• Proceedings of the Korean Society of Crop Science Conference
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• 2005.10b
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• pp.230-231
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• 2005

• Proceedings of the Korean Society of Plant Biotechnology Conference
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• 2005.11a
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• pp.150-150
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• 2005

• Proceedings of the Korean Society of Crop Science Conference
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• 2005.08a
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• pp.166-167
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• 2005

• Proceedings of the Korean Society of Sericultural Science Conference
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• 2000.10a
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• pp.60-60
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• 2000

No Abstract.See Full-text

• Proceedings of the Korean Society of Sericultural Science Conference
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• 2000.10a
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• pp.61-61
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• 2000

No Abstract.See Full-text

• Proceedings of the PSK Conference
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• 2000.04a
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• pp.208.1-208.1
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• 2000

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2002.11a
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• pp.123.2-123
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• 2002

• Journal of Korean Society of Industrial and Systems Engineering
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• v.37 no.4
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• pp.106-115
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• 2014

Until now, because a new product (or facility) launched in market has been retired from one year of age, we can have had ASL by stub-curve method by Iowa curve. Recently, many innovative products with important role in market like display and solar-cell etc. are more durable and, what are better, they have the constant variance in ASL because of their good quality. Of course, there are some ones like smart mobile phone with relatively big dispersion in ASL. Estimating ASL of products like display and solar-cell etc., the new approach is needed. In this paper a new method applied traditional Iowa curve with accelerated reliability test (indoor/outdoor) etc. is proposed.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.133-141
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• 2012

This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen ${\times}$ 4 diets ${\times}$ 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p<0.05) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (p>0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE $L^*$), yellowness (CIE $b^*$) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.

• Journal of the Korean Applied Science and Technology
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• v.25 no.2
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• pp.252-256
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• 2008

We investigated phase separation by adding different concentrations of MTBE, to the mixtures of naphtha, ethanol and water. The phase separation temperatures of the Naphtha-Ethanol-Water solutions have dropped when the concentration of MTBE increases more. When adding IPA and IBA to the solutions of Gasoline-Ethanol and Gasoline base-Ethanol individually, IBA shows lower temperatures of phase separation than IPA, and it shows synergistic effect when mixtures of IPA and IBA is applied.