• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.1
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• pp.672-679
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• 2018

This paper describes a methodology for shape design using an optimal design system, whereas generally a three dimensional analysis is required for such designs. An automatic finite element mesh generation technique, which is based on fuzzy knowledge processing and computational geometry techniques, is incorporated into the system, together with a commercial FE analysis code and a commercial solid modeler. Also, with the aid of multilayer neural networks, the present system allows us to automatically obtain a design window, in which a number of satisfactory design solutions exist in a multi-dimensional design parameter space. The developed optimal design system is successfully applied to evaluate the structures that are used. This study used a stress gauge to measure the maximum stress affecting the parts of the side housing bracket which are most vulnerable to cracking. Thereafter, we used a tool to interpret the maximum stress value, while maintaining the same stress as that exerted on the spot. Furthermore, a stress analysis was performed with the typical shape maintained intact, SM490 used for the material and the minimizing weight safety coefficient set to 3, while keeping the maximum stress the same as or smaller than the allowable stress. In this paper, a side housing bracket with a comparably simple structure for 36 tons was optimized, however if the method developed in this study were applied to side housing brackets of different classes (tons), their quality would be greatly improved.

• Fisheries and Aquatic Sciences
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• v.20 no.11
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• pp.30.1-30.10
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• 2017

Small-scale fish farmers in developing countries are faced with challenges owing to their limited information on aquaculture management. Nile tilapia farmers in Teso North Sub-County recorded lower yields than expected in 2009 despite having been provided with required inputs. Water quality was suspected to be the key factor responsible for the low yields. This study sought to assess the effects of earthen pond water physico-chemical parameters on the growth of Nile tilapia in six earthen fish ponds under semi-intensive culture system in Teso North Sub-County. The study was longitudinal in nature with pond water and fish being the units of analysis. Systematic sampling was used to select five ponds while a control pond was purposively selected based on its previously high harvest. Four ponds were fed by surface flow and two by underground water. Each pond was fertilized and stocked with 900 fry of averagely 1.4 g and 4.4 cm. Physico-chemical parameters were measured in-situ using a multi-parameter probe. Sixty fish samples were randomly obtained from each pond fortnightly for four months using a 10 mm mesh size and measured, weighed and returned into the pond. Mean range of physico-chemical parameters were: dissolved oxygen (DO) 4.86-10.53 mg/l, temperature $24-26^{\circ}C$, pH 6.1-8.3, conductivity $35-87{\mu}S/cm$ and ammonia 0.01-0.3 mg/l. Temperature (p = 0.012) and conductivity (p = 0.0001) levels varied significantly between ponds. Overall Specific Growth Rate ranged between 1.8% (0.1692 g/day) and 3.8% (1.9 g/day). Ammonia, DO and pH in the ponds were within the optimal levels for growth of tilapia, while temperature and conductivity were below optimal levels. As temperature and DO increased, growth rate of tilapia increased. However, increase in conductivity, pH and ammonia decreased fish growth rate. Temperature and DO ranging between 27 and $30^{\circ}C$ and 5-23 mg/l, respectively, and SGR of 3.8%/day and above are recommended for higher productivity.

• Food Science and Preservation
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• v.12 no.5
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• pp.449-454
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• 2005

The objective of this study was to investigate the effect of drying methods on the physicochemical characteristics of Ponciri fructus. Immature fruits of Poncirus trifoliata were harvested, dried by shade, infrared, or freeze drying, and powdered to size of 20 mesh. Then, extracted for 3 hrs with hot-water or 40% ethanol(80$\circC$℃). Freeze dried powder showed significantly higher L and -a value. The content of hesperidin was not affected by drying methods. The yield was the highest from freeze drying. Water extracts showed significantly more browning color, and higher acidity and total sugar content than those of ethanol extracts. Acidity and total sugar of water extracts were the highest in infrared drying and freeze drying, respectively. Browning color, pH, acidity and total sugar of ethanol extracts were not affected by the drying methods. The results suggest that freeze drying has a beneficial effects to enhance the quality of Ponciri fructus.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.34 no.3B
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• pp.235-246
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• 2009

The number of industry wireless networks based on IEEE 802.11 WLAN technology deployed in large outdoor work sites, such as freight container terminal, is increasing these days. Wider service coverage, frequent movements of stations and high requirement on service reliability are main characteristics of these networks compared to the conventional IEEE 802.11 networks used in home, office and school. While the importance of these networks Bets higher, we can hardly find previous studies including concrete analysis on these networks based on actual experiments. We carried out several field experiments at a freight container terminal to analyze its IEEE 802.11 network and found out some problematic situations, such as over 50% retransmission rates and frequent disruption of communication link while a station is moving. We explain why these problematic situations happen and suggest some solutions, such as application of mesh technology, smart handoff based on location and movement pattern and adjustment of signal strength and channel allocation. Methods and tools used in the experiments are also detailed in the paper which may be helpful for similar future studies.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.11a
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• pp.189-189
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• 2008

Due to the environmental issue vast research is going on to replace the widely used lead contented piezoelectric materials. Bismuth sodium titanate (abbreviated as BNT) based bismuth sodium titanate-barium titanate (abbreviated as BNBT) ceramic was prepared by using modified method rather than conventional mixed oxide method. This modification was made to improve the properties of BNT based ceramic. In this procedure $BaTiO_3$ (abbreviated as BT) was prepared using conventional mixed oxide method. Analytical grade raw materials of $BaCO_3$ and $TiO_2$ were weighted and ball milled using ethanol medium. The mixed slurry was dried and sieved under 80 mesh. Then the powder was calcined at $1100^{\circ}C$ for 2 hours. This calcined BT powder was used in the preparation of BNBT. Stoichiometric amount of $Bi_2O_3$, $Na_2CO_3$, $TiO_2$ and BT were weighted and mixed by using ball mill. The used calcination temperature was $850^{\circ}C$ for 2 hours. Calcined powder was taken for another milling step. BNBT disks were pressed to 15 mm of diameter and then cold isostatical press (CIP) was used. Pressed samples were sintered at $1150^{\circ}C$ for 2 hours. The SEM microstructure analysis revealed that the grain shape of the sintered ceramic was polyhedral and grain boundary was well matched where as the sample prepared by conventional method showed irregular arrangement and grain boundary not well matched. And sintered density was better (5.78 g/cc) for the modified method. It was strongly observed that the properties of BNBT ceramic near MPB composition was found to be improved by the modified method compare to the conventional mixed oxide method. The piezoelectric constant dB of 177.33 pC/N, electromechanical coupling factor $k_p$ of 33.4%, dielectric constant $K_{33}^T$ of 688.237 and mechanical quality factor $Q_m$ of 109.37 was found.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.390-396
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• 1997

Meju is a basis for manufacturing Kanjang, Meju was traditionally prepared at home by different types of process depending on the regional area. It is necessary to standardize and simplify the process of Meju-preparation for Kanjang of good quality. For these purposes, the process of Meju and Kangjang making as well as analysis of commercial Kanjang, were compared. Generally, traditional Meju was prepared by steeping and dehulling the whole soybean. After steeping for 24hr. soybean absorbed water up to 110~120% of its weight. The soaked soybeans were steamed for 2hr. and cooled to 5$0^{\circ}C$. Cooked soybeans were crushed down to the size of 10~15 mesh and molded. Molded soybeans were dried for 2 days in the air, hung up by rice straw and fermented for 20~30 days under natural environmental condition. On the other hand, commercial soybean koji was made of defatted soybean. Defatted soybeans were steeped in water and steamed for 15~30min at 0.7~1.2 kg/$\textrm{cm}^2$. Steamed and defatted soybean was cooled to 4$0^{\circ}C$. Separately, wheat power was roasted at 200~30$0^{\circ}C$ by wheat roaster. Mixture of steamed defatted soybean and roasted wheat powder (5/5 to 7/3) were inoculated with 0.1~0.2% Aspergillus sojae and incubated for 2 days at 3$0^{\circ}C$ with occasional stirring. Chemical analysis showed that traditional soy sauces contained the following composition: NaCl, 20.12~25.42%; total nitrogen, 0.64~0.91%; pure extract, 9.47~11.20%; color, 2.34~4.01; pH, 4.92~5.12. Commercial products contained: NaCl, 15.20~17.19%; total nitrogen, 1.25~1.40%; pure extract, 18.17~21.47%; color, 5.41~21.12; pH, 4.51~4.66 and ethalnol. 2.97~3.12%. Organoleptic test on taste, color and flavor of traditional and commercial soysauce indicated that most of the consumers prefer commercial products to traditional products. Preferrable formulation of Kanjang based on organoleptic test of soy sauces was assumed as containing; NaCl, 16.0%; total nitrogen, 1.40%; pure extract, 19.97%; color, 12.98; pH, 4.61 and ethanol, 2.96.

• Korean Journal of Agricultural and Forest Meteorology
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• v.5 no.2
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• pp.87-93
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• 2003

Litterfall and litter decomposition represent a major contribution to the carbon and nutrient inputs in a forest ecosystem. We measured litterfall quantity and nutrient dynamics in decomposing litter for two years at the Kwangneung broadleaf natural forest (DK site) in Korea. Litterfall was collected in circular littertraps (collecting area : 0.25 $m^2$) and mass loss rates and nutrient release patterns in decomposing litter were estimated using the litterbag technique employing 30 cm ${\times}$ 30 cm nylon bags with 1.5 mm mesh size. Total annual litterfall was 5,627 kg/ha/yr and leaf litter accounted for 61 % of the litterfall. The leaf litter quantity was highest in Quercus serrata, fallowed by Carpinus laxiflora and C. cordata, etc., which are dominant tree species in the site. Mass loss from decomposing leaf litter was more rapid in C. laxiflora and C. cordata than in Q. serrata litter. About 77% of C. laxiflora and 84% of C. cordata litter disappeared, while about 48% in Q. serrata litter lost over two years. Lower mass loss rates of Q. serrata litter may be attributed to the difference of substrate quality such as lower nutrient concentrations compared with the other litter types. Nutrient concentrations (N, P, Mg) of three litter types except for potassium (K) increased compared with initial nutrient concentrations of litter over the study period. Compared with Q. serrata litter, nutrients (N, P, K, Ca, Mg) in C. laxiflora and C. cordata litter were released rapidly. The results suggest that litter mass loss and nutrient dynamic processes among tree species vary considerably in the same site conditions.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.589-597
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• 2011

This study was performed to evaluate the physiological and sensory properties of breads with different ratios of persimmon peel. Moisture activation of the bread loaf decreased as storage period increased with a smaller range of decrease in the persimmon peel added group. The amount of weight increased, and volume fell to some degree. Adding persimmon peel increased the RVA temperature, whereas maximum decreased. The color change during storage was due to the addition of control and 4% in group a values except there was no significant difference. As the result of measurements using a texture analyzer, hardness, springiness, cohesiveness, gumminess, and chewiness properties decreased. The sensory test results revealed that the 4% and 6% added persimmon peel bread was the best.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.397-404
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• 2008

The purpose of this study was to help promote the consumption of rice by substituting rice powder for wheat flour in bread preparation and examining the effect of rice powder particle size in baked rice bread samples. Several experiments were carried to analyze and compare the quality characteristics of prepared samples of wheat flour and rice powder breads. The loaf volume index of the wheat flour bread was 6.34, and the indices of the rice powder bread samples, which were made from powder milled through 20, 35, and 45 mesh (S1, S2 and S3), were 5.37, 5.56, and 5.85, respectively. These data indicated that the loaf volume index of the rice powder bread was lower than that of the wheat flour bread, but the volume of the rice powder bread increased as the particle size of the rice powder became finer. According to texture analysis results using a rheometer, the hardness value of the wheat flour bread was $1.34{\times}10^3\;g/cm^2$, and values of S1, S2, and S3 were $1.74{\times}10^3\;g/cm^2$, $1.57{\times}10^3\;g/cm^2$, and $1.47{\times}10^3\;g/cm^2$, respectively. Therefore, S3, which was made from the finest powder among the rice powder samples, showed the lowest level of hardness. No significant differences were observed for springiness, cohesiveness, and gumminess among the bread samples. However, the wheat flour and rice powder breads had significant differences for bread crumb color. The L-value of S3(76.20) was similar to that of the wheat flour bread(77.22). but the L-values of S1(70.30) and S2(71.21) were lower than that of the wheat flour bread. In terms of redness and yellowness, the values of the rice powder breads were significantly different from those of the wheat flour bread. In terms of overall preference, the sensory evaluation results indicated that S3 was significantly the more preferred and the wheat flour bread was the least preferred among the bread samples. This study also investigated texture changes and mold occurrence in bread samples stored at $25^{\circ}C$ for 5 days. From the 3rd day of storage, bread texture became harder in all samples however, S3 showed the least level of change among the rice powder breads. The occurrence of mold began to increase abruptly from the 4th day of storage, and S2 and S3 showed mold numbers that were 2-fold greater than those of S1 and the wheat flour bread.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.492-495
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• 2016

This study aimed at investigating the influence of different rice varieties (Palbangmi, Saegoami, Mimyeon, Dasan-1, Hanarm, Boramchan, and Baegjinju) on the preparation process of rice cookies. Rice grains were pulverized by dry milling and subsequently screened using a 100-mesh sieve. Dasan-1, Hanarm, and Palbangmi flours showed low water absorption index (WAI) compared to other rice flours. The spread ratios of the cookies prepared with Dasan-1, Hanarm, and Palbangmi flours reached higher values than those obtained with other rice varieties. As a result, the hardness of the cookies prepared with Dasan-1, Hanarm, and Palbangmi flours was relatively low. On the contrary, cookies prepared with Saegoami, Boramchan, and Baegjinju flours showed inadequate qualities because they contained relatively high levels of damaged starch, which increased water absorption in the cookie dough. The WAI value of rice flour could be the most important indicator to determine the quality of rice cookies.