• The Journal of Information Technology
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• v.12 no.2
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• pp.39-47
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• 2009

Residue Number System is used for the purpose of increasing the speed of processing in the many application parts of Image Processing, Computer Graphic, Neural Computing, Digital Signal Processing etc, since it has the characteristic of parallelism and no carry propagation at each moduli. DRNS has the twice RNS Conversion, it is used to decreases the size of the operator in RNS. But it has a week point on the Second Residue to First Residue Conversion time. So, in this paper SRTFR(Second Residue to First Residue) Converter using MRC(Mixed Radix Conversion) is designed to decrease the size of RTB(Residue to Binary) Converter. Since the proposed SRTFR Converter using MRC(Mixed Rdix Convertion) has a pipeline processing. Also, modular operation is applied to at each partitioned SAM(Subtraction and Addition) and MA(Multiplication and addition). In the following study, the more effective design on MA is needed.

• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.136-142
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• 2009

This study was carried out to investigate the current status of suspected endocrine disrupting pesticides among the agricultural products in northern area of Seoul in 2007. 3,026 samples was analyzed by multiresidue method. Detected Pesticide in 11 cases were procymidone, endosulfan, chlorothalonil, chlorpyrifos, cyermethrin, fenvalerate, hexaconazole, carbendazim, pendimethalin, permethrin, parathion and exceeded 7 cases of endosulfan, procymidone, carbendazim, chlorothalonil, chlorpyrifos, cypermethrin, fenvalerate in the maximum residue limits(MRLs). Procymidone, endosulfan, chlorothalonil and chlorpyrifos comprised up to 80.5% in detected pesticides. Among the 321 cases of detected agricultural products, 287 cases(89.4%) were vegetables, 25 cases (7.8%) were fruits, Others were 9 cases(2.8%).

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.583-590
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• 2006

This study was carried out to investigate the acceptable ratio of Sulgidduk with added soybean curd residue powder. The moisture content of Sulgidduk with added soybean curd residue powder (0${\sim}$ 10%) ranged from 40.54 ${\sim}$41.38%, and there were no significant differences between the addition of soybean curd residue powder and control. There were also no significant differences in swelling power and pore ratio from control to the addition of 4% soybean curd residue powder. However, these decreased with increasing addition of soybean curd residue powder of more than 6%. The L (lightness) value decreased with increasing addition of soybean curd residue powder, but the a (redness) and b (yellowness) values increased significantly. As the amount of soybean curd residue powder increased, the hardness, cohesiveness, springiness and gumminess decreased, and, the decrease was especially significant with addition of more than 6%. With increases in the storage period, the hardness, springiness and gumminess increased, while cohesiveness decreased for all additions of soybean curd residue powder. In sensory evaluations, Sulgidduk with the addition of 4% soybean curd residue powder was the most preferred with regard to overall quality. These results indicated that the Sulgidduk with 2% and 4% added soybean curd residue powder exhibited the best quality.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.356-364
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• 2023

This study compared the physicochemical properties of soybean curd residue and black soybean curd residue produced by hot air-drying and freeze-drying. Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values and water soluble index were higher in soybean curd residue, whereas total polyphenol contents and antioxidant activity were higher in black soybean curd residue. Significant differences in water absorption index, oil absorption capacity and emulsion activity were observed between soybean curd residue and black soybean curd residue in freeze-drying. On the other hand, the emulsion stability was not significant difference in both hot-air drying and freeze-drying. The crude protein and crude fiber contents of soybean curd residue were not significant difference between hot-air drying and freeze-drying. Freeze-drying resulted in higher crude ash contents, pH, water absorption index, water soluble index, oil absorption capacity, emulsion activity and emulsion stability than hot-air drying. Hot-air drying have caused significantly higher water contents, water activity, total polyphenol contents and antioxidant activity in soybean curd residue than freeze-drying. In conclusion, soybean type and drying methods affect the physicochemical and quality characteristics of soybean curd residue, which could be important factors in the manufacture of processed foods.

• Journal of Sasang Constitutional Medicine
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• v.32 no.2
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• pp.1-9
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• 2020

Objectives The purpose of this study is to examine the meaning of the Soeumin's Watery diarrhea with little residue(下利淸水). Methods We examined the Watery diarrhea with little residue and Daeseunggi-tang(大承氣湯) in 『Sanghanlun(傷寒論)』, and considered the quotation and the treatment of the Watery diarrhea with little residue in 『Donguisusebowon(東醫壽世保元)』. Afterward, we considered the meaning of the Soeumin's Watery diarrhea with little residue by comparing the view of Junggyeong Jang and Jema Lee. Results and Conclusion 1. Jaricheongsu Saeksuncheong(自利淸水 色純靑) is an expression about the aspect of the Watery diarrhea in 『Sanghanlun』. Especially, Saeksuncheong(色純靑) means there is no residue in Watery diarrhea, and is an expression to distinguish from Haricheonggok(下利淸穀). 2. Haricheongsu(下利淸水) is the Watery diarrhea with little residue in 『Donguisusebowon』. It is caused by the coldness of the Soeumin and should be understood separately from Harihwangsu(下利黃水). 3. Considering the characteristics of the Soeumin, Jema Lee divided the aspects of the Watery diarrhea according to turbidity. Then, he suggested Gwangyebujaijung-tang(官桂附子理中湯) in the warm method(溫法), Seed of Crotonis Fructus(巴豆) in the diarrhea method(下法), and Gangchulgwanjung-tang(薑朮寬中湯) in the warm method after using the diarrhea method as the treatment of the Watery diarrhea with little residue, and aimed to treat the coldness of the Soeumin.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1128-1136
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• 2019

Objective: This study was conducted to investigate the effects of dietary levels of tapioca residue on growth performance, carcass characteristics, and meat composition in Hanwoo steers. Methods: Twenty-eight steers were randomly assigned to one of four dietary groups; T0 (0% tapioca residue), T6.7 (6.7% tapioca residue), T9 (9% tapioca residue), and T12 (12% tapioca residue). Results: Supplementation with tapioca residue had no effect on overall growth performance. The concentration of plasma total cholesterol was higher in T6.7 than in other treatments (p<0.05). Dietary levels of tapioca residue did not affect carcass yield or the quality traits of Hanwoo steers. The lightness, redness, and yellowness of the longissimus muscle of Hanwoo steers were higher in T6.7 than in other treatments (p<0.05). Cohesiveness, gumminess, chewiness, and resilience were lower in T6.7 than in other treatments (p<0.05). Conclusion: The results of the present study indicate that supplementation with tapioca residue does not exert any negative effects on growth performance, carcass characteristics, and meat composition in Hanwoo steers. However, as the dietary level of tapioca residue increased, the intake of concentrate intake decreased, and tapioca supplementation greater than 6.7% did not substantially improved the marbling score.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.161-168
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• 2013

The purpose of this study was to develop an educational app that informs parents of elementary students with correct information on pesticide residue based on their awareness and information needs on pesticide residue. A survey was conducted from 918 parents living in 8 different districts of Korea. The results of the survey indicated that a majority of parents felt uncomfortable with pesticide residue and wanted to have the proper information regarding it. Based on the above results, an app named 'Perfect Conquest of Pesticide Residue' consisting of 5 main menus of 'Pesticide residue, Is it safe?', 'Safe management of pesticide residue', 'Perfect removal of pesticide residue on fruits and vegetables through washing', 'Shopping without anxiety', 'Playground' and their own sub-menus was developed. When the app was applied to 30 parents using smart phones, a majority of them were satisfied with the contents of detailed information and fun activities. Therefore, this app could be utilized as an effective educational tool for the parents of elementary students by allowing them to have proper awareness on pesticide residue. Furthermore, more apps could be developed on other food risk factors to promote safe dietary life.

• Journal of Environmental Health Sciences
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• v.2 no.1
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• pp.11-15
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• 1975

The study Was carried out to determine the residue concentrations of peniccillin in Merket milk samples collected from some of the retail shops located in Seoul City. During the period from June to September 1974, 160 milk samples were collected and examined, using the Filter Paper Disk Method, for Screening test and Quantitative test of penicillin residue. The results obtained in the study were as follows: 1. Among the 160 Market Milk samples. 28 samples (17.5%) proved to contain some antibiotics residue. 2. In the case of the antibiotics residue positive milk samples, the rate of penicillin residue alone was 46.4% and the rate of the other antibiotics was 53.6%. 3. In the distribution of milk plants examined in relation-to the antibiotics residue positive milk samples, it was shown that S.K.H. and M.Market Milk plants had 15.0, 17.5, 20.0 and 17.5 percent respectively. 4. According to the monthly distribution, the highest antibiotics residue positive rate (25.0% of the samples) was shown in the samples collected in August, and the next (20.0% of the samples) in July. While the samples collected in June and September 1974 Showed lower rates of 7.5% and 17.5% respectively. 5. The range of the residue concentraction of penicillin in the positive milk samples were as follows: a. 53.8% of the total samples were found in the lowest range of 0.02-0.05 IU/ml. b. 30.8% of the total samples were found in the lower range of 0.05-0.1 IU/ml. c. 7.7% of the total samlpes were found in the higher range of 0.1-0.2 IU/ml. d. 7.7% of the total samples were found in the highest range of over 0.2 IU/ml.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.381-391
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• 2006

The rheological properties of dough made the substitution of wheat flour(composite flour) at the levels of 0%, 5%, 10% and 15% soymilk residue flour, with addition of vital wheat gluten at the levels of 3, 6 and 9% were investigated. And nutrition contents of soymilk residue flour were analyzed. The results were as follows; Principal components of soymilk residue flour were 22.0% crude protein, 13.2% crude lipid, 54.3% carbohydrate, 27.2% dietary fiber and $220{\mu}g/g$ isoflavones. Free amino acid component of soymilk residue were L-glutamic acid, L-leucine, L-lysine, L-valine, L-phenylalanine, L-isoleucine, L-threonine, L-methionine and L-cystine. Total dietary fiber content of bread with soymilk residue and wheat flour were 5% soymilk residue; 3.50%, 10% soymilk residues; 4.65%, 15% soymilk residues; 5.96%, and wheat flour bread: 2.1% respectively Mixing water absorption capacity was increased by increasing amounts of added soymilk residue and vital wheat gluten. Dough development time was increased by increasing amounts of added soymilk residues, while decreased by increasing amounts of vital wheat gluten. The dough volume of composite flour with 5%, 10% and 15% soymilk residue flour were the smaller than wheat flour dough. But the dough volume was increased by added vital wheat gluten, and the composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. This study proved that the dough volume of composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. On the other hand, the soymilk residue flour contains dietary fiber, isoflavone, protein, lipid and carbohydrate. Therefore the soymilk residue flour will be very useful as food material.

• Journal of the Semiconductor & Display Technology
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• v.9 no.1
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• pp.55-59
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• 2010

In this study, we developed nonvolatile residue (NVR) real-time monitoring system to measure the nonvolatile residue particle in ultra pure water (UPW). This device has a capability of measuring 4 different channels, i.e., 10 nm, 30 nm, 50 nm, and 100 nm. Until now, the light scattering method to detect RAE(residue after evaporation) was the only choice. However, this method can detect RAE larger than ca. 50 nm. In ultra pure water, RAE particles are usually very small and hard to detect with conventional laser scattering devices. To detect very small RAEs, a new system is developed and tested. The system consists of an atomizer that generates RAE particles and a four channel condensation particle counter (CPC). During the several months' operation in manufacturing line, the system was successfully tested and showed reliable results.