• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1447-1456
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• 2015

Olive flounder (Paralichthys olivaceus) including red seabream (Pagrus major) and jacopever (Sebastes schlegeli) were known to be suitable characteristics for preparing a processed food because of white meat fish containing low fat in muscle. In this study, the physicochemical properties of olive flounder (46-50 cm of length, 950-1,050 g of weight), red seabream (30-33 cm of length, 1,250-1,350 g of weight) and jacopever (20-23 cm of length, 550-650 g of weight) were studied to obtain a basic data for the development of a new processed food. Head, scale, bone and viscera of each samples were removed, and then grinding with homogenizer before experiment. Moisture content of red seabream is lower than that of olive flounder and jacopever, therefore, crude protein and crude lipid are higher content. Red seabream showed higher redness, yellowess and color difference value than those of olive flounder and jacopever except lightness. The major total amino acid in olive flounder, seabream and jacopever were glutamic acid, lysine and aspartic acid in order. Especially, the highest content of free amino acid was lysine for olive flounder and jacopever and alanine for red seabream. The highest content of mineral in olive flounder, seabream and jacopever was potassium (K) and then phosphorous (P) and sodium (Na) in order. The highest amount of fatty acid in olive flounder, red seabream and jacopever was polyenoic acid in which especially contained 6.8, 7.1 and 6.7% for EPA, and 15.2, 15.2 and 17.1% for DHA, respectively. From the result of sensory evaluation, there was no significant difference in color and odor, but not in taste and texture.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.266-271
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• 2008

In this study, Jeolpyon(imprinted with flow patterns) was prepared with different amount of added Astragalus membranaceu extracts(0%, 3%, 6%, 9% and l2%)and then the quality and sensory characteristic effects were examined. All togather the chemical composition of the samples was as follows: $53.l2{\pm}0.04%$ of moisture, $l4.43{\pm}0.05$ crude protein, $7.6l{\pm}0.11%$ crude fat, and $21.35{\pm}0.09%$ crude ash. Hardness and cohesiveness significantly increased(p <0.001), and springiness, chewiness and adhesiveness decreased, with increasing amounts of Astragalus membranaceus extract. In the chromaticity analysis, the L-value(brightness)significantly decreased with increasing Astragalus membranaceus extract content, and the b-value(yellowness) increased in direct proportion to the extract content. Finally, in the sensory evaluation, the Jeolpyon containing 9.0% extract received the highest overall preference scores.

• Journal of the Korean Society of Industry Convergence
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• v.22 no.6
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• pp.775-783
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• 2019

The big data industry market continues to grow and is expected to grow further. In this paper, based on the five-point Likert scale of college students in the process of developing big data young people, the satisfaction of instructors in big data training and improvement of job (education) ability based on AI convergence The survey was conducted on the expectations of the participants and their intention to participate in the training process for the young talents. Male students were more satisfied than students. In terms of students, students who are less than 6th semester have the highest satisfaction, but students who are less than 7th and 8th semesters are less satisfied. By department, the satisfaction level of science and statistics students was the highest, while the satisfaction level of other students was low. According to the average of college credits, the satisfaction of students under 3.5~4.0 was the highest, and the satisfaction of students below 3.0 was the lowest.

• Journal of Korean Society of Forest Science
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• v.74 no.1
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• pp.61-66
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• 1986

This study was conducted to estimate the heritabilities of height and stem diameter growth in 5- and 6-year-old Pinus koraiensis. Estimates of individual tree and family heritability for height growth were $h^2_I=0.40$, $h^2_F=0.77$ in 5-year-old and $h^2_I=0.57$, $h^2_F=0.89$ in 6-year-old, respectively. Heritabilities for diameter growth were estimated as $h^2_I=0.16$, $h^2_F=0.53$ and $h^2_I=0.26$, $h^2_F=072$ in 5-and 6-year-old seedlings.

• Journal of Korea Society of Digital Industry and Information Management
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• v.10 no.3
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• pp.297-310
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• 2014

The objective of this research is to evaluate the web standard as well as web compatibility of English homepage of tourist information manage local government. Thru this research, effective information and service can be provided to increasing foreign visitors and compatibility of English homepage can be strengthened. SortSite, a web compatibility measurement tool and UNICORN, a web standard measurement tool were utilized for this research. Chrome, Internet Explorer, Firefox, Safari and Opera were targeted for evaluating web compatibility and observance rate of Markup grammar and CSS grammar was checked for evaluating web standard. Research result showed that 46.7% of Chrome version ${\leq}34$ and 35 didn't observe the web compatibility while 95.6%, 53.3%, 53.3%, 53.3% and 55.6% of Internet Explorer version in order of 7.0, 8.0, 9.0, 10.0 and 11.0 didn't observe the web compatibility. Concerning Firefox, 75.6% and 48.9% of version in order of ${\leq}6.0$ and 7.0 didn't observe the web compatibility and 37.8% of Opera version ${\leq}12.17$ and ${\leq}21$ didn't observe the web compatibility. Regarding the web standard, 80% of English homepage didn't observe Markup grammar and 60% of them didn't observe CSS grammar. Therefore, urgent improvement of web compatibility and web standard is required.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.5
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• pp.691-699
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• 2013

Three experiments were conducted to evaluate the metabolizable energy (ME) value, standardized ileal digestibility (SID) of amino acids (AA) of soybean meal (SBM), soy protein concentrate (SPC) and fermented soybean meal (FSBM), and the application of these products in early-weaned piglets. In Exp. 1, four barrows with initial body weight (BW) of $14.2{\pm}1.4$ kg were used in a $4{\times}4$ Latin square design. The diet 1 contained corn as the only energy source. The other three diets replaced 25% of corn in diet 1 with one of the three soybean products, and the digestable energy (DE) and ME contents were determined by difference. In Exp. 2, four barrows (initial BW of $18.2{\pm}1.5$ kg) were fitted with ileal T-cannulas and allotted to a $4{\times}4$ Latin square design. Three cornstarch-based diets were formulated using each of the soybean products as the sole source of AA. A nitrogen-free diet was also formulated to measure endogenous losses of AA. In Exp. 3, ninety six piglets (initial BW of $5.6{\pm}0.9$ kg) weaned at $21{\pm}2$ d were blocked by weight and assigned to one of three treatments for a 21-d growth performance study. The control diet was based on corn and SBM, the two treatments' diets contained either 10% SPC or FSBM and were formulated to same SID lysine to ME ratio of 3.6 g/Mcal. The results showed that the ME content of SPC was greater than SBM (p<0.05). The SID of most AA in SPC was greater than the SID of AA in SBM (p<0.05). For the essential AA, the SID of histidine, isoleucine, leucine, lysine and threonine in FSBM were greater than in SBM (p<0.05). Even though they were fed same SID lysine to ME ratio of 3.6 g/Mcal diets, pigs fed SPC and FSBM diets had greater weight gain, G:F (p<0.05) and better fecal score (p<0.05) than pigs fed SBM diet. In conclusion, SPC showed a higher ME content and SID of AA than the SBM. SID of some essential AA in FSBM was higher than SBM and was similar with SPC. But the lower antigenic proteins and anti-nutritional factors content in SPC and FSBM may be the main factors affecting the performance of early-weaned piglets rather than the increased ME content and SID of AA.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.589-597
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• 2010

Monthly changes in the proximate and fatty acid compositions of chub mackerel (Scomber japonicus) muscle during cultivation from October 2007 to September 2008 were investigated. The lipid content increased gradually from the first stage of cultivation until March 2008 and then dramatically until May, before decreasing. The highest lipid content during cultivation was 21.6% in May, just before the fish spawns. There was a negative correlation (y=-1.1585x+87.741, $R^2$=0.9495) between the lipid and moisture contents during cultivation of chub mackerel. By contrast, the protein ($18.6{\pm}1.05%$) and ash ($1.18{\pm}0.11%$) contents were essentially unchanged during cultivation. Prominent fatty acids in chub mackerel muscle were 16:0, 18:0, 14:0 saturates, 18:1n-9, 16:1n-7, 18:1n-7 monoenes, and 22:6n-3 (docosahexaenoic acid, DHA), 20:5n-3 (eicosapentaenoic acid, EPA), and 18:2n-6 polyenes. The percentages of n-3 polyunsaturated fatty acids (PUFA), such as DHA and EPA, were higher during three months in the early stage of cultivation than they were subsequently. However, the PUFA (DHA+EPA) content (in mg/100 g of muscle) was lower in the early stage (740-796 mg/100 g muscle) than in the other stages. The highest PUFA (DHA+EPA) content was from April to May (2,749-2751 mg/100 g muscle). The PUFA content was positively correlated with the total lipid content of chub mackerel muscle during cultivation. The results indicate that cultured chub mackerel is a very good source of n-3 PUFA, such as DHA and EPA.

• Journal of the Korean Society of Industry Convergence
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• v.21 no.6
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• pp.409-418
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• 2018

In this study, experiments were carried out after fabricating and installing a physical model considering the size of the prototype. In the model test, the number of struts placed on the wall and the applied acceleration were selected as test variables. Two different types of waves, long-period and short-period, were applied with magnitudes of 0.05g, 0.1g, 0.2g, and 0.3g. Measured are displacements at specified points. As a result of the analysis, displacement exceeding the allowable displacement of the wall occurred at an acceleration greater than 0.05g to 0.1g depending on the seismic waves applied. Therefore guidelines have to be established through further studies for aseismic design of earth retaining walls.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.4
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• pp.619-627
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• 2000

Biodegradation of the C. I. Reactive Blue 114 was investigated in an upflow anaerobic sludge blanket (UASB) reactor. Important parameters studied include dye concentration, the kind and concentration of carbon source, hydraulic retention time (HRT), and influent pH. Glucose was found to be a better co-substrate than the mixture of volatile fatty acids (VFAs), although its concentration did not affect dye removal efficiency in the range of $1000{\sim}3000mg/{\ell}$. When HRT increased from 6 hr to 24 hr, dye removal efficiency increased up to 12 hr and remained almost constant thereafter at about 40%. When influent pH was varied in the range of 6.0~8.0, the effluent pH was varied in the range of 6.8~7.5 with maximum efficiency at pH 7.0. The highest dye removal rate obtained was $52mg/{\ell}{\cdot}day$, while the maximum dye load to meet the discharge limit of color intensity was estimated to be $46mg/{\ell}{\cdot}day$ at HRT of 12 hr and an influent glucose concentration of $2200mg/{\ell}$.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.845-852
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• 2014

The quality of commercial sauce products was evaluated through pH, soluble solid content, salinity, water activity and microbial analyses. The pH of sauces was 2.38~5.30, soluble solids were between 6.03 and 71.67, and distributions of salt were 0.23~5.00% in 32 commercial sauce products. In addition, water activity of vinegar red pepper sauce and spicy soft tofu stew stock were determined 0.773 and 0.988, respectively. Yeast, mold, Staphylococcus aureus, E. coli and coliform were not detected in any sauces. Higher level of total viable cells (TVC) resulted in pH over 4.2. TVC of shelf-stable sauces was 1.0~3.6 log CFU/g. TVC of seven sauce products was classified as non-potentially hazardous foods by temperature controlled for safety standard (TCS), even though levels were over acceptable guidelines of the USDA (3 log CFU/g). These results indicate that the standard and classification of commercial sauce products should be modified and controlled strictly.