• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.794-803
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• 1997

Long line suspended culture of oysters has been started commercially in Hansan-Koje Bay since 1969. However, its Annual production has been decreased and culturing periods extended in recent years. So, we investigated environmental parameters and food organisms to identity the causes of poor fatness of oysters in Hansan-Koje Bay from February to November, 1994. As the result, the Water quality of Hansan-Koje Bay was found to be good for culture. For example, the mean concentration of COD was $1.35mg/\ell$, phosphate phosphorus was $0.30{\mu}g-at/\ell$ and dissolved inorganic nitrogen was $4.68{\mu}g-at/\ell$. However, the Hwado island and the inner part of the Hansan-Koje Bay were found to be eutrophicated due to various contaminants transported by land-based activities. But in the central pan of the Hansan-Koje Bay where the oyster farms Have been developed densely, the level of nutrient concentration was very low. During the study period, the dominant species of phytoplankton was Chaetoceros spp. with the percentage of $72.6\%\~87.8\%$ and the mean values of Chlorophyll-a concentration and phytoplankton standing crops were $2.05mg/m^3\;and\;188ind./m\ell$, respectively. The distribution of these parameters also showed similar trends those of nutrients. Especially, chlorophyll-a contents was very low with the concentration of below $0.5mg/m^3$ at central part of the Bay, Juklimpo. The fatness of oysters and the eutrophic index in this area were $18.1\%$ and 0.54, respectively. These values were lower than those of other culturing farms in the southern coastal areas in Korea. Therefore, we estimated that the insufficient food supply due to the low level of nutritional status was the major factors affecting the poor fatness of the Pacific oysters in Hansan-Koje Bay.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.256-262
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• 2003

In order to design and develop a product that can treat the fatty liver, natural complex food with all natural ingredients was developed and supplemented to rats with high fat diet to induce fatty liver. As a result, when the amount of natural complex food was increased in diet of subjects, the activities of the blood serum AST, ALT, ALP, 3-GT and LDH were decreased. The total protein concentration levels of the 30% and the 50% natural complex food groups did not show changes in respect to the control group, but the 100% natural complex food groups showed significant decrease (p<0.05). Likewise, the amount of blood serum albumin in the 30% and the 50% natural complex food groups did not show improvement, but the 100% natural complex food did showed significant changes (p<0.05). The amount of blood serum triglyceride decreased as the amount of natural complex food was increased. In order to investigate the appearances of the accumulated fat in the liver, the animals were dissected. Livers of the control group (no natural complex food) were appeared as a white color, which means serious fat accumulation. However, all the natural complex food groups (30,50 and 100% natural complex food) showed noticeable decrease of fat content. Even the histology showed that livers of the control group had expansion of the fat, but a11 the natural complex food groups had e decreased as the contents and continued to show destroyed fatty cells. By observing the biological numeric data, the physical appearance and the history of the fatty liver, it is highly expected that natural complex food is very effective in treating the liver damaged -by the to fat and the cholesterol.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.42 no.6
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• pp.1-8
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• 2005

In this paper, we propose a two-stage head tracking algorithm adequate for real-time active camera system having pan-tilt-zoom functions. In the color convergence stage, we first assume that the shape of a head is an ellipse and its model color histogram is acquired in advance. Then, the min-shift method is applied to roughly estimate a target position by examining the histogram similarity of the model and a candidate ellipse. To reflect the temporal change of object color and enhance the reliability of mean-shift based tracking, the target histogram obtained in the previous frame is considered to update the model histogram. In the updating process, to alleviate error-accumulation due to outliers in the target ellipse of the previous frame, the target histogram in the previous frame is obtained within an ellipse adaptively shrunken on the basis of the model histogram. In addition, to enhance tracking reliability further, we set the initial position closer to the true position by compensating the global motion, which is rapidly estimated on the basis of two 1-D projection datasets. In the subsequent stage, we refine the position and size of the ellipse obtained in the first stage by using shape information. Here, we define a robust shape-similarity function based on the gradient direction. Extensive experimental results proved that the proposed algorithm performs head hacking well, even when a person moves fast, the head size changes drastically, or the background has many clusters and distracting colors. Also, the propose algorithm can perform tracking with the processing speed of about 30 fps on a standard PC.

• Korean Journal of Food Science and Technology
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• v.8 no.3
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• pp.136-140
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• 1976

To investigate the preservability of Tongil, three types(rough, brown and milled rice) of Tongil and the common variety (being composed of typical varieties) in Korea were stored at a ambient and a low temperature $(15^{\circ}C)$ warehouse from April to October of each year for three years (1972-1974). The results obtained are described as follows; 1) Temperatures of atmosphere and the natural temperature warehouse changed in the same way. 2) Similar changes of relative humidity were observed in atmosphere and both warehouses. 3) Equilibrium moisture content of Tongil at $25^{\circ}C$ was 0.55 % lower in rough and brown rice. 0.33% lower in milled rice than each type of the common variety. 4) Weight loss rate in the natural temperature storage and in the low temperature storage was 1.35% and 0.74% after 6 month storage. 5) The change of fat acidity in browe rice was greater than any others (rough and milled rice). 6) Hardness of Tongil was 1.64kg higher than that of the common variety. 7) Germination rate was about the same during the low temperature storage, but that of brown of the natural temperature storage was abruptly decreased to $23%{\sim}37%$ after August. As a result, it is possible Tongil is applicable to the long-term storage of rice due to Tongil's superior preservability.

• Nuclear Engineering and Technology
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• v.56 no.4
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• pp.1501-1512
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• 2024

Plasma disruption in tokamak experiments is a challenging issue that causes damage to the device. Reliable prediction methods are needed, but the lack of full understanding of plasma disruption limits the effectiveness of physics-driven methods. Data-driven methods based on supervised learning are commonly used, and they rely on labelled training data. However, manual labelling of disruption precursors is a time-consuming and challenging task, as some precursors are difficult to accurately identify. The mainstream labelling methods assume that the precursor onset occurs at a fixed time before disruption, which leads to mislabeled samples and suboptimal prediction performance. In this paper, we present disruption prediction methods based on anomaly detection to address these issues, demonstrating good prediction performance on J-TEXT and EAST. By evaluating precursor onset times using different anomaly detection algorithms, it is found that labelling methods can be improved since the onset times of different shots are not necessarily the same. The study optimizes precursor labelling using the onset times inferred by the anomaly detection predictor and test the optimized labels on supervised learning disruption predictors. The results on J-TEXT and EAST show that the models trained on the optimized labels outperform those trained on fixed onset time labels.

• Journal of Nutrition and Health
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• v.24 no.3
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• pp.230-242
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• 1991

This research was conducted on the 10 take-out boxed-lunches commercially prepared in the department stores. chain stores. and the public railroad trains in Korea. Sampling was conducted from February 1990 to March 1990. Nutritive values and sodium contents of the 10 boxed-lunch samples are summarized as follows : 1) The average weight(percentage) of the cooked rice and the side dishes were 304.6g(49.4) and 312.4(506%), respectively. The weight of these samples were significantly heavier than that of Japanese style boxed-lunches. 2) The average number of the side dishes was 12. The average numbers of food items classified by the five food groups were 6.1 in protein food group, 0.3 in calcium food group. 6.0 in vitamin and mineral food group. 1.5 in carbohydrate food group, and 1.5 in oil and fat food group. 3) They contained on the average 840.7kcal of energy, 38.9g of protein, 22.7g of fat, 120.4g of carbohydrate. 300.8mg of calcium. 410.8mg of phosphours, 6.61 mg of iron. 219.8 R.E. of vitamin A, 0.46mg of thiamin, 0.67mg of riboflavin, 10.5mg of niacin, 27.5mg of ascorbic acid. Thus. except vitamin t the content of all the nutrients were higher than the value of 1/3 of the RDA for adults. 4) The high priced group(group 2) had more protein, calcuim. iron and niacin contents than the cheaper group(group 1). Probably, it's because the group 2 had more animal foods than the group 1. 5) The average energy content per unit price(100 won) was 37.3kcal and the average protein content per unit price(100 won) was 1.64g. Korena style boxed-lunches had higher energy and protein contents per unit price than Japanese style, and the group 1 higher than the group 2. 6) The average energy Proportions of Protein, carbohydrate. and fat were 18.3%, 57.4%, and 24.3%, respectively. These proportions are good enough. 7) Frequency of cooking methods for the side dishes were found in the decreasing order : pan-frying, frying, braising, seasoning, kimchi, grilling, pickling, stir-frying, steaming and fermenting. Generally simple cooking methods were used, thus the menus were lack or varieties. 8) Frequency of colors for the side dishes were found in the decreasing order : red, brown. yellow, green, black, white. Too much red pepper was used. 9) The average capacity of the containers for the staples and the side dishes were 468.1ml and 590.6ml, respectively. And the containers could not keep the food items well seperated. 10) The average contensts of sodium and salt were 2.287mg and 5.76g, in the range of 1, 398mg to 3, 489mg and 3.53g to 8.80g, respectively. These are much higher values than the recommended amount of salt.