• The Journal of Fisheries Business Administration
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• v.53 no.1
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• pp.17-53
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• 2022

This study investigated the initial capital trend of newly-established fisheries companies during the Japanese occupation period. The initial capital size of fisheries companies provides information about the viability of the fisheries companies as well as the utilization intensity of fisheries resources. According to the analysis results, the average initial capital size of fisheries companies was larger in the enforcement period of "Chosun Company Ordinance" than in its abolition period. The initial capital size of the Chosun-capital fisheries company was smaller than that of the Japanese-capital fisheries company during the Japanese occupation period. The number of new fisheries companies funded by Chosun capital was less than the number of new fisheries companies funded by Japanese capital. Therefore, it could be seen that the Japanese fisheries companies had stronger dominance in the fisheries sector than the Chosun fisheries companies during the Japanese occupation period, and that Japanese fisheries companies were more viable than Chosun fisheries companies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.16-23
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• 1998

Effect of Fermentation temperature on the changes of chemical components in Kakudgi during fermentation was investigated by measuring free sugar, organic acid and volatile compounds up to 57 days at several temperatures. The mannitol was increased in palatable period in contrast with those of other free sugars. The higher the initial fermentation temperature was and the longer the initial fermentation time at 2$0^{\circ}C$ was, the faster the second increasing period was and the less the initial contents was. Lactic acid was increased 6~31 times from a little amount at the initial period. The higher the initial fermentation temperature was and the more the increasing content was. But malic acid which was abundant(55.1% of total nonvolatile organic acid) in the initial fermentation period was remarkably decreased in the palatable period. The change of the sulfides among the volatile compounds was remarkable. Methyl allyl sulfide which was a little in the initial fermentation period was remarkably increased in the final fermentation period, and the correlation coefficients between the content of methyl allyl sulfide and aroma in sensory evaluation were high. It could be suggested that the fermentation temperature should be set to 4$^{\circ}C$ after fermentating at 2$0^{\circ}C$ for 36 hours in the view point of keeping the Kakdugi taste and quality well because of high content of free sugar and nonvolatile organic acids.

• Journal of Periodontal and Implant Science
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• v.38 no.3
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• pp.529-534
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• 2008

Purpose: The objective of this study was to compare initial implant stability measured by RFA between different implant systems during the initial healing period. Material and Methods: Fifty-four patients (36 males/18 females) who had been treated at the Department of Periodontology, Chonbuk National University Dental Hospital during the period between January and November in 2007 were included in the study. The mean age of the subjects was 49 years old (18 to 77). A total of 104 implants (Type A: 3i $Osseotite^{(R)}$, Type B: $Replace^{(R)}$ select, Type C: ITI implant) were placed following the manufacturer's standard surgical protocols. Implant stability quotient (ISQ) readings were obtained for each implant at the time of surgery, 2-, and 4-month postoperatively. Result: No implant was failed during the observation period. At the baseline, the difference between mean ISQ values of 3 implant systems was statistically significant (p<0.05). However, at 2-, and 4-month following implant surgery, no significant difference was observed between ISQ values of the implant systems. In the same implant, the ISQ values of Type B and C implants increased (p<0.05), but those of Type A implants decreased during the 2-month healing period. The mean ISQ values of Type B and C implants showed a increasing tendency, while those of Type A implants were stable for the 4-month follow-up period. Conclusion: Within limits of this study, it can be concluded that implant design and surface topography of implant might influence the ISQ value and changing pattern during the initial healing period.

• Journal of the Korean Home Economics Association
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• v.34 no.5
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• pp.85-98
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• 1996

This study was undertaden to investigate the effect of salted anchovy during Puchukimchi fermentation, Puchukimchi is a kind of Korean kimchi made with Puchu(Allium odorum L.). For this purpose, the Puchukimchi with 10%, 15% and 30% salted anchovy was investigated by measuring physicochemical, microbiological and sensory characteristics during fermentation at 5$\pm$2$^{\circ}C$ up to 60 days, In the palatable period, pH was remarkably decreased to the range of 4.8-5.16 and total acidity was increased 2-3 times more than that of initial period. Reducing sugar contents in Puchukimchi increased up to 22days and remarkably decreased. The changing pattern of vitamin C drawed sigmoidal curve, invreasing significantly in the palatable period. The content of lactic acid was a little in the initial fermentation period but increased 3-13 times more than that of the initial fermentation period in the palatable period. The content of malic acid and citric acid were decreased as the fermentation progressed. The contents of Ca, Mg and K was gradually decreased and Na was increased as the fermentation progressed in the same period. There were similiar changes in the number of lactic acid bacteria and total cell number. The score of overall taste, overall acceptability in evaluation during fermentation was high in order of 15%, 10%, 30% level of salt fermented anchovy.

• Journal of Animal Environmental Science
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• v.4 no.1
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• pp.29-36
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• 1998

Sawdust is commonly used as a bulking agent for livestock manure composting. Nowadays, demand of sawdust for composting is increasing, so its price is very high and not easy to obtain. In this study in order to examine the effect of autoclaved lightweight concrete (ALC, one of the industrial wastes) on composting of swine manure, ALC (each size of 2, 4, an 8mm) was used as a bulking agent. Swine manure was mixed with each of sawdust and 8mm of ALC in a 1:1 ratio by volume and 2, 4mm of ALC was mixed in a 2:1 ratio by volume. The total period lasted 50 days and was divided into two periods. After mixing bulking agent with swine manure, they were left undisturbed to compost with aeration for an initial period of 20 days. At the end of this period, they were decomposed and mixed to effect a homogenization and then a second period of composting (without aeration) was conducted for 30 days. Temperature during the initial period of swine manure composting were above 70$^{\circ}C$ in all piles and maintained above 55$^{\circ}C$ for 5 days. Temperatures during the second period were relatively lower than the initial period. pH of the compost was increased during the initial period and after 50 days it reached 9.08 in sawdust pile and 9.03 in ALC pile ( 2mm). In nitrogen content of final compost, sawdust pile was higher than ALC piles by 21∼29%.

• Transactions of the Korean Society of Mechanical Engineers
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• v.18 no.7
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• pp.1722-1729
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• 1994

At early stage of creep-fatigue crack growth tests, initial transient behavior which implies high crack growth rate has been generally observed by some researchers. Since the influence of the initial transient crack growth behavior on the remaining life of components is significant, cause of it should be further studied. In this study, characteristics of the initial transient behavior of 1Cr-1Mo-0.25V steel is studied experimentally by performing creep-fatigue crack growth tests at $538^{\circ}C$ in air under trapezoidal waveshapes. It is verified that the cause of the initial transient behavior is not high ${(C_t)}_{avg}$ values due to the small scale creep condition at the early stage of test, but oxidation-dominated crack growth mechanism during the transient period which is different from the creep-dominated crack growth mechanism in steady crack growth period.

• The Research Journal of the Costume Culture
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• v.11 no.1
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• pp.75-87
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• 2003

The objectives of this study are to consider the shape for children's Saenghwal Hanbok and to analyze the trend up to date. Conclusions are described as follows: 1. Children's Saenghwal Hanbok was found in magazine about Hanbok from 1994. The design was various, for it was influenced by adult's Saenghwal Hanbok. From 1997, design of children's Saenghwal Hanbok was come to stay in a revival mood. 2. The Jeogori shape for children's Saenghwal Hanbok was as follows: Git was used several traditional git and western color from the initial to the recent period: Dong-Jeong was not attached in the initial period, but mostly attached with its ends sauare from 1997; Seop was not attached or transformed in the initial period, but attached in a traditional way (trapezoid-shaped) or a new way(rectangle-shaped) from 1998. The front was fastened on the right chest; the sleeves wert long or above-elbow or three quarter sleeve; Baerae was a curved shape in the initial period, but changed into a near-straight line with a slight curve; Jin-Dong line was straight for boys, but curve or not to be tot girls; Pocket was attached for boys, not attached for girls.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.289-293
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• 1996

Population changes of aerobic bacteria and lactic acid bacteria and changes of pH, acidity, and total sugar content were creased from initial period of fermentation. Lactic acid bacteria Increased during the first one nay rapidly and thereafter they creased slowly thereafter. Acidity increased on the third day of fermentation. Acidity was very low In Kimchi containing both Total sugar content decreased gradually from initial period to late period of fermentation.

• Journal of Korean Society of Steel Construction
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• v.10 no.1 s.34
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• pp.73-83
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• 1998

Considering dynamic behaviors according to initial tension forces, geometric nonlinearity and the effect of higher eigen modes to participate in dynamic behaviors increase as initial tension forces decrease, and from phase portrait we can realize that period attractors are produced in many area with complexity. If initial tension forxes increase, difference between linear and nonlinear solutions will decrease and the first eigen mode dominate the dynamic behaviors and observing phase portrait, period attractors appear in certain area regularly. These results may offer meaningful informations to nonlinear dynamic analysis using modal reduction methods such as Lanczos modal analysis. And actually nonlinear dynamic analysis needs very large computational efforts. So, if we determine the number of eigen modes to take part in modal analysis corresponding to initial tension forces we will get more accurate data close to exact nonlinear dynamic solutions.

• Speech Sciences
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• v.5 no.1
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• pp.63-80
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• 1999

In this paper, an adaptive method of dividing a speech signal into an initial, a medial and a final sound of the form of utterance utilized by evaluating extreme limits of short term energy and autocorrelation functions. By applying this method into speech signal composed of a consonant, a vowel and a consonant, it was divided into an initial, a medial and a final sound and its feature analysis of sample by LPC were carried out. As a result of spectrum analysis in each period, it was observed that there existed spectrum features of a consonant and a vowel in the initial and medial periods respectively and features of both in a final sound. Also, when all kinds of words were adaptively divided into 3 periods by using the proposed method, it was found that the initial sounds of the same consonant and the medial sounds of the same vowels have the same spectrum characteristics respectively, but the final sound showed different spectrum characteristics even if it had the same consonant as the initial sound.