• Journal of the Korean Wood Science and Technology
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• 제43권2호
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• pp.265-273
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• 2015

In general, when wood products are used outdoors for a certain period of time the surface color of wood changes due to light, water, heat and so on. This color change can be considered importantly for the product's market value. In this study, the color change of ACQ (Alkaline Copper Quaternary) and CBHDO (CuO $H_3BO_3$ N-cyclohexyldiazenium-anion) treated wood and untreated wood was investigated during 2-year weathering test. From this experimental study, it was found that the colors of the treated wood changed more reddish and yellowish from green. Meanwhile, the untreated wood turned to grey color rapidly. Also, the color of the treated wood in short-term exposure changed closer to the inherent color of the fresh natural wood than that of the untreated woods.

• 생물환경조절학회지
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• 제21권4호
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• pp.404-410
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• 2012

본 연구는 수출용 딸기 '매향' 품종을 09:00와 14:00에 각각 수확하여 $4^{\circ}C$ 예냉 처리 혹은 예냉 무처리 후 $4^{\circ}C$와 $8^{\circ}C$에 저장하면서 딸기의 품질변화와 상품성 유지 효과를 구명하기 위해 수행되었다. 2010년 5월 4일에 숙도 60%의 과실을 경상남도 진주지역 상업적 온실에서 수확하였다. 농가의 예냉기에서 3시간 동안 예냉한 딸기를 30분 만에 실험실로 수송하고, 즉시 저장고에 저장하였다. 예냉은 농가 현장에 설치되어 있는 간이 예냉기를 이용하였다. 과실은 PVC랩과 골판지상자에 포장 된 후 $4^{\circ}C$와 $8^{\circ}C$의 항온 저장고에 두어 실험하였다. 저장하는 동안 딸기의 무게변화, 경도, 색도, 당도, 잿빛곰팡이 발생률을 이틀 간격으로 2010년 5월 6일부터 5월 14일까지 조사하였다. 숙도가 진행됨에 따라 경도 및 당도가 감소하였다. Hunter 'L'과 'a' 값은 시간이 경과함에 따라 감소하였다. 또한 모든 온도처리에서 저장 기간이 경과함에 따라 무게의 변화가 감소하였다. 과실의 표피조직에 무름병의 발생 시작 후 잿빛곰팡이가 발생하였다. 잿빛곰팡이는 저장온도 $4^{\circ}C$ 처리구에서 보다는 $8^{\circ}C$ 처리구에서 가장 많이 발생하였다. 하지만 수확 시간과 예냉 유무에 따른 저장성의 차이는 나타나지 않았다. 본 연구는 $4^{\circ}C$ 예냉처리 후 $4^{\circ}C$에서 저장하였을 때 신선도가 가장 오래 유지되었다.

• 한국콘텐츠학회논문지
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• 제16권3호
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• pp.676-693
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• 2016

특허와 같은 기술자산의 경제적 가치를 평가하는 방법론 및 모델은 다방면에서 제시되고 있으나, 데이터베이스 자산의 가치를 객관적으로 평가할 수 있는 구조화된 평가모델이 없으므로, 이에 대한 평가모델 및 수명주기 결정로직의 정립을 통해 DB 자산의 라이센싱, 사업화 이전, 기술금융(담보) 등의 용도에 적용 가능성을 높일 필요가 있다. 본 연구에서는 DB 자산가치의 평가산출시, 예상 수요고객집단의 크기 및 수요량, 데이터셋의 크기 및 중요도, 데이터베이스가 보유기업의 매출성과에 기여한 정도, 데이터베이스 자산의 수명 등이 입력변수로 적절한지를 분석한다. 대부분의 DB 자산은 계속 업데이트되어 수명이 종료하는 경우가 많지는 않으므로 SW 패키지제품의 내용연한과 같은 5년을 표준수명으로 보고 있으나, 본 연구에서는 DB 자산의 가치가 작아지고 업데이트가 일어나지 않는 경우에 대해, DB 사용빈도에 대한 반감기 개념에 기반하여 수명주기 추정로직 및 DB 자산의 가치평가 모형을 제안한다.

• 한국식품위생안전성학회지
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• 제10권2호
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• pp.111-131
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• 1995

Quality changes of sausages in refrierated storage for 60 days were investigated. Nine types of sausages produced in Korea were stored at 4$^{\circ}C$(3~5$^{\circ}C$), and then chemical, microbiological, and sensory characteristics were evaluated on every 10 days. The proximate analysis showed considerable variation in fat (23.97%, 17.10~30.20%) with less variation in moisture (51.96%, 48.10~56.30%) and protein (12.96%, 11.40~13.95%), pH value decreased over time averaging from 6.31 to 6.22 with no significant difference. Water activity was consistent over refrigerated storage averaging 0.95. Volatile basic nitrogen (VBN) values were still within 20 mg% though VBN for all types significantly increased over time (p<0.05). Thiobarbituric acid (TBA) values were well below 1.0 though TBA showed significant differences among storage periods (p<0.05). Standard plate counts (SPCs) significantly increased during storage (p<0.05) while coliform group was not counted in all cases. SPCs reached 104 CFU/g in two types after 50 days' storage and were below 105 CFU/g in all types after 60 days' storage. Instrumental texture analysis showed that springiness, adhesiveness, and hardness signficantly decreased over time (p<0.05) while no change was observed in external color. significantly decreased over time the 60-day storage period (p<0.05) while cohesiveness, chewiness and gumminess did not change. Lightness, redness and yellowness of the internal Hunter color significantly decreased over time (p<0.05) while no change was observed in external color. Sensory profile showed that flavor, taste, texture and overall acceptable after 60 days' storage at 4$^{\circ}C$. However, the shelf-life of the samples should be decided in the consideration of the growth rate other spoilage flora coupled with the bacterial growth after 50 days' storage.

• 한국패류학회지
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• 제27권4호
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• pp.387-393
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• 2011

The objective of this study was to develop a real-time PCR method for the rapid detection and quantification of the protozoan pathogen Perkinsus olseni using a TaqMan probe. For the standard, genomic DNA was extracted from $10^5$ in vitro-cultured P. olseni trophozoites, and then 10-fold serial dilutions to the level of a single cell were prepared. To test the reliability of the technique, triplicates of genomic DNA were extracted from $5{\times}10^4$ cells and 10-fold serial dilutions to the level of 5 cells were prepared. The standards and samples were analyzed in duplicate using an $Exicycler^{TM}$ 96 real-time quantitative thermal block. For quantification, the threshold cycle ($C_T$) values of samples were compared with those obtained from standard dilutions. There was a strong linear relationship between the $C_T$ value and the log concentration of cells in the standard ($r^2$ = 0.996). Detection of DNA at a concentration as low as the equivalent of a single cell showed that the assay was sensitive enough to detect a single cell of P. olseni. The estimated number of P. olseni cells was similar to the original cell concentrations, indicating the reliability of P. olseni quantification by real-time PCR. Accordingly, the designed primers and probe may be used for the rapid detection and quantification of P. olseni from clam tissue, environmental water, and sediment samples.

• 한국식생활문화학회지
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• 제27권2호
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• pp.193-201
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• 2012

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

• 생명과학회지
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• 제17권4호
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• pp.476-481
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• 2007

꾸지뽕나무(Cudrania tricuspidata(Carr.) Bureau) 뿌리껍질에서 3종의 xanthones 화합물을 분리하였으며, 분광학적인 자료를 바탕으로 cudraxanthone L (1), cudraxanthone D (2), 그리고 cudraxanthone M (3)으로 구조동정되었다. 분리된 화합물을 L-tyrosine이 기질로 작용할 때 tyrosinase 저해 활성을 측정한 결과 cudraxanthone M (3)의 $IC_{50}$ 값이 $16.5{\mu}M$로 가장 높은 저해 효능을 보였으며, kinetic type은 uncompetitive inhibition로 저해 상수($K_i$)는 $1.6{\mu}M$로 측정되었다. 또한 이 화합물은 $20{\mu}M$의 농도에서 lag time이 310초로 측정 되어 대조화합물인 kojic acid와 유사한 저해능을 나타내었다.

• 동아시아식생활학회지
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• 제12권4호
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• pp.289-298
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• 2002

This study was designed to investigate the anti-tumor effects of fresh carrot juice, methanol-extracts, and $\beta$-carotene on the human lung cancer cell line NCI-H1299. The anti-tumor effect was evaluated by the MTT assay in vitro. The anti-tumor effect of fresh carrot juice against NCI-H1299 lasted up to 96 hours after exposure; the viability rate of lung cancer cells decreased below 50% after 48 hours, and further after 72 hours. The strongest propagation inhibition effect of fresh carrot juice was shown at the concentration of 2000 $\mu\textrm{g}$/$m\ell$ after 72 hours and the viability rates was 45.98% even at the concentration of 25 $\mu\textrm{g}$/$m\ell$. The value of $IC_{50}$/ was 23.1$\mu\textrm{g}$/$m\ell$ when the elapsed time was 72 hours. The viability rate of methanol-extract was 52.4% under the concentration of 2000 $\mu\textrm{g}$/$m\ell$ and the elapsed time of 72 hours. Under the concentration of 1000 $\mu\textrm{g}$/$m\ell$ and the elapsed time of 48 hours, $\beta$ -carotene decreased the viability rate to 29.99%. The $IC_{50}$/ value of $\beta$-carotene was 691.2$\mu\textrm{g}$/$m\ell$ after 72 hours. According to the above results, the anti-tumor effect arose in NCI-H1299 when the concentration of the fresh carrot juice or the $\beta$-carotene was more than 25 $\mu\textrm{g}$/$m\ell$ or 1000 $\mu\textrm{g}$/$m\ell$, respectively. On the other hand, the methanol-extracts showed a weak anti-tumor effect even at a concentration as high as 2000 $\mu\textrm{g}$/$m\ell$.

• Journal of Multimedia Information System
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• 제9권2호
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• pp.113-120
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• 2022

Mongolian folk songs are inspired by Mongolian labor songs and are classified into long and short songs. Mongolian long songs have ancient origins, are rich in legends, and are a great source of folklore. So it was inscribed by UNESCO in 2008. Mongolian written literature is formed under the direct influence of oral literature. Mongolian long song has 3 classes: ayzam, suman, and besreg by their lyrics and structure. In ayzam long song, the world perfectly embodies the philosophical nature of world phenomena and the nature of human life. Suman long song has a wide range of topics such as the common way of life, respect for ancestors, respect for fathers, respect for mountains and water, livestock and animal husbandry, as well as the history of Mongolia. Besreg long songs are dominated by commanded and trained characters. In this paper, we proposed a method to classify their 3 types of long songs using machine learning, based on their lyrics structures without semantic information. We collected lyrics of over 80 long songs and extracted 11 features from every single song. The features are the name of a song, number of the verse, number of lines, number of words, general value, double value, elapsed time of verse, elapsed time of 5 words, and the longest elapsed time of 1 word, full text, and type label. In experimental results, our proposed features show on average 78% recognition rates in function type machine learning methods, to classify the ayzam, suman, and besreg classes.

• 원예과학기술지
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• 제29권2호
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• pp.110-115
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• 2011

미세다공성의 옹기 화병의 절화수명 연장효과를 알아보기 위하여 거베라 절화를 식물재료로 하여 관행의 자기 및 유리 화병과 절화수명을 비교하였다. 수돗물과 절화보존제가 들어있는 유리, 자기, 옹기 화병에 거베라 'Honeymoon'과 'Golden Time'을 꽂고 절화수명과 미생물 수를 조사하였다. 그 결과, 두 품종 모두 옹기 화병에서 절화수명이 길었으며, 절화보존용제가 수돗물에 비해 절화수명을 연장시켰다. 특히 절화보존제를 넣은 옹기 화병에서 두 품종 모두 절화수명이 14일 이상으로 가장 길었다. 누적 흡수량은 절화보존용제를 넣은 옹기 화병에서 'Honeymoon'이 19.2mL, 'Golden Time'이 15.8mL로 가장 많았다. 생체중은 대체로 옹기에 꽂은 절화가 다른 재질의 화병에 꽂은 것에 비해 컸으며, 절화보존제 처리가 생체중 감소를 지연시켰다. 특히 옹기에 절화보존제를 처리한 경우 처리 8일 후에도 초기 생체중의 89% 수준을 유지하여 수분 흡수가 원활했음을 알 수 있었다. 미생물수 측정 결과, 'Golden Time'은 옹기 화병 내의 보존용액의 총균수가 다른 재질의 화병에 비해 적게 나타났다. 'Golden Time'의 총균수는 8일째 옹기 화병 내의 보존용액에서 435cfu/mL 정도로 자기나 유리 화병 내의 보존용액보다 20-30% 수준으로 낮게 나타났다. 이상의 결과로 옹기 화병은 보존용액 내 미생물의 증식을 지연시켜 절화 거베라의 물올림을 유지시켜 주기 때문에 도관 폐쇄에 의한 화경굽음 현상이 억제되었고, 절화수명도 길어졌다고 볼 수 있다. 따라서 미세다공성의 옹기는 화병의 좋은 재질이며, 절화보존제는 그 기능을 향상시킬 수 있을 것이다.