• Applied Biological Chemistry
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• v.42 no.2
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• pp.83-90
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• 1999

Four strains of lactic acid bacteria which had cholesterol lowering activities were selected from foreign fermented milk. The strains were identified as Lactobacillus(L.) rhamnosus 2084, L. casei 0781, Lactococcus (Lacto.) lactis spp. 204, and Enterococcus(E.) faecium 402. We observed that the L. rhamnosus 2084 was the most tolerant against pH 1.5, L. casei 0781 against pH 2.0, but not significantly different in the tolerance against pH 3.0. The L. rhamnosus 2084 was the most tolerant against bile acid and prominent in the degree of lowering cholesterol level. All four strains were used as starters in producing yogurt, and then investigated physico-chemical characteristics, such as pH, titratable acidity, and viable cell counts of yogurt base. L. casei 0781, L. rhamnosus 2084, Lacto. lactis 204, and E. faecium 402 were incubated for 6 hours at $40^{\circ}C$, 4 hours at $40^{\circ}C$, 6 hours at $37^{\circ}C$, and 12 hours at $37^{\circ}C$ and $40^{\circ}C$, respectively, for the optimum conditions of fermented milk.

• Transactions of the Korean hydrogen and new energy society
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• v.28 no.5
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• pp.545-553
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• 2017

Microalgae can offer an attractive way of generating renewable and sustainable biodiesel. Biodiesel derived from microagae can have lower impact on the environment and food supply than biodiesel produced from crops. But biodiesel derived from microagae have poor fuel properties at low temperature depending on their species. In this study, it was investigated that fuel characteristics of biodiesel derived from Tetraselmis sp. and cold weather performance of biodiesel blend (BD3, 3 vol.% biodiesel - 97 vol.% diesel). The startability and operability of the passenger car in BD3 was good at $-20^{\circ}C$.

• Journal of Broadcast Engineering
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• v.24 no.3
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• pp.495-505
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• 2019

Typical algorithms of deep learning include CNN(Convolutional Neural Networks), which are mainly used for image recognition, and RNN(Recurrent Neural Networks), which are used mainly for speech recognition and natural language processing. Among them, CNN is able to learn from filters that generate feature maps with algorithms that automatically learn features from data, making it mainstream with excellent performance in image recognition. Since then, various algorithms such as R-CNN and others have appeared in object detection to improve performance of CNN, and algorithms such as YOLO(You Only Look Once) and SSD(Single Shot Multi-box Detector) have been proposed recently. However, since these deep learning-based detection algorithms determine the success of the detection in the still images, stable object tracking and detection in the video requires separate tracking capabilities. Therefore, this paper proposes a method of combining Kalman filters into deep learning-based detection networks for improved object tracking and detection performance in the video. The detection network used YOLO v2, which is capable of real-time processing, and the proposed method resulted in 7.7% IoU performance improvement over the existing YOLO v2 network and 20 fps processing speed in FHD images.

• Conservation Science in Museum
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• v.27
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• pp.39-56
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• 2022

The purpose of this project was to improve the stability of a pair of leather socks for use on snowy days in the collection of the National Museum of Korea (Namsan1567) by conducting conservation treatment and restoring the socks to their original form for use in research and exhibition. Leather socks are referred to in ancient documents with names combining the word "mal" for socks with a term indicating their material (e.g., pimal, meaning leather socks; nokpimal, meaning deer leather socks; jangpimal, meaning roe deer leather socks, or lipimal, meaning racoon dog leather socks) and are mentioned mostly in connection with Jeju Island. Related documents include the Seungjeongwon ilgi (Daily Record of the Grand Secretariat), Injaeilnok (Diary of Injae Jo Geukseon), and Hamel's Journal and a Description of the Kingdom of Joseon. Extant examples of ancient leather socks display the same form as beoseon (traditional Korean socks) and are made of either leather or a combination of leather and fabric. It is likely that such leather socks were worn on Jeju Island to protect the feet from the cold. A condition survey of the leather socks was first conducted to establish a plan for their conservation treatment. Since the socks were in rather poor condition, it was decided to identify their original form through an investigation of relics and pertinent previous studies. The socks were cleaned in consideration of results of the condition survey, and the missing parts around the necks of the socks were reinforced in a reversible manner using counting stitches with cloth dyed to match the original color. Since the bottoms of the socks had lost much of their original form due to deterioration and disintegration in the leather, supports were made and inserted inside the socks to help retain their shape. Through these processes, the structure and characteristics of the socks and the techniques used in their production could be analyzed, their condition was stabilized, and their original form was recovered.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.277-285
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• 2010

The objective of this study was to manufacture spent layer chicken meat products by natural freeze-drying. The spent layers of chickens that were slaughtered at 80 wk were obtained from a local slaughter house and separated into two halves of carcasses. The samples were divided into the following groups: 1) control (non-curing), 2) curing, and 3) curing with 2% trehalose before drying. The cured meats were placed at $2^{\circ}C$ for 7 d and then transferred to a natural drying spot located in Injae City, Gangwondo, Korea. The experiment was conducted from January to March in 2008. The average temperature, RH, and wind speed were $-1.5^{\circ}C$, 63%, and 1.8 m/sec, respectively. The cured treatments showed higher pH, lower Aw and lower shear force value compared with the control. Based on the results of TBARS (2-thiobarbituric acid reactive substances) level and volatile basic nitrogen value, lipid oxidation and protein deterioration were inhibited in curing treatments during drying. Trehalose acted as a humectant because it maintained a lower water activity despite the relatively higher moisture content during drying. The polyunsaturated fatty acids content and sensory attributes were higher in cured treatments than in the control during drying. Most of the bacterial counts in the treated groups were lower by 2 Log CFU/g after 1 mon of drying, and Salmonella spp. and Listeria spp. were not found in any treatment. There was also no microbial safety problem associated with dried meat products. Based on the results of this experiment, dried meat products could be manufactured from precured spent layer chickens by natural freeze-drying during winter.