• Asian-Australasian Journal of Animal Sciences
• /
• v.17 no.12
• /
• pp.1729-1735
• /
• 2004

A total of 140 weaning pigs were used to determine the effects of digestive enzyme supplementation to corn-soybean meal diets on growth performance, physiological changes of small intestine, microorganisms and pH in the gastrointestinal tract. Two kinds of enzyme complex (A, B) were used in this experiment. Pigs were allotted in a completely random design (CRD) to five replicates with four pigs per pen. Diets and water were provided for ad libitum consumption. Treatments included 1) Control: without enzyme supplementation, 2) Enzyme A 0.05%, 3) Enzyme A 0.10%, 4) Enzyme A 0.15%, 5) Enzyme B 0.05%, 6) Enzyme B 0.10%, 7) Enzyme B 0.15% in the diets. A total of 24 crossbred barrows 25.78${\pm}$0.55 kg BW fitted with simple ileal T-cannulas were used to evaluate the effect the enzyme addition on the nutrient digstibility. Pigs were allotted 4 treatments (No enzyme, enzyme A 0.05%, enzyme A 0.1%, enzyme A 0.15%), 6 replicates according to a completely random design (CRD). Another digestibility trial was followed for enzyme complex B. Twenty pigs, average 31.92${\pm}$0.37 kg BW, fitted with simple ileal T-cannulas for digestibility trial. Neither enzyme A nor enzyme B affected on fecal or ileal digestibility of dry matter, gross energy, crude protein, crude fat and crude ash (p>0.05). The apparent fecal digestibilities of all the nutrients were higher in total feces collection method than in indirect method. At the end of feeding trial, 21 pigs were slaughtered for examining the morphological changes of small intestine and the concentration of microorganisms in the ileum and the colon. Growth performance, intestinal morphology and pH of ileum and colon were not affected by the either enzyme complex supplementation (p>0.05). These results suggested that enzyme complex A and enzyme complex B were of no benefit to early-weaned pigs when corn-soybean meal based diet was provided.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.40 no.4
• /
• pp.263-273
• /
• 2016

The effect of recirculated exhaust gas on performance and exhaust emissions with FGR rate are investigated by using a natural circulation, pressurized draft and water tube boiler with FGR system operating at several boiler loads and over fire air damper openings. The purpose of this study is to apply the FGR system to a power plant boiler for reducing $NO_x$ emissions. To activate the combustion, the OFA with 0 to 20% is supplied into the flame. When the suction damper of two stage combustion system installed in the upper side of wind box is opened by handling the lever between $0^{\circ}$ and $90^{\circ}$, also, the combustion air supplied to burner is changed. It is found that the fuel consumption rate per evaporation rate did not show an obvious tendency to increase or decrease with rising the FGR rate, and $NO_x$ emissions at the same OFA damper opening are decreased, as FGR rates are elevated and boiler loads are dropped. While a trace amount of soot is emitted without regard to the operation conditions of boiler load, OFA damper opening and FGR rate, because soot emissions are eliminated by the electrostatic precipitator with a collecting efficiency of 86.7%.

• Journal of Korean Society of Transportation
• /
• v.31 no.2
• /
• pp.45-59
• /
• 2013

This study deals with the comparative analysis between two freight demand estimation methods : Unimodal O/D based method and P/C based method. The data of access/egress truck trips has been omitted from the Korean freight unimodal O/D of KTDB. This is because KTDB's unimodal O/D has not marked the series of unlinked trips down as the whole freight intermodal transport and surveyed only the main-haul trips of them. For these reasons, freight intermodal transport mechanism has not been analysed perfectly with Korean unimodal O/D data. This study tries to estimate P/C table of Korean Import/Export container freight and develop the MCC(Multimodal Channel Choice) model. Then, comparing unimodal O/D based method and P/C based method in terms of the switch commodities between production point(the initial point of freight transport) and consumption point(the terminal point of freight transport), unimodal commodities, and commodities on links is conducted. The results show that the P/C based method is able to simulate the freight intermodal transport.

• Applied Chemistry for Engineering
• /
• v.27 no.5
• /
• pp.495-501
• /
• 2016

Mineral oil has been widely used as an insulating oil for electrical transformers for a long time, but the necessity of employing new insulation oil such as vegetable oil has been increased due to urgent needs for the biodegradability when it leaks and also for the thermal stability at a higher operation temperature. Although specific periods are required between the production and consumption, there are still short of the data to prove the insulation oils' storage stability depending upon various circumstances and their resources. Thus, this paper demonstrates the insulation oils' oxidation characteristics of both mineral and vegetable oils when each was exposed to different environments for 12 weeks. From this test, some properties including total acid number, water content and dielectric breakdown were changed under specific conditions and resources. Vegetable oils showed higher hydrophilicity and water saturation than those of mineral oils due to their molecular compositions. Under sunlight exposure condition, all insulation oils oxidized and changed their properties when exposing to the direct light, regardless of the resource used.

• Journal of Platform Technology
• /
• v.9 no.1
• /
• pp.15-22
• /
• 2021

In a smart manufacturing environment, more and more devices are connected to the Internet so that a large volume of data can be obtained during all phases of the product life cycle. The large-scale industries, companies and organizations that have more operational units scattered among the various geographical locations face a huge resource consumption because of their unorganized structure of sharing resources among themselves that directly affects the supply chain of the corresponding concerns. Cloud-based smart manufacturing paradigm facilitates a new variety of applications and services to analyze a large volume of data and enable large-scale manufacturing collaboration. The manufacturing units include machinery that may be situated in different geological areas and process instances that are executed from different machinery data should be constantly managed by the super admin to coordinate the manufacturing process in the large-scale industries these environments make the manufacturing process a tedious work to maintain the efficiency of the production unit. The data from all these instances should be monitored to maintain the integrity of the manufacturing service system, all these data are computed in the cloud environment which leads to the latency in the performance of the smart manufacturing service system. Instead, validating data from the external device, we propose to validate the data at the front-end of each device. The validation process can be automated by script validation and then the processed data will be sent to the cloud processing and storing unit. Along with the end-device data validation we will implement the APM(Asset Performance Management) to enhance the productive functionality of the manufacturers. The manufacturing service system will be chunked into modules based on the functionalities of the machines and process instances corresponding to the time schedules of the respective machines. On breaking the whole system into chunks of modules and further divisions as required we can reduce the data loss or data mismatch due to the processing of data from the instances that may be down for maintenance or malfunction ties of the machinery. This will help the admin to trace the individual domains of the smart manufacturing service system that needs attention for error recovery among the various process instances from different machines that operate on the various conditions. This helps in reducing the latency, which in turn increases the efficiency of the whole system

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.20 no.1
• /
• pp.21-27
• /
• 2019

R-404A, which is used widely in small-scale ice makers, is scheduled to be phased out because of its high global warming potential. In this study, drop-in tests were conducted using R-448A and R-449A, which replace R-404A, to modify the outdoor air and supply water temperatures. The results showed that the daily ice production rate of R-404A was 5.3% higher than that of R-448A and 4.2% higher than that of R-449A. This was attributed to the larger vapor density of R-404A, which resulted in a larger mass flow rate in the system. Between R-448A and R-449A, R-448A yielded a larger amount of ice at low air and water temperatures, whereas R-449A yielded a larger amount of ice at high air and water temperatures. The daily power consumption of R-404A was approximately 10% larger than those of R-448A and R-449A. The resulting COPs of R-448A and R-449A was similar, only 3.0% larger than that of R-404A. The literature survey showed that the condensation or evaporation data of R-448A or R-449A are very limited, and research on this issue is recommended.

• Korean Journal of Heritage: History & Science
• /
• v.49 no.3
• /
• pp.136-153
• /
• 2016

This paper investigates the transmission of food as an intangible cultural heritage and tries to answer what maintains and promotes traditional food culture, though researching into the specific example of 'making traditional soy sauce.' For that, I chose three different cases to research into the continuation and change in the transmission of traditional soy sauce making. The first instance is when the informant makes traditional soy sauce by herself. The second example is when the informant makes traditional soy sauce with ready-made soybean lumps.The last case is that people sharing the same ideology about food organize a community('kye') and make soy sauce together each year and reserve 'seed soy sauce.' This is a new type of food community. The changes in tools and skills, in production and consumption, and in food communities caused changes in the transmission of traditional soy sauce making. Because of these factors, the way of making traditional soy sauce is changing a lot. The informants, however, believed that the tradition of 'making soy sauce' will last, as far as the taste of soy sauce made in the traditional method stays the same. Therefore, we need to make an effort to sustain communities of people who remember and enjoy the taste of traditional soy sauce in order to keep the tradition of making traditional soy sauce.

• Journal of the Korean earth science society
• /
• v.42 no.1
• /
• pp.65-75
• /
• 2021

Over the past decade, the number of national geoparks has rapidly increased, and 13 areas are currently designated as geoparks. After Jeju Island (2010), Cheongsong (2017), Mudeungsan (2018), and Hantangang River (2020) National Geoparks were listed as UNESCO Global Geoparks. Despite the continuous increase in the number of national geoparks and UNESCO global geoparks, the public interest in geoparks and the effect of regional economic development by geoparks are not yet very significant. Some geopark management organizations have developed geopark characters to appeal to the public through intimacy and friendliness, utilizing parks for education and tourism. However, the characters are not being utilized properly due to a lack of plannings, expertise, storytelling, and management. For geopark characters, which have been neglected since development, to perform their original roles, content production based on appropriate budget compilation and analysis of consumption trends in the character market is necessary. Instead of merely using geopark characters, geopark characters should be loved by the public, as well as local residents.

• Journal of the Korean Society of Floral Art and Design
• /
• no.42
• /
• pp.3-21
• /
• 2020

In this paper, the funeral was defined as a culture of death and, on the most important ideological basis, the biological death was not recognized as the end of the world, but as a starting point for another life. Various funeral cultures were investigated and the funeral floral design was analyzed through the case. Based on this, it was concluded that Korea's funeral floral design was an impediment to the development of funeral floral design, similar to the use of limited materials. Storytelling, a communicative concept through the exchange of emotions and opinions, rather than unilaterally conveying a message as an answer, is one of the most effective marketing strategies in the emotional consumption era. Based on this, the target person was selected to analyze life and draw suggestions from his life. Accordingly, the production of the work was attempted by applying storytelling to the funeral floral design. The painting design applied to storytelling expressed the symbol and meaning of the painting design material, and the color and form of the floral design in various forms and colors of pastel line, which are based on peach color that symbolizes the deceased, in a departure from the traditional funeral painting design with the solemn atmosphere of the geometric design centered on the white chrysanthemum material.

• Journal of Life Science
• /
• v.32 no.11
• /
• pp.847-854
• /
• 2022

The purpose of this study was to prepare Daebong persimmon-fermented liquor supplemented with Prunus mume fruit to promote the consumption of Daebong persimmon and to develop local specialties. As fermentation progressed, the alcohol content rapidly increased, whereas the sugar content decreased. With the production of CO₂ from the second day of fermentation, the epidermis and flesh solids of the Daebong persimmons began mixing together and rose to the surface of the fermentation container. This phenomenon continued until the fourth and fifth days of fermentation; on the fifth day, the ethanol and sugar contents were 11.4% and 9.8°Brix, respectively. A concentration of 6 to 9% (w/w) P. mume fruit was found to be the optimal amount during Daebong persimmon fermentation. When the fermented liquor was stored for 60 days at 5℃, the pH and ethanol content showed no significant change during the aging period. As aging progressed, the content of sugar slowly decreased in both the control sample and in the one to which P. mume was added, showing 9.8 and 10.4 mg/ml at the eighth week post-aging, respectively. The total acid content was 0.79~0.81% at the beginning of aging but slightly increased to 0.84~0.86% in the second week of aging. As a result of the sensory test, the sour taste, sweetness, and flavor were slightly stronger in the P. mume fruit group than in the control group.