• Analytical Science and Technology
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• v.20 no.2
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• pp.147-154
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• 2007

Sweat contents were investigated for using those data to forensic purpose. The experiments of identifying sweat contents were as follow: 1) measurement of amino acids (aspartic acid, serine, glycine etc) by HPLC, 2) anions ($Cl^-$, $F^-$, and $SO{_4}^{2-}$) by IC and 3) trace elements (Cu, Zn, Li, B, etc.) by ICP-MS. Amino acid contents in sweat are varied with individual samples and glycine, threonine, alanine, valine and histidine are detected as the prime one. The detected anions are $Cl^-$(2167~4073 ppm) and $F^-$(454~582 ppm) mostly. Trace elements of Rb, Zn and Cu are detected and those concentrations are relatively very high. The compositions of sweat can be influenced by various factors (diet, anthropometric, characteristics, physical fitness, age, gender and the state of the health).

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.468-474
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• 2010

Alcoholic fermentations with rice koji [Aspergillus awamori Nakazawa KCCM 60246 (black), Aspergillus kawachii KCCM 32819 (white), Aspergillus oryzae KCCM 11372 (yellow)] and improved nuruk were carried out for the preparation of sweet potato soju using two different potato cultivars (Jinhongmi and Hobak). The Jinhongmi mashes showed $9.2-11.4^{\circ}Brix$, 195.6-260.5 mg glucose/100 mL, pH 4.6-4.9, 0.53-0.83% acidity and 13.2-16.2% alcohol content. The Hobak mashes showed $7.0-8.4^{\circ}Brix$, 31.9-47.4 mg glucose/100 mL, pH 4.4-4.7, 0.22-0.24% acidity, and 9.6-11.2% alcohol content. The alcohol yield of the Jinhongmi mashes using black, white, yellow koji and improved nuruk were 229.2, 194.5, 238.6 and 229.3 L/ton, respectively. The alcohol yields of Hobak mashes using black, white, yellow koji and improved nuruk were 132.8, 144.4, 141.6 and 167.4 L/ton, respectively. All types of sweet potato soju showed stronger flavor and taste than Kurokirishima (Japanese sweet potato soju). Especially, soju made from Jinhongmi with white koji and Jinhongmi with improved nuruk showed the strongest levels. Flavor components of sweet potato soju included decanoic acid ethylester, dodecanoic acid ethylester, tetradecanoic acid ethylester, hexadecanoic acid ethylester, 9-octadecanoic acid ethylester, and octadecanoic acid ethylester. Although the flavor profiles of Jinhongmi soju, Hobak soju, and Kurokirishima were very similar, the flavor content of Kurokirishima soju was lower. The results of the GC volatile analysis were in good correlation with flavor and taste.

• Journal of Nutrition and Health
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• v.24 no.3
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• pp.219-229
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• 1991

The longitudinal changes on human milk volume per day and lactational performance of 23 Korean lacto-ovo-vegetarians(primiparae=11, multiparae=12) from 0.5 to 5 months after parturition have been studied by test weighing method. The human milk volume per day tended to increase during lactation. The mean volume (SD, ml/day) at 0.5, 1, 2, 3, 4, 5 months were 502(102), 692(127), 697(100), 684( 125), 757(52), 703(70), respectively. The overall mean volume was 661$\pm$132ml/day. The peak milk volume during the lactation was observed at most lactating women at the 1st month. The distributions of the individual mean volume during the first 5 months of lactation were found over 750m1(8.7% ), 650-750ml(47.9% ), 550-650m1(2l.7% ), and 450-550ml(2l.7% ) The number of feeding per day was 8.1 ($\pm$1.0) at 0.5 months postpartum, which was consistently decreased. However, the mean volume per feeding was increased from 62($\pm$9.5)ml at 0.5 month to 112($\pm$13.3)ml at 5 months postpartum. The milk volume was correlated with the peak volume. and maternal age. but not with weight before delivery. maternal height and birth weight. No differences of milk volume and lactational performance between facto-ovo-vegetarian and nonvegetarian women were observed. This study suggests that the human milk volume cited in the recommended dietary allowances for Koreitns is over estimated.

• Journal of Industrial Technology
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• v.28 no.A
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• pp.125-132
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• 2008

As of 2003, construction waste has been produced at the level of 130,614.8 tons/day, in which the amount of waste concrete was 92,639.1 tons/day and accounted for about 66.4% of the amount of construction waste. Waste concrete is mainly produced in construction work and civil engineering work. Especially, road surface crushing method using a large amount of water requires thorough management of concrete wastewater. The aim of this study was to analyze water pollution due to concrete wastewater generated in repair of bridge deck using road surface crushing equipment and to suggest reasonable countermeasures for solve the problem. In this study, it was surveyed current conditions of produced concrete wastewater in bridge deck repair, analyzed physical features of concrete wastewater, expected effects of water pollution on inflow rivers if it is not treated, established treatment plan of water pollution by categories, and calculated capacity of each treatment process and required amount of necessary chemicals. As a result of sampling wastewater generated in field sites and testing it at a lab scale, it was revealed that the original wastewater was produced in removing concrete from bridge deck slabs using surface crushing equipment whose pH was 12.53, CODMn was 12.910mg/L, SS was 547.0mg/L, and other heavy metals were included in extremely small quantities.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.129-132
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• 2000

The main objectives of the study were to find optimum fermentation conditions of Propionibacterium acidipropionici for the production of organic acids. Three strains of Propionibacterium acidipropionici were selected for batch fermentation. Nutrients and environmental conditions on cell growth were defined by series of experiments. The optimum conditions of peptone, yeast extract, pH were determined to be 1.5%, 0.75%, $5.5{\sim}7.5$, respectively. Among the straines of P. acidipropionici selected for the experiment, ATCC4965 was the best in terms of total productivity and cell yield, which values were 0.29g total acids/L/h and 0.26 g dry cell/g glucose, respectively.

• Annual Conference on Human and Language Technology
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• 2018.10a
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• pp.132-137
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• 2018

뉴스 기반의 실시간 이슈 분석을 위해서는 실시간으로 생성되는 다중 뉴스 기사 집합을 입력으로 받아 점증적으로 군집화 하고, 각 군집별 정보를 자동으로 요약하는 기술이 필요하다. 기존에는 정적인 데이터 기반의 군집화와 요약 각각에 대한 연구는 활발히 진행되고 있지만, 실시간으로 입력되는 대량의 데이터를 위한 점증적인 군집화와 요약에 대한 연구는 매우 부족하다. 따라서 본 논문에서는 실시간으로 입력되는 대량의 뉴스 기사 집합을 분석하기 위한 점증적이고 계층적인 뉴스 군집화 및 다중 문서 요약 방법을 제안한다. 평가를 위해서 2016년 10월, 11월 두 달간의 실제 데이터를 사용 하였으며, 전문 교육을 받은 연구원들이 Precision at k 기반의 정성평가를 진행하였다. 그 결과, 자동으로 생성된 12개의 군집에서 군집 성능은 평균 66% (상위계층 $l_1$: 82%, 하위계층 $l_2$: 43%), 요약 성능은 평균 92%를 얻었다.

• Aerospace Engineering and Technology
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• v.8 no.1
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• pp.132-137
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• 2009

This study has regard to classification by using multi-temporal SAR data. Multi-temporal JERS-1 SAR images are used for extract the land cover information and possibility. So far, land cover information extracted by high resolution aerial photo, satellite images, and field survey. This study developed on multi-temporal land cover status monitoring and coherence information mapping can be processing by L band SAR image. From July, 1997 to October, 1998 JERS SAR images (9 scenes) coherence values are analyzed and then extracted land cover information factors, so on. This technique which forms the basis of what is called SAR Interferometry or InSAR for short has also been employed in spaceborne systems. In such systems the separation of the antennas, called the baseline is obtained by utilizing a single antenna in a repeat pass.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.28 no.2
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• pp.132-143
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• 1992

This paper presents a method in order to calculate the vortex distribution, the streak-line and the time-line around the flat and the cambered otter board in two dimensional flow using the discrete vortex method, and to calculate C sub(L) and C sub(D) of the otter boards varied with the passage of time by the numerical simulation using the Blasu's formula. The results obtained are summarized as follows: 1. Flow pattern around the otter boards calculated by the discrete vortex method was resembled closely that of the visualized photograph. 2. C sub(L) and C sub(D) calculated by the numerical simulation was very similar to the model test. 3. The circulation direction around the otter boards and the action direction of the shearing force can be recognized from the time-line around the otter boards. 4. Flow speed in the back side of the otter boards was faster than that in the front side, and the difference of the flow speed in both side of the cambered otter boards was about 1.3 times greater than that of the flat otter boards. 5. The clockwise vortex was generated in the trailing edge, and the counter-clockwise vortex was generated the leading edge of the otter boards. And they were shown the shape of Karman's vortex varied with the passage of time.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.126-132
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• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.

• Biotechnology and Bioprocess Engineering:BBE
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• v.2 no.2
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• pp.132-135
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• 1997

We prepared capsules containing Saccharomyces cerevisiae and Zoogloea ramigera cells for the removal of lead(II) and cadmium ions. Microbial cells were encapsulated and cultured in the growth medium. The S.cerevisiae cells grown in the capule did not leak through the capsule membrane. The dried cell density reached to 250 g/l on the basis of the inner volume of the 2.0 mm diameter capsule after 36 hour cultivation. The dry whole cell expolymer density of encapsulated Z.ramigera reached to 200 g/L. The capsule was crosslinked with triethylene tetramine and glutaric dialdehyde solutions. The cadmium uptake of encapsulated whole cell expolymer of Z.ramigera was 55mg Cd/g biosorbent. The adsorption line followed well Langmuir isotherm. The lead uptake of the encapsulated S. cerevisiae was about 30 mg Pb/g biomass. The optimum pH of the lead uptake using encapsulated S. cerevisiae was found to be 6. Freundlich model showed a little better fit to the adsorption data than Langmuir model 95 percent of the lead adsorbed on the encapsulated biosorbents was desorbed by the 1 M HCl solution. The capsule was reused 50 batches without loosing the metal uptake capacity. And the mechanical strength of the crosslinked capsule was retained after 50 trials.