• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.1
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• pp.50-57
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• 2016

This study was conducted to determine the effect of mathematical transformation on near infrared spectroscopy (NIRS) calibrations for the prediction of chemical composition and fermentation parameters in corn silage. Corn silage samples (n=407) were collected from cattle farms and feed companies in Korea between 2014 and 2015. Samples of silage were scanned at 1 nm intervals over the wavelength range of 680~2,500 nm. The optical data were recorded as log 1/Reflectance (log 1/R) and scanned in intact fresh condition. The spectral data were regressed against a range of chemical parameters using partial least squares (PLS) multivariate analysis in conjunction with several spectral math treatments to reduce the effect of extraneous noise. The optimum calibrations were selected based on the highest coefficients of determination in cross validation ($R^2{_{cv}}$) and the lowest standard error of cross validation (SECV). Results of this study revealed that the NIRS method could be used to predict chemical constituents accurately (correlation coefficient of cross validation, $R^2{_{cv}}$, ranging from 0.77 to 0.91). The best mathematical treatment for moisture and crude protein (CP) was first-order derivatives (1, 16, 16, and 1, 4, 4), whereas the best mathematical treatment for neutral detergent fiber (NDF) and acid detergent fiber (ADF) was 2, 16, 16. The calibration models for fermentation parameters had lower predictive accuracy than chemical constituents. However, pH and lactic acids were predicted with considerable accuracy ($R^2{_{cv}}$ 0.74 to 0.77). The best mathematical treatment for them was 1, 8, 8 and 2, 16, 16, respectively. Results of this experiment demonstrate that it is possible to use NIRS method to predict the chemical composition and fermentation quality of fresh corn silages as a routine analysis method for feeding value evaluation to give advice to farmers.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.341-348
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• 2005

The quality characteristics of bread added with the levels of $0\%,\;1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were investigated. Mixing water absorption capacity was increased by increasing amounts of prickly pear powder. Mixing time of dough was increased compared to that of wheat flour by added prickly pear powder, while it decreased as prickly pear powder content increased. Dough stability of wheat flour added with $1.0\%$ prickly pear powder was similar to wheat flour dough, while decreased by increasing amount of prickly pear powder at the range of $2.0\~4.0\%$. Pasting temperature($66.1\~66.9^{\circ}C$) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder was lower($67.8^{\circ}C$) than that of wheat flour. Peak viscosity($2,226\~2,375$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were higher(2,288 cp) than control, and increased with increasing amount of prickly pear powder Setback($797\~750$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were lower(803 cp) than that of wheat flour, and decreased with increasing amount of prickly pear powder. The volume of dough added with prickly pear powder decreased compared to that of the wheat dough. The specific loaf volume of bread added with prickly pear powder decreased($8.0\~18.5\%$) compared to that of the wheat bread. Color of crumb was deep red gradually with the increasing amount of substituted prickly pear powder. Hardness, adhesiveness, gumminess and chewiness of bread were increased gradually with the increasing amount of substituted prickly pear powder but the springiness was decreased. The sensory evaluation showed that bread of wheat flour added with $2.0\%$ prickly pew powder was superiority than the wheat flour bread.

• Journal of fish pathology
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• v.25 no.3
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• pp.257-262
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• 2012

A reverse transcriptase loop-mediated isothermal amplification (RT-LAMP) assay was evaluated to monitor infectious hematopoietic necrosis virus (IHNV) from artificially infected rainbow trout Oncorhynchus mykiss. The cumulative mortalities of fish challenged with IHNV at $10^{6.5}\;TCID_{50}$/fish, $10^{5.5}\;TCID_{50}$/fish and $10^{4.5}\;TCID_{50}$/fish were 40%, 0% and 0%, respectively. Dead fish and survivors at 16 and 28 d post-challenge in each group were employed for IHNV detection by RT-LAMP assay and virus isolation using BF-2 cells. IHNV from $10^{4.3}$ to $10^{6.8}\;TCID_{50}/ml$ was isolated from all the dead fish and also detected in all of the examined dead fish by RT-LAMP assay. In survivors at 16 d, 60% (3/5 fish, $10^{2.8}-10^{5.05}\;TCID_{50}/ml$), 20% (1/5 fish, $10^{1.05}\;TCID_{50}/ml$) and 60% (3/5 fish, $10^{1.05}-10^{4.8}\;TCID_{50}/ml$) were found to be IHNV-positive by virus isolation in fish challenged with IHNV at $10^{6.5}\;TCID_{50}$/fish, $10^{5.5}\;TCID_{50}$/fish and $10^{4.5}\;TCID_{50}$/fish, respectively, while 20% (1/5 fish), 0% (0/5 fish) and 20% (1/5 fish) were IHNV-positive by RT-LAMP assay. No IHNV was detected in the survivors at 28 d and control fish. These results indicate that the RT-LAMP assay is useful for detection of IHNV in diseased fish although it is not enough to monitor virus in IHNV-survivors.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.391-397
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• 2012

This study was carried out to investigate commercialization of Kimchi made of cabbage (Brassica oleracea var. capitata L.) using pre-fermentation conditions. The pre-fermentation conditions were 0, 18, 24, and 28 h at $20^{\circ}C$, and then the samples were stored at $10^{\circ}C$ to assess changes in quality characteristics. A comparison of the quality characteristics during storage showed that PF24 (pre-fermented cabbage Kimchi during 24 h at $20^{\circ}C$) and PF28 (pre-fermented cabbage Kimchi during 28 h at $20^{\circ}C$) had pH 4.47 and pH 4.23 on the second day of storage, respectively. It was possible to shorten the fermentation time to less than that of PF0 (not pre-fermented cabbage Kimchi at $20^{\circ}C$), by approximately 3 days. Total acidity was 0.26 to 0.29% immediately after making the Kimchi. However, PF0, PF18 (pre-fermented cabbage Kimchi during 18 h at $20^{\circ}C$), PF24 and PF28 became well-fermented when they were stored for 8~14 days, 3~10 days or 2~3 days. The number of lactic acid bacteria increased with the passage of time in all treatment groups regardless of fermentation conditions. However, the longer pre-fermentation time became, the faster the number of lactic acid bacteria increased. Most samples showed similar results late in the storage period; 7.2~7.4 log CFU/mL. PF0 had the greatest volume change 2.1 times increase late in the storage period. The sensory evaluation showed significant differences for flavor, taste, and overall acceptability after a partial storage period. PF28 stored for 2~3 days showed excellent flavor, and PF24 and PF28 stored for 2~3 days showed the highest scores of 6.27 to 6.67. The PF24 and PF28 treated samples were appropriate for commercializing small packed cabbage Kimchi and for alleviating the expansion problem of the packing material. However, because mass commercial production requires a large number of samples to be used at once, the results should be assessed for industrial product development in the future.

• Journal of Gifted/Talented Education
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• v.13 no.4
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• pp.65-94
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• 2003

The purpose of this study is to acquire the information on the current situation of students' selection process in order to renovate the system of picking up the students. As a first step of the study, we examined the validity of the factors of the single-out system such as qualification and the process for the application and the standards and proceeding of the selection. Then we analysed the result of the entrance examination of Hansung Science Highschool in 2002. The analysis was on the correlation between the result of entrance examination and the achievement in the school and the decision of the course after graduation. To know on the achievement of the students, we investigated the records of regular tests and asked the teachers' opinion in math and science classes. As a result, we gained the following points: First, the present single-out system has a danger of excluding students who are much talented in science and math field because it is based on students' achievements in middle schools; Second, the new selection system should consider the character and attitude of the applicants in addition to their knowledge; Third, the continuous observation of the teacher in middle school should be an important factor of the picking up system; Fourth, more questions requiring divergent thinking ability and inquiry skill should be developed as selective examination question. Also examination questions should cover the various contents from mathematics to science, and do not affect pre-learning; Finally, the system of present letting all students stand in one line should be changed into that of letting students in various lines. We can consider using multi-step selection system.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.305-314
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• 2005

This study was conducted to investigate the effects of ginseng and Schizandra chinensis on the quality characteristics of kimchi stored for 40 days at $4^{\circ}C$ after kimchi was fermented for 1 day at $25^{\circ}C$. pH and reducing sugar of GS(Kimchi added with extract powder of fine ginseng root and Schizandra chinensis juice) were the highest in the early part of storage but pH and reducing sugar of G(Kimchi added with extract powder of fine ginseng root) were the highest from 11th storage day. Acidity and $CO_2$ content of GS were the highest during storage period. The $CO_2$ content of GS was the highest significantly and the $CO_2$ content of C(Control) was the lowest significantly. When the hardness was measured, G was the hardest and there were no significant difference between C and GS. Total cells and lactic acid bacteria were increased rapidly at initial fermentation and GS was the highest of 3 samples from 6th storage day. The result of sensory evaluation showed that G was lower in sourness and higher in hardness than C and GS. Ginseng flavor had no significant differences between G and GS. And G was higher than GS in bitter taste. Consumer Acceptance test showed that consumer prefered C and GS to G. Considering all results, it can be concluded that addition of Schizandra chinensis juice to kimchi decreases the bitter taste of ginseng and increasing consumer preference.

• Restorative Dentistry and Endodontics
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• v.35 no.6
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• pp.453-460
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• 2010

Objectives: To evaluate the accuracy and consistency of two different apex locators at both the Apex and 0.5 marks. Materials and Methods: Twenty-six root canals was scheduled for extraction for periodontal or prosthodontic reasons. Thirteen canals were measured using Root ZX and the rest by i-ROOT. The root canal length was measured both the at 0.5 mark and the Apex mark. The file was then fixed to the toot, and the distance from the file tip to the major foramen of each canal was measured after removing the root dentin under the microscope so that the major foramen and the file tip were seen. Results: 1. When the Apex mark was used, 100% of both the Root ZX and i-ROOT groups were within 0.5 mm of the major foramen. 2. When 0.5 mark was used, 100% of the Root ZX group and 77% of the i-ROOT group were within 0.5 mm of the major foramen. 3. In terms of standard deviation and quartile value, the Apex mark was more consistent than 0.5 mark in the Root ZX group, and 0.5 mark was more consistent in the i-ROOT group, but there was no statistically significant difference when compared with t-test. 4. The root canal length difference between the Apex mark and 0.5 mark was 0.22 mm and 0.46 mm in the Root ZX and i-ROOT groups, respectively. Conclusions: In this study, the Apex mark was the more consistent mark. Therefore, it is recommended to subtract 0.5 mm, which is the average length between the apex and apical constriction, from the root canal length at the Apex mark to obtain the working length clinically.

• Journal of Korean Home Economics Education Association
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• v.20 no.3
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• pp.107-129
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• 2008

The purpose of this study was to get insights and data from home economics teachers for the development of an in-service educational program on practical problem focused home economics program, which was planned to be held from January 21st and to 29th, 2008. For this, focus group interview, one of qualitative research methods, was used. One session of pilot and three sessions of main focus group interview in which total of 18 from October 31st, 2007 to November 14, 2007. Home economics teachers that participated were carried out. Participants requested the followings contents of an in-service educational program regarding the practical problem focused home economics curriculum. First, most of participants strongly desired to participate in an in-service educational program when a program provided. The participants wanted to be a professional, who is able to explain logically with philosophical background and knowledge about the practical problem focused home economics curriculum. Second, participants requested the followings regarding practical problem focused home economics curriculum for the contents of an in-service educational program: philosophy of home economics, setting a perspective on each content areas, development of practical problem, watching a sample class unit, developing teaching materials and motivation stimulating questions, designing of instruction and lesson plans, class presentation and peer evaluation, constructing paper and pencil test items, and feedback from expects on the practical problem focused home economics curriculum. Third, participants wanted an in-service educational program to be a combination of theory and practice, and at least 50% of it allotted to practice. Participants thought that both peer participants and experts from university would evaluate them whether they achieved the objectives of the in-service educational program if an in-service program has to evaluate participants. Participants would evaluate an in-service educational program excellent when they become empowered to teach other home economics teachers the theoretical aspects of the practical problem focused home economics curriculum and the practical aspects as well. Based on the results of this study a framework of the 30 hours practical problem focused home economics curriculum was proposed.

• Journal of the Korean GEO-environmental Society
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• v.15 no.2
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• pp.67-74
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• 2014

Recently, the number of road construction is increasing by industrial development. According to this industrial tendency, the number of traffic accidents are consistently increasing due to increasing number of vehicle on the road. This is mainly because traffic accidents are occurred by various parameter such as negligence of driver, vehicle defects, state of unstable road, natural environment etc. Lane department of vehicles from guardrail is occurring frequently. This type of accident is caused by vehicle performance improvement and shape of vehicle, weak guardrail installation and maintenance. Guardrail has the purpose on prevention such as prevention of traffic accident and prevention of deviating out of road, minimizing damage of driver and vehicle by collision as well as entry into the road through guardrail. Stability evaluation test of guardrail verifies the behavior of guardrail through the crash of truck. At this time, the crash condition has 100 km/h of velocity and $15^{\circ}$ of impact angle. In the case of ground condition, filling slope condition has relatively high bearing capacity of infinite ground towards the test. Guardrail is generally installed on road of shoulder in fill slope in korea. It is possible for stability problem to deteriorate ground bearing capacity in Guardrail in fill slope. The existed study towards stability of guardrail has been carried out in the infinite ground. However, the study on the behavior of fill slope with guardrail is not performed by vehicle collision. Therefore, In this study, the numerical analysis using LS-DYNA was executed for verification on behavior of fill slope with guardrail through vehicle collision. This numerical analysis was carried out with change of embedded depth on installed guardrail post in shoulder of fill slope by vehicle collision and 8 tonf truck crash providing at NCAN (National Crash Analysis Center). As the result, displacement and stress on fill slope are decreased in accordance with the increase of embedded depth of guardrail post. Ground bearing capacity is deteriorated at depth of 450 mm form shoulder of road on fill slope.

• Anxiety and mood
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• v.7 no.1
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• pp.48-53
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• 2011

Objective : Korean Version of Beck-II Depression Inventory to verify the reliability and validity of the proposed standards are practical and standardized, cut-off score by establishing a baseline indicating the presence of depression and depression On in the evaluation was to evaluate the clinical usefulness. Methods : 739 patients with major depression using the SCID and normal controls were 302 study subjects. Of patients with clinically significant medical condition, or psychotic disorders, organic mental disorder, epilepsy or seizure disorder, eating disorders are associated with patients taking anti-convulsants experienced in the past, patients were excluded from the study. Results : The main findings of this study were as follows. First, with respect to the KBDI-II items, the correlation between them ranged from 0.51 to 0.74, and was 0.60 over all questions. Further, the overall correlation of the KBDI-II plates showing confidence 'normal' than it was verified that. Second, the BDIII was used in each group to examine internal consistency and thus, whether Cronbach's alpha values were greater than 0.94. Third, the principal component analysis sought to extract factors in a way consistent with the results inspected last 3 factors were extracted and the total variance explained was 47.3%. Fourth, the Cutting calculated the score on the KBDI-II for ROC (Receiver operator characteristic) analysis yielding 18 dot, with the highest sensitivity and specificity was seen. Conclusion : Based on the results of this Study, the KBDI-II cut-off point should be valid as prescribed in 18 is considered.