• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.5 no.2
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• pp.95-104
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• 2000

Depths to four seismic sequence boundaries and the thickness of each sequence were estimated and mapped based on multi-channel seismic data in the Ulleung Basin. These depth-structure and isopach maps were incorporated into the interpretation of gravity and magnetic anomaly maps. The sediment thickness ranges from 3,000 m to 4,000 m in the central basin, while it reaches 6,000 m locally along the southwestern, western, and southeastern margins. The acoustic basement forms a northeast-southwest elongated depression deeper than 5000 m, and locally deepens up to 7,500 m in the southwestern and western margins. Low gravity anomalies along the western and southern margins are associated with basement depressions with thick sediment as well as the transitional crust between the continental and oceanic crusts. Higher gravity anomalies, dominant in the central Ulleung basin, broaden from southwest toward northeast, are likely due to the shallow mantle and a dense crust. A pair of magnetic elongations in the southeastern and northwestern margins appear to separate the central Ulleung basin from its margin. These magnetic elongations are largely dominated by intrusive or extrusive volcanics which occurred along the rifted margin of the Ulleung basin formed during the basin opening. The crust in the central Ulleung Basin, surrounded by the magnetic elongations, is possibly oceanic as inferred from the seismic velocity. The oceanic crust can be mapped in the central zone where it widens to 120 km from the southwest toward northeast. Bending of the crustal boundary in the southern part of the Ulleung Basin suggests that the Ulleung Basin has been deformed by a collision of the Phillipine plate into the Japan arc.

• Journal of Intelligence and Information Systems
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• v.16 no.4
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• pp.85-97
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• 2010

Internet communities are a typical space for knowledge creation and use on the Internet as people discuss their common interests within the internet communities. When we define 'Knowledge Communities' as internet communities that are related to knowledge creation and use, they are categorized into 4 different types such as 'Search Engine,' 'Open Communities,' 'Specialty Communities,' and 'Activity Communities.' Each type of knowledge community does not remain the same, for example. Rather, it changes with time and is also affected by the external business environment. Therefore, it is critical to develop processes for practical use of such changeable knowledge communities. Yet there is little research regarding a strategic framework for knowledge communities as a source of knowledge creation and use. The purposes of this study are (1) to find factors that can affect knowledge creation and use for each type of knowledge community and (2) to develop a strategic framework for practical use of the knowledge communities. Based on previous research, we found 7 factors that have considerable impacts on knowledge creation and use. They were 'Fitness,' 'Reliability,' 'Systemicity,' 'Richness,' 'Similarity,' 'Feedback,' and 'Understanding.' We created 30 different questions from each type of knowledge community. The questions included common sense, IT, business and hobbies, and were uniformly selected from various knowledge communities. Instead of using survey, we used these questions to ask users of the 4 representative web sites such as Google from Search Engine, NAVER Knowledge iN from Open Communities, SLRClub from Specialty Communities, and Wikipedia from Activity Communities. These 4 representative web sites were selected based on popularity (i.e., the 4 most popular sites in Korea). They were also among the 4 most frequently mentioned sitesin previous research. The answers of the 30 knowledge questions were collected and evaluated by the 11 IT experts who have been working for IT companies more than 3 years. When evaluating, the 11 experts used the above 7 knowledge factors as criteria. Using a stepwise linear regression for the evaluation of the 7 knowledge factors, we found that each factors affects differently knowledge creation and use for each type of knowledge community. The results of the stepwise linear regression analysis showed the relationship between 'Understanding' and other knowledge factors. The relationship was different regarding the type of knowledge community. The results indicated that 'Understanding' was significantly related to 'Reliability' at 'Search Engine type', to 'Fitness' at 'Open Community type', to 'Reliability' and 'Similarity' at 'Specialty Community type', and to 'Richness' and 'Similarity' at 'Activity Community type'. A strategic framework was created from the results of this study and such framework can be useful for knowledge communities that are not stable with time. For the success of knowledge community, the results of this study suggest that it is essential to ensure there are factors that can influence knowledge communities. It is also vital to reinforce each factor has its unique influence on related knowledge community. Thus, these changeable knowledge communities should be transformed into an adequate type with proper business strategies and objectives. They also should be progressed into a type that covers varioustypes of knowledge communities. For example, DCInside started from a small specialty community focusing on digital camera hardware and camerawork and then was transformed to an open community focusing on social issues through well-known photo galleries. NAVER started from a typical search engine and now covers an open community and a special community through additional web services such as NAVER knowledge iN, NAVER Cafe, and NAVER Blog. NAVER is currently competing withan activity community such as Wikipedia through the NAVER encyclopedia that provides similar services with NAVER encyclopedia's users as Wikipedia does. Finally, the results of this study provide meaningfully practical guidance for practitioners in that which type of knowledge community is most appropriate to the fluctuated business environment as knowledge community itself evolves with time.

• Progress in Medical Physics
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• v.24 no.4
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• pp.315-322
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• 2013

The aim of this work is to verify the self-quality assurances in medical institutions in Korea through the external audits by the group of experts and have a mutual discussion of the systematic problems. In order to validate the external audits 30 of 80 medical institutions across the nation were picked out considering the regional distribution and the final 25 institutions applied voluntarily to take part in this work. The basic rules were setup that any information of the participants be kept secrete and the measurements be performed with the dosimetry system already verified through intercomparision. The outputs for 2 or more photon beams, the accuracy of gantry rotation and collimator rotation and the poistional accuracy of MLC movement were measured. The findings for the output measurement showed the differences of -0.8%~4.5%, -0.79%~3.01%, and -0.7%~0.07% with respect to that of the verified dosimetry system for the 6MV, 10MV, and 15MV, respectively. For the reference absorbed dose 8 (16%) of 50 photon beams in 25 medical institutions differed 2.0% or greater from the reference value. The coincidences of Field size with x-ray beam and radiation isocenters of Gantry roration and collimator rotation gave the results of within ${\pm}2$ mm for every institute except 2 institutions. The positional accuracy of MLC movement agreed to within ${\pm}1$ mm for every institute. For the beam qualities of 6 MV photon beams kQ values showed the distribution within 0.4% between maximum and minimum. For the protocols 21 institutions (84%) used absorbed dose to water based protocol while 4 insitutions (16%) used air kerma based one. 22 institutions employed the SSD technique while 3 institutions did the SAD one. External audit plays an important role in discovering the systematic problems of self-performing Quality Assurances and having in depth discussion for mutual complementation. Training experts of international level as well as national support system are required so that both the group of experts of medical physicists and government laboratory could perform together periodical and constant external audits.

• Food Science and Preservation
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• v.24 no.8
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• pp.1067-1078
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• 2017

This study was carried out to investigate the physicochemical and antioxidant properties of fermented milk with addition of hot water extract of Cordyceps militaris grown upon Tenebrio molitor. The general components of Cordyceps militaris grown upon Tenebrio molitor are moisture 10.85%, crude protein 18.44%, crude fat 2.07%, crude ash 5.46%. The DPPH radical scavenging activities of different solvents were the highest (74.81 EDA%) with hot water extract sample. The acidity of fermented milk was high with increasing amount of extracts. The pH of fermented milk reached 4.60-4.66 after 4 h of fermentation, and the number of lactic acid bacteria was highest (11.70 log CFU/mL) with 1% fermented milk. The moisture content of fermented milk showed no significant difference. In addition, contents of crude protein were not significantly different according to addition amount. Regarding Hunter's color values, L value decreased as the amount of extract increased, whereas a value and b value increased. The content of free amino acid increased with increasing amount of extract. The DPPH free radical scavenging ability and ABTS free radical scavenging ability of fermented milk were significantly different as the addition amount of extract increased. In the sensory evaluation, fermented milk containing 1% of extract showed the highest preference.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.121-129
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• 2014

This study was carried out to investigate the quality characteristics of protein enriched fermented milk made with whey and soybean flour. Protein-enriched fermented milk was prepared as follows: Soybean flour was added before fermentation. No synthetic aroma was added. The fermentation starter culture was ABT-4 (Chr. Hansen). Whey protein was added after fermentation. Sensory evaluation indicated that sample containing soybean flour amount of 5% were better than other samples. The pH values and titratable acidities of stored protein-enriched fermented milk and fermented milk, respectively, were not remarkably different. Crude protein was more than 3 times higher in protein-enriched fermented milk (8.77%) than in fermented milk (2.49%). The crude fat content of protein-enriched fermented milk was not remarkably different compared to that of fermented milk. Dietary fiber was more than 2.7 times higher in protein-enriched fermented milk (1.67%) than in fermented milk (0.62%), and the free amino acid content was more than 14 times higher in protein-enriched fermented milk (37.9%) than in fermented milk (2.6%).

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.111-119
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• 2014

This study was carried out to investigate the quality characteristics and antioxidant activity of a functional drink prepared by mixed fermentation of oak mushroom extract and whey. As the ratio of oak mushroom extract increased, the pH value of the whey fermentative solution decreased proportionally, and the titratable acidity increased significantly. The number of lactic acid bacteria after 24 hours of culture was at a level of $10^{11}CFU/mL$ in all whey fermentative solutions containing oak mushroom extracts. DPPH and ABTS radical scavenging activities after 24 hours of culture were higher in a fermentative solution containing oak mushroom extract than in the control. After 24 hours of culture, the nitric oxide production in whey fermentation solution by LPS-induced RAW 264.7 cells was lower compared to that in whey fermentation solution with oak mushroom. Sensory evaluation revealed that, color, flavor, taste, and overall acceptability of the whey fermentation solution sample, which contained 1.0% oak mushroom extract, were much better than those of the other groups. Sensory evaluation of a whey drink containing oak mushroom flavor indicated that the whey drink containing 0.001% oak mushroom flavor was better than the other samples.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.61-68
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• 2018

The aim of this study was to develop various types of vinegar using whey. Amongst various acetic acidproducing strains, Acetobacter pomorum IWV-03 strain was selected as an excellent strain for the production of whey makgeolli vinegar. The acidity of this vinegar was found to be 5.6%. The total organic acid content and the free amino acid content of the whey makgeolli vinegar were 5.5 and 5.9 mg%, respectively, which was higher than that of the control makgeolli vinegar (5.0 and 4.5 mg%, respectively). In addition, DPPH and ABTS radical scavenging activity of whey makgeolli vinegar were 49.85 and 63.46%, respectively, which were again higher than that of control makgeolli vinegar (27.20 and 19.22%, respectively).

• Food Science and Preservation
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• v.25 no.1
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• pp.136-144
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• 2018

This study aimed to provide basic evidence regarding the development of materials by analyzing the physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain-fermented Cordyceps militaris grown on Tenebrio molitor. Among the solvents tested, DPPH radical scavenging activity was the highest in the hot water-extracted sample after 30 min of extraction. Moisture content decreased, whereas crude protein and fat content increased, after lactic acid bacteria-mediated fermentation. Sodium, magnesium, calcium, and zinc contents increased, with potassium levels attaining the maximum value, whereas free amino acid content decreased after the fermentation. Among Hunter's color values, a value increased to $66.7{\rightarrow}149.92$ after fermentation, whereas the L and b values decreased to $15.79{\rightarrow}-15.75$ and $54.45{\rightarrow}0.01$, respectively. Cordycepin content assay increased from 7.02 mg% to 8.66 mg%. The DPPH free radical scavenging activity of the fermented product was 91.92 EDA%, which was higher than that of the extract (84.69 EDA%). The ABTS free radical scavenging and superoxide dismutase (SOD) activities were also higher in the fermented products.

• Korean Journal of Plant Resources
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• v.34 no.5
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• pp.403-410
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• 2021

The aim of this study was to investigate the growth characteristic and ginsenoside contents of 7 and 13 year-old wild-simulated ginseng (Panax ginseng C.A. Meyer) according to rusty root. The root growth characteristics of wild-simulated ginseng were did not shows significant difference according to the rusty root. The results of ginsenoside contents of wild-simulated ginseng according to rusty root, ginsenoside Rb1 and Rg1 of 7 year-old wild-simulated ginseng were had shows a significantly higher in rusty root compare to general root. On the other hand, ginsenodie Rc, Rd, Re and Rg2 were significantly higher in gerneral root. In the case of 13 year-old wild-simulated ginseng, the contents of ginsenoside did not shows to significant difference according to rusty root. The results of correlation analysis between growth characteristics and ginsenoside content of general root, the ginsenoside Rb2, Rc, Rd, Rf, Rg1 were positive correlation with root length, while as the ginsenoside Rd of rusty root was shows significantly negative correlation with root length. The results of this study was might be able to improve awareness of consumer related to rusty root of wild-simulated ginseng. Moreover, might be help to provide useful information on the establish quality standard and distribution system of wild-simulated ginseng.

• Korean Journal of Optics and Photonics
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• v.33 no.4
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• pp.167-176
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• 2022

Adaptive optics (AO) systems compensate for atmospheric disturbance, especially phase distortion, by introducing counter-wavefront deformation calculated from real-time wavefront sensing or prediction. Because AO system implementations are time-consuming and costly, it is highly desirable to estimate the system's performance during the development of the AO system or its parts. Among several techniques, we mostly apply statistical analysis, computational simulation, and optical-bench tests. Statistical analysis estimates performance based on the sum of performance variances due to all design parameters, but ignores any correlation between them. Computational simulation models every part of an adaptive optics system, including atmospheric disturbance and a closed loop between wavefront sensor and deformable mirror, as close as possible to reality, but there are still some differences between simulation models and reality. The optical-bench test implements an almost identical AO system on an optical bench, to confirm the predictions of the previous methods. We are currently developing an AO system for a 1.6-m ground telescope using a deformable mirror that was recently developed in South Korea. This paper reports the results of the statistical analysis and computer simulation for the system's design and confirmation. For the analysis, we apply the Strehl ratio as the performance criterion, and the median seeing conditions at the Bohyun observatory in Korea. The statistical analysis predicts a Strehl ratio of 0.31. The simulation method similarly reports a slightly larger value of 0.32. During the study, the simulation method exhibits run-to-run variation due to the random nature of atmospheric disturbance, which converges when the simulation time is longer than 0.9 seconds, i.e., approximately 240 times the critical time constant of the applied atmospheric disturbance.