• Journal of Korean Society of Forest Science
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• v.96 no.2
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• pp.178-182
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• 2007

Rauvolfia serpentina (L.) Benth. ex Kurz is a medicinal plant and an endangered tropical rainforest plant species. Since the field cultivation that aims to fulfill the industrial needs is never accomplished, tissue culture appears to be the most feasible way to improve the quality and quantity of R. serpentina. This experiment used two kinds of explants (roots and shoots) to induce optimal root formation in different combinations of auxin and photoperiod. Each explants exhibited different responses on given treatments. Differentiated root could be produced from explants cultured in IBA 20 mg/L with and without light. The highest number of roots, root length and root weight induced from shoot explants were effective on MS medium containing IBA 20 mg/L and incubated under dark condition, while highest total weight (callus and root) from root explants cultured on MS medium supplemented 10 mg/L IBA and 10 mg/L NAA and incubated under day length (11/13 hr). The root induced from shoot explants produced the highest major alkaloid content. The highest content of ajmaline (2.17 ppm fresh weight) and reserpine (1.30 ppm fresh weight) were observed in shoot explants cultured in MS medium containing combination of IBA 10 mg/L and NAA 10 mg/L and incubated under dark condition, yohimbine (1.47 ppm fresh weight) was in the shoot explants cultured in MS medium containing NAA 20 mg/L and incubated under day length, while serpentine was absent.

• Journal of the Korean Institute of Landscape Architecture
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• v.31 no.6
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• pp.95-103
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• 2004

A turfgrass rootzone foundation is one of the important iufluences on the growth of cool-season turfgrass such as Kentucky bluegrass, which is usually grown on korean golf courses and athletic fields in Korea. This study was carried out to evaluate the growth of Kentucky bluegrass on 4 types of turfgrass root-zone foundations: a 2cm thickness of Sand 90%+Peat humus 8%+Zeolite 2% mixture on a subsoil base (C), a 20cm thickness of Sand 90%+Peat humus 8%+Zeolite 2% mixture (S), a 20cm thickness of Sand 45%+fine sand(a sort of Bomyungsa) 45%+Peat humus 8%+Zeolite 2% mixture (S+F), and a 20cm thickness of Sand 45%+fine sand(a sort of Bomyungsa) 45%+Peat humus 8%+Zeolite 2% mixture on a 20cm thick drainage layer (S+F(G)). Visual ratings of Kentucky bluegrass on the C foundation were low throughout the experiment when compared to S, S+F, and S+F(G) foundations, which contained high contents of sand with a high water infiltration rate. However, poor growth of Kentucky bluegrass in the summer of 1991 on the S foundation was likely to be caused by a too high water infiltration rate (185.8cm/hr). The growth of Kentucky bluegrass on the S+F(G) was good while the growth was a little weak at the developing stage on the S +F foundation. If the cost had to be considered when constructing golf courses and athletic fields, The S+F foundation without the drainage layer would be the best choice in terms of low cost and good quality of Kentucky bluegrass compared to the S+F(G). In this result, the infiltration rate was regarded as the most influential factor to the growth of Kentucky bluegrass on rootzone foundations.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.53 no.2
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• pp.67-72
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• 2004

The microwave dielectric properties and microstructure of the (1-x)$Mg_4Ta_2O_{9-x}TiO_2$(X=0, 0.3, 0.4) ceramic were, investigated. The specimens were prepared by the conventional mixed oxide method with sintering temperature of $1350^{\circ}C$∼$1425^{\circ}C$. According to the XRD patterns, the (1-x)$Mg_4Ta_2O_{9-x}TiO_2$(X=0, 0.3, 0.4) ceramics have the $Mg_4Ta_2O_{9}$ phase(hexagonal). The dielectric constant($\varepsilon$$_{\gamma}$) and density increased with sintering temperature and mole fraction of x. To improve the quality factor and the temperature coefficient of resonant frequency, TiO$_2$($\varepsilon_{r}$=100, $Q{\times}f_{r}$=40,000GHz, $\tau$$_{f}$=＋450 ppm/$^{\circ}C$) was added in $Mg_4Ta_2O_{9}$ ceramics. In the case of the $0.7Mg_4Ta_2O_{9}$-$0.3TiO_2$ and the $0.6Mg_4Ta_2O_{9}$-$0.4TiO_2$ceramics sintered at $1400^{\circ}C$ for 5hr., the microwave dielectric properties were $\varepsilon$$_{\gamma}$=11.72, $Q{\times}f_{r}$=126,419GHz, $\tau_{f}$=-31.82 ppm/$^{\circ}C$ and $\varepsilon_{r}$=12.19, $Q{\times}f_{r}$=109,411GHZ, $\tau$$_{f}$= -17.21 ppm/$^{\circ}C$, respectively.

• Korean Journal of Community Nutrition
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• v.18 no.1
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• pp.65-76
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• 2013

The purpose of this study was to investigate the effects of a nutrition education and personalized lunch service program in a senior welfare center. A total of 30 elderly (14 males, 16 females) aged 62~89 years participated in this study. Nutrition education lessons (2 hour/lesson/week) were provided for 4 weeks. Also, ten weeks from week 3rd to week 12th, personalized lunch providing 1/3 personal needed energy was served 5 times for a week. After the nutrition intervention program, we compared anthropometric characteristics, blood biochemical characteristics, nutrition knowledge, dietary attitude and dietary intake using 24 hr recall with those before the intervention. The body weight (p < 0.001) and body mass index (BMI) (p < 0.001) were decreased. There were significant increases in score of nutrition knowledge (p < 0.01) and consumption of milk & milk products for snacks. There was a positive effect on fasting blood sugar (FBS) showing significant decreases in portion of impaired fasting glucose and diabetes mellitus (p < 0.05). Also, serum triglyceride (TG) was significantly decreased (p < 0.05). In evaluation of nutrient intake by Dietary Reference Intakes for Koreans (KDRIs), riboflavin (p < 0.01), vitamin C (p < 0.001), calcium (p < 0.05) were positively improved. The index of nutritional quality (INQ) and intakes of vitamin C (p < 0.001), riboflavin (p < 0.05), Ca (p < 0.01) and Fe (p < 0.05) were increased. In conclusion, this nutrition education and lunch service program providing 1/3 personal needed energy can be used to develop and implement a tailored nutritional intervention programs in the setting of a community senior welfare center to improve health and nutritional status of Korean elderly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.822-831
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• 2000

Application of omija(Schizndra chinensis Baillon) to improve the quality and preservation of nabka kimchi was attempted and the optimal amount of omija level and its effect on the sensory and microbiological properties of nab마 kimchi during fermentation were examined. Effects of omija juice which had been prepared by extracting omija seeds for 9 hr at room temperature (22.5$\pm$0.5$^{\circ}C$) with different ratios (0.5, 1.0, 1.5, 2.0%;w/v) of water were examined against control (kimchi prepared without omija). Organoleptic and microbiological properties of nabak kimchi were measured up to 25 days at 1$0^{\circ}C$ after preparation. Sensory properties were evaluated in the aspects of both acceptability and intensity characteristics. In whole, 0.5 and 1.0% treatments showed higher values of evaluation, compared to control, 1.5, and 2.0% treatments throughout the fermentation period. As fermentation progresses, however, sample of 1.0% treatment ranked first between day 4 to 7 and also so did sample of 0.5% treatment along with 1.0% treatment from behind day 10. As for color, control, 0.5% treatment, and 1.0% treatment were more favored than rest of the samples. In texture, 2.0% treatment showed the highest values, whereas control was rated the lowest. In the intensity of characteristics 1.5% and 2.0% treatments showed higher values except sweet taste in which 1.0% treatment ranked top during the initial 7 days and then 0.5% treatment took the first place at behind day 10. total cell counts and number of lactic acid bacteria were gradually increased and then decreased showing the maximum levels of microbial counts on different days, to say, day 2 for control and 0.5% treatment nd day 7 for 1.0, 1.5 and 2.0% treatments. The application of omija juice in nabak kimchi enhanced eating qualities of the fermented product and the fermentation-retarding effect of omija juice was clearly shown during the initial seven days of fermentation. The optimum levels of omija juice in nabak kimchi obtained through experiments were between 0.5 to 1.0% for color, fermentation-retarding effects, and savory taste of the product.

• Journal of Sericultural and Entomological Science
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• v.53 no.2
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• pp.101-109
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• 2015

To extend shelf life of mulberry fruits, usually expensive freeze drying of freezing process is required. In this study an economic to multipurpose agricultural products dryers with mulberry dryer and technique was developed to reduce postharvest processing cost. Fuel and electricity consumption for drying were lowest when drying temperature was $60^{\circ}C$. And various drying conditions (fuel 3 hrs, heat 1 hr, room temperature air velocity 51 hrs) of the developed dryer were analyzed to improve drying performance. Dried mulberry fruits had dark brown color and marketable high quality explain the semi-dried characteristics.

• Fashion & Textile Research Journal
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• v.23 no.1
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• pp.98-105
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• 2021

This study investigates and analyzes user preferences for golf wear with a sense of wear and smart function for the development of smart golf wear based on user convenience. A survey was conducted on 124 males in the age range of 40-60s that consisted of professional golfers, amateur golfers and the public with golf experience (such as major golf consumers) from August 1 to August 30, 2019 (IRB NO. 1040198-190617-HR-057-03); consequently, a 117 copies were accepted for analysis. The findings are as follows. The elbow (4.3%) of golf wear is unsatisfactory. The important part of the golf swing motion is the shoulder (39.3)>, elbow (30.8%)>, and wrist (6.8%). In addition, the unsatisfactory wearing of golf wear due to golf swing movements indicated that the shoulder or elbow area was pulled or the bottom of the top was raised during the back swing movements. The survey results on the expected discomfort when wearing smart wear are 'discomfort of obstruction when wearing' (53.8%), 'discomfort of washing' (17.1%), and 'weight of attached machine' (13.7%). Opinions such as 'Will not feel good when the sensor is attached' were investigated. The examination of the preference for golf wear equipped with smart functions indicated that a posture correction function to correct the golf swing posture is the most desired quality that is also considered important when correcting posture.

• Journal of Broadcast Engineering
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• v.28 no.2
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• pp.185-193
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• 2023

As many different over-the-top (OTT) services become ubiquitous, demands for high-quality content are increasing. However, high dynamic range (HDR) contents, which can provide more realistic scenes, are still insufficient. In this regard, we propose a new HDR video reconstruction technique using multi-exposure low dynamic range (LDR) videos. First, we align a reference and its neighboring frames to compensate for motions between them. In the alignment stage, we perform content-based alignment to improve accuracy, and we also present a high-resolution (HR) module to enhance details. Then, we merge the aligned features to generate a final HDR frame. Experimental results demonstrate that our method outperforms existing methods.

• Current Research on Agriculture and Life Sciences
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• v.29
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• pp.43-53
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• 2011

The possibility of making Cheongukjang by the use of soy-powder and pill type re-made from soy-powder was investigated. Some of experimental results obtained are summarized as follows; 1. Regardless of three different types for the source material of Cheonggukjang, soybean seed, soy-power, and pill, the dry weight of fermented Cheonggukjang showed continuously decreasing trends along with the time of fermentation applied. 2. In all type of source materials, the length of viscous substance during fermentation was increased along with the time of fermentation, and the rate of elongation was much reduced after 48hr of fermentation. Out of four soybean varieties tested, Taekwangkong produced longest viscous substance fermented in the type of soybean seed. No viscous substance was formed when the depth of soy-powder in the fermentation box was shallow, one centimeter. 3. Not much difference was observed in the number of microbes, Bacillus licheniformis B1, in all soybean varieties. The number was proportionally increased in the type of powder but it increased rapidly from 12 hour to 24 hour with low rate of increase thereafter in the pill type. 4. Along with the time of fermentation in all types, the color of Cheonggukjang changed from yellow to dull. At the same time, the tone of color and chroma changed into reddish and yellow, respectively. 5. Along with the time of fermentation in all types, pH of Cheonggukjang changed in alkali. 6. Along with the time of fermentation, the content of isoflavone in Cheonggukjang increased by 48hr but decreased thereafter. 7. In general, the quality of Cheonggukjang fermented in types of soy-powder and pill re-made from soy-powder was lower than that of soybean seed. More study is seemed to be needed to produce high quality Cheonggukjang by the use of soy-power.

• Journal of Biosystems Engineering
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• v.6 no.2
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• pp.65-76
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• 1982

This survey was conducted to investigate the status of repair and maintenance of 4 wheel tractor for a basic reference to the improvement of quality and proper utilization of tractors. Thirty two counties from eight provinces, except Jeju, were covered in this study in order to investigate annual break-down and repair of tractor in 1980. The analyzed results are summarized as follows; 1. The average number of break-down of large size tractors(47ps) was 5.0 times in a year and it was about twice of that of small size tractors(19-23ps). The break-down frequency per 100 hours of use was 1.11 times in the large size and 0.65 times in the small size tractors. 2. 75.6 percent of total break-down was occured in main body of tractor and 24.4 percent in attachments. In particular, the break-down of plow and rotavator was more than 80 percent of total break-down of the small size tractor attachments. 3. The large size tractors which were occured more than one times of break-down a year was 75 percent and its rate of the small size tractor was 62 percent. But 9 percent of tractor surveyed had more than ten times of break-down in a year 4. The frequency of break-down had a peak in May, and it was directly proportional to the hours of use. 5. The causes of break-down were poor maintenance and operation by 29.8 precent, old parts by 30.2 percent, poor quality of parts by 20.6 percent, poor field condition by 16.3 percent and others by 3.1 percent. 6. Annual number of repair was 5.5 times and among them 55.6 percent was done by shop and 44.4 percent by operator. 7. Total required repair time was 30.6 hours a year in the large size tractor and 19.9 hours in the small size tractor. Average repair time was 3.62 hours a time. 8. Annual repair cost was 278 thousand won in the large size tractor and 70 thousand won in the small size tractor. The repair cost per hour of use was 621 won in the large size and 198 won in the small size tractor. 9. The repair cost rate of tractor(Y) was regulated with tractor age (X) as follow; Y=0.752X In case of the service life of tractor was 10 years, the total repair cost rate was 64 percent.