analysis technique to analyze news articles. A company H as a representative automobile manufacturing company was selected, and prediction models for the stock price index of company H was presented. Thus two prediction models for forecasting the upturn and decline of H stock index is derived and presented. Among the two prediction models, the error value of the prediction model (1) is low, and so the prediction performance of the model (1) is relatively better than that of the prediction model (2). As the further research, if the contents of this study are supplemented by real artificial intelligent investment decision system and applied to real investment, more practical research results will be able to be developed.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.11a
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• pp.247-250
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• 2001

We studied optical properties of SiON thin-film in the applications of optical waveguide. SiON thin-film was grown in 300$^{\circ}C$ by PECVD(plasma enhanced chemical vapor deposition) system. The change of SiON thin-film composition and refractive Index was studied as a function of varying NH$_3$ gas flow rate. As NH$_3$ gas flow rate was increased, Quantity of N and refractive index were increased at the same time. By the results, we could form the SiON thin-film to use of a waveguide with refractive index of 1.6. We analyzed the conditions of the thin-film with FTIR(fourier transform infrared) and OES(optical emission spectroscopy). N-H bonding(3390cm$\^$-1/) can be removed by thermal annealing. And we could observe the SiH bonding state and quantity by OES analysis in SiH$_4$

• Animal Bioscience
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• v.34 no.7
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• pp.1181-1192
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• 2021

Objective: The objective of the current study was to investigate the effects of dietary hatchery by-products (HBPs) as a replacement of fish meal (FM) on growth performance, relative organ weight, plasma measurements, immune organ index, meat quality, and tibia characteristics of broiler chickens. Methods: A total of 720 broiler chickens (3 d of age) were randomly allotted to 1 of 9 treatments with 8 replicates. Each replicate consisted of 5 male and 5 female birds. The basal diet was formulated to contain 5.0% commercial FM, whereas eight treatment diets were prepared by replacing 25%, 50%, 75%, or 100% of FM in the basal diet with infertile eggs (IFE) or a mixture of various HBPs (MIX); therefore, the inclusion levels of IFE or MIX in the experimental diets were 1.25%, 2.50%, 3.75%, or 5.00%. The diets and water were provided on an ad libitum basis for 32 d. Results: Increasing inclusion levels of IFE as a replacement of FM in diets had no effects on growth performance, plasma measurements, immune organ index, and tibia characteristics of broiler chickens. Increasing inclusion levels of IFE in diets increased (linear, p<0.05) meat lightness (L^*) but decreased (linear, p<0.05) meat redness (a^*). The breast meat pH at 1-h postmortem was increased (linear, p<0.05) by increasing inclusion levels of IFE in diets. Likewise, increasing inclusion levels of MIX in diets had no effects on growth performance, relative organ weight, plasma measurements, immune organ index, and tibia characteristics. However, increasing inclusion levels of MIX in diets increased (linear, p<0.05) 1-h postmortem pH but decreased (linear, p<0.05) 24-h postmortem pH of breast meat. Increasing inclusion levels of MIX in diets decreased (linear, p<0.05) thiobarbituric acid reactive substances values of breast meat. Conclusion: Both IFE and MIX are suitable alternatives to FM as protein ingredients in broiler diets.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.136-142
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• 2008

This study was conducted to investigate the correlation of the physicochemical quality index(pH, acidity, reducing sugar content and lactic acid bacterial count) and sensory index(sourness) of Kakdugi during the fermentation at 5$^{\circ}C$, 10$^{\circ}C$ and 20$^{\circ}C$ respectively. Also, the relations between physicochemical quality index and overall acceptability were carried out. The pH range, based on the middle sour intensity point of 4.5, was 5.75 at 5$^{\circ}C$ fermentation, whereas that was 4.2 at 10$^{\circ}C$ and 20$^{\circ}C$ fermentation. The pH showing the highest overall acceptability decreased along with increased fermentation temperature. The reduced sugar content decreased rapidly up to 0.9% acidity, but after that, decreased slowly from more than 0.9% acidity at all fermentation temperatures. With increased fermentation temperature, the reduced sugar content showing the highest overall acceptability also showed the decreasing tendency. Change patterns of lactic acid bacterial count and sourness didn't coincided at 5$^{\circ}C$ fermentation, whereas those did at 10$^{\circ}C$ and 20$^{\circ}C$ fermentation. The indexes showing high significant correlations with sourness of Kakdugi fermented at 5$^{\circ}C$ were not pH and lactic acid bacterial count but acidity and reducing sugar content(p<0.05). The sourness of Kakdugi fermented at 10$^{\circ}C$ and 20$^{\circ}C$ showed high significant correlations with all of the physicochemical index(p<0.05).

• Nutrition Research and Practice
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• v.15 no.3
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• pp.367-381
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• 2021

BACKGROUND/OBJECTIVES: This study aimed to establish a mother and child cohort in the Chinese population, and investigate human breastmilk (HBM) composition and its relationship with maternal body mass index (BMI) and infant growth during the first 3 mon of life. SUBJECTS/METHODS: A total of 101 Chinese mother and infant pairs were included in this prospective cohort. Alterations in the milk macronutrients of Chinese mothers at 1 mon (T1), 2 mon (T2), and 3 mon (T3) lactation were analyzed. HBM fatty acid (FA) profiles were measured by gas chromatography (GC), and HBM proteomic profiling was achieved by matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry (MS). RESULTS: During the first 3 mon of lactation (P < 0.05), significant decreases were determined in the levels of total energy, fat, protein, and osteopontin (OPN), as well as ratios of long-chain saturated FA (including C16:0, C22:0 and C24:0), monounsaturated FA (including C16:1), and n-6 poly unsaturated FA (PUFA) (including C20:3n-6 and C20:4n-6, and n-6/n-3). Conversely, butyrate, C6:0 and n-3 PUFA C18:3n-3 (α-linolenic acid, ALA) were significantly increased during the first 3 mon (P < 0.05). HBM proteomic analyses distinguished compositional protein differences over time (P = 0.001). Personalized motherinfant analyses demonstrated that HBM from high BMI mothers presented increased total energy, fat, protein and OPN, and increased content of n-6 PUFA (including C18:3n-6, C20:3n-6 and n-6/n-3 ratio) as compared with low BMI mothers (P < 0.05). Furthermore, BMI of the mothers positively correlated with the head circumference (HC) of infants as well as the specific n-6 PUFA C20:3n-6 over the 3 time points examined. Infant HC was negatively associated with C18:0. CONCLUSION: This study provides additional evidence to the Chinese HBM database, and further knowledge of FA function. It also helps to establish future maternal strategies that support the healthy growth and development of Chinese infants.

• Journal of Information Science Theory and Practice
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• v.9 no.3
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• pp.56-75
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• 2021

We introduce a new research assessment measure, called the research excellence index. The measure, which we denote by RE-index, accurately assesses the research performance of a researcher. The methodology used in deriving the RE-index tackles many of the flaws of popular research performance indicators such as publication counts, citation counts, and the h and g indices. A dataset is introduced, which takes advantage of the wide coverage of Scopus and the Library of Congress, and, at the same time, deals with the Scopus database depth problem. For an academic publication x, a prestige-type and length scores are assigned, and if x is published in an academic periodical publication J, the stature of J is identified through a quartile score. The three scores are used to assign a value score to every academic publication, and cited academic publications are given citation scores that encompass both cases of including and excluding self-citations. The foregoing scores are used to derive another set of scores measuring the combined qualitative and quantitative aspects of the creative work, citations of creative work, informative work and citations of informative work of a researcher. The scores take into consideration co-authorship. From these scores, two versions of the RE-index for a researcher are derived, covering the cases of including and excluding self-citations. The new measure is calculated for two mathematicians.

• Journal of Oral Medicine and Pain
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• v.1 no.1
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• pp.8-13
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• 1973

The authors had studied the oral environmental changes by salivary salivary pH, amount, periodontal Index in patient with active pulmonary tuberculosis patients. Among the subjects, The experimental group was consisted of 100 patients (50 males and 50 females) of 20-29 years and 100 persons of control group (50 males and 50 females) of 20-29 years. The measurement of salivary amount was performed with wide mouthed plastic (2 Inches) bottle for avoidance of Ionization of SiO2 by using of glass bottle and salivary pH was checked by pH meter 27 radiometer Copenhagen. The results are as follows : 1. The slivary pH does not appear to be characteristic of tuberculous paticents. 2. The obtained salivary amount indicated no significant to the tuberculous patients as compared to the obtained supposedely wealthg individuals. 3. The Russel Index wasfound higher and there had found more periodontal involvement(3 times than normal) in the experimental group.