• Proceedings of the Korean Society of Embryo Transfer Conference
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• 2002.11a
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• pp.118-118
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• 2002

Programmed cell death (PCD) is thought as a well-controlled process by which unwanted cells are selectively eliminated. During the last decade many researches have elucidated molecules and their interactions involved in cell death by using largely in vitro induction of cell death or survival signals in a more defined manner, While these critical information and novel findings provide us with clearer understanding of mechanisms underlying cell death, it does by no means explain how PCD occurs and which cells or tissues are affected during normal embryonic development in vivo. In this study, we used zebrafish to examine whether the PCD is occurring selectively or randomly in developing embryos by whole mount in situ TUNEL analysis with specific markers for neural cells. The result revealed that the degree and distribution of TUNEL staining varied considerably throughout gastrulation stage, and there was also a number of TUNEL-negative embryos. Most of TUNEL-positive cells were scattered randomly throughout the blastoderm. During the gastrulation stage about 75 % of the embryos analyzed exhibited more than 5 TUNEL-positive cells. As the dorsal epiblast begins to thicken rather abruptly near the end of gastrulation, TUNEL-positive cells were mainly located along the dorsal side. Although there were some variations in TUNEL staining during segmentation and pharyngeal stages, TUNEL staining continued to be localized to the central nervous system, and was also detected in the sensory organs, trigeminal ganglions, and the primary sensory neurons. High levels of the cell death in developing brain between 20-somite and prim-6 stages are thought to play a role in the morphogenesis and organization of the brain. At prim-16 stage, cell death is considerably reduced in the brain region. Dying cells are mainly localized to the prospective brain region where ectodermal cells are about to initiate neurogenesis. As development progressed, high levels and more reproducible patterns of cell death were observed in the developing nervous system. Intensive TUNEL staining was restricted to the trigeminal ganglions, the primary sensory neurons, and sensory organs, such as olfactory pits and otic vesicles. Thus, PCD patterning in zebrafish embryos occurs randomly at early stages and becomes restricted to certain region of the embryos. The spatio-temporal pattern of PCD during the early embryonic development in zebrafish will provide basic information for further studies to elucidate genes involved in. regulation of PCD largely unknown in vivo during vertebrate embryogenesis.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.228-234
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• 2002

In this paper, we proposed a preparation of Jeung- pyun (Korean fermented steamed rice cake with sour taste and spongy texture) using fuzzy theory. Before this preparation was introduced, it thoroughly analyzed the existing data of Jeung-pyun preparation with sensory evaluation and instrumental measurement. It defined a membership auction of Fuzzy set by analyzed three sorts of data on Jeung-pyun. And it established the Fuzzy model using the quantity of materials as input, such as rice, flour, wheat flour and fermentation time, and the sensory test scores as output, such as grain, softness, sourness, chewiness, overall quality, pH value and volume, respectively. We got the results that the Fuzzy model was accord with the conventional method with sensory evaluation. And the validity of this method is shown through the computer simulation of the test data. Therefore, the proposed method by Fuzzy model will apply to make Jeung-pyun without sensory evaluation. This study will contribute to develop standard preparation for korean foods and expert system of preparation using computer system.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.29 no.1
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• pp.87-93
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• 2006

In order to implement Artificial Intelligence, various technologies have been widely used. Artificial Intelligence are applied for many industrial products and machine tools are the center of manufacturing devices in intelligent manufacturing devices. The purpose of this paper is to present the design of Decision Support Agent that is applicable to machine tools. This system is that decision whether to act in accordance with machine status is support system. It communicates with other active agents such as sensory and dialogue agent. The proposed design of decision support agent facilitates the effective operation and control of machine tools and provides a systematic way to integrate the expert's knowledge that will implement Intelligent Machine Tools.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.405-411
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• 2004

The sensory properties in Alaska pollack sikhae were compared in 3 different temperature conditions, 5$^{\circ}C$, 20$^{\circ}C$ and alternating temperature(stored at 5$^{\circ}C$ after 10 days of fermentation at 20$^{\circ}C$), respectively, during fermentation. The change of instrumental texture including hardness, cohesiveness, adhesiveness and chewiness increased and/or decreased without significant difference in the sikhae fermented at 5$^{\circ}C$ during fermentation. Three profiles, hardness, chewiness and cohesiveness in the sikhae fermented at 20$^{\circ}C$ increased up to 12 day and then decreased, whereas those in alternating temperature decreased significantly. From the acceptance test during fermentation, sikhae products fermented for 14 days at 5$^{\circ}C$, 9 days at 20$^{\circ}C$ and 13 days at alternating temperature were superior in sensory properties. The score more over 5 point in overall acceptance was maintained until 14 days in 5$^{\circ}C$, 9 days in 20$^{\circ}C$ and 13 days in alternating temperature, respectively, and particularly, alternating temperature condition was superior to the different temperature conditions. The sensory texture and overall acceptance had the high positive correlation with chewiness and taste, respectively. From the result of quantitative descriptive analysis, the intensities of acidic odor and taste in alternating temperature maintained and/or increased during 27 days of fermentation, whereas those in sikhae fermented at 5$^{\circ}C$ decreased. These results demonstrated that cold chain system such as alternating temperature was needed for shelf-life extension and producing of marketable Allaska pollack sikhae.

• The Journal of the Korea Contents Association
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• v.9 no.10
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• pp.168-175
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• 2009

Stanislavsky's acting system is based on the sensory memory of an incident that an actor has actually experienced, but Michael Chekhov insisted that in relation to the acting technique of actors, they should find the virtual and unreal external stimuli caused by emotion and imagination irrespective of their personal experience. As such, Stanislavsky's acting system and Michael Chekhov's acting technique are very different in terms of the acting method used. In actual acting, however, the acting system and the acting technique should have a close relationship. Any acting performed by an actor cannot be totally psychological or physical because the body and the mind cannot be separated. It is for this reason that all kinds of training should be both psychological and physical training and should not be conducted only mechanically. Acting is the ability of actors to imagine the virtual or fictitious reality and to express their indignation ability onstage. As actors stimulate and train their own fantasy and imagination, they can greatly improve their ability to embody or express the inner world of the characters they are portraying in a play.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.757-763
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• 1999

Based on the previous studies, R. stolonifer was selected for the model system of Korean soy sauce preparation process, using the fermented soybean. The system of meju fermentation was refined; the optimal conditions of temperature and relative humidity were $25^{\circ}C$ and 90%, respectively. The optimal temperature for soy sauce fermentation was evaluated to the $25^{\circ}C$ and, in the latter half of the fermentation, some aeration was observed to positively affect the sensory evaluation of soy sauce. In the sensory evaluation, the soy sauce fermented with B. subtilis and A. sojae was showed to be better than one fermented with R. stolonifer. Conditions of the pasteurization and ultrafiltration process were also established for industrialization of the soy sauce. Finally, the standard systems using the soybean fermented was, by the industrial scales, proposed for Korean traditional soy sauces.

• Journal of Animal Science and Technology
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• v.54 no.3
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• pp.191-198
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• 2012

The objective of this study was to evaluate the potential use of a dielectric barrier discharge (DBD) plasma system to improve microbial safety of sliced cheese. The atmospheric pressure plasma (APP) effect on visual appearance and a sensory evaluation were also carried out. The number of Escherichia coli inoculated on cheese slices decreased by 0.09, 0.47, 1.16 and 1.47 log cycles with helium (4 liters/min [lpm]) and 0.05, 0.87, 1.89 and 1.98 log cycles with He/$O_2$ mixture (4 lpm/15 standard cubic centimeters per minute), after being treated with plasma for 1, 5, 10, and 15 min, respectively. Significant reductions were also observed in Staphylococcus aureus inoculated onto cheese slices ranging from 0.05 to 0.45 log cycles with He and from 0.08 to 0.91 log cycles with He/$O_2$-treated samples, respectively. Adding oxygen resulted in a significant increase in inactivation of both pathogens. No visible change in the plasma-treated cheese slices was observed even though the instrumental analysis showed a significant decrease in the $L^*$-value and an increase in the $b^*$-value. The cheese slices were damaged after 10 and 15 min of plasma treatment. In addition, significant reductions in sensory quality including flavor, odor, and acceptability of plasma-treated cheese slices were observed. The results indicate that the DBD plasma system has potential for use in sanitizing food products, although the effect was limited. Further development of the APP system is necessary for industrial use.

• Korean journal of applied entomology
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• v.61 no.1
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• pp.1-14
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• 2022

Moths have a well-developed sex pheromone communication system. Male moths exhibit an extremely sensitive and selective sex pheromone detection system so that they can detect the sex pheromone produced by conspecific females and locate them for successful mating. Using the pheromone detection system, male moths display characteristic stereotypic behavioral responses, flying upwind to follow intermittent filamentous pheromone strands in pheromone plume. The chemical composition of female sex pheromone in moths, typically comprised of multiple compounds, is species-specific. Male moths contain specialized pheromone receptor neurons on the antennae to detect conspecific sex pheromone accurately, and distinguish it from the pheromones produced by other species. The signals from pheromone receptor neurons are integrated and induce relevant behavior from the male moths. Male moths also contain olfactory sensory neurons in pheromone sensilla, specialized for pheromone-related behavioral antagonist compounds, which can enhance discrimination between conspecific and heterospecific pheromones. Here we review reports on the sex pheromone detection system in male moths and their related responses, and suggest future research direction.

• Convergence Security Journal
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• v.8 no.1
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• pp.27-33
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• 2008

The object of this paper is to design a heating control system based on sensor networks for the house, integrated with computing technology. The proposed system can manage the heating by sensing and analyzing the temperature and humidity in apartment house and others. This system also is capable of giving a comfortable circumstances because the interior of a house is in heated by the sensory temperature based control system.

• International Journal of Internet, Broadcasting and Communication
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• v.10 no.3
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• pp.35-41
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• 2018

Smart device has become an affordable main computing resource for robotic ap-plications in accordance with a fast growth of mobile internet environment. Since the computing power of smart device has been increased, smart device based ro-bot system attempts to replace traditional robot applications with laptop-based system. Methodologies for acquisition of remote sensory information and control of various types of robots using smart device have been proposed recently. In this paper, we propose a robot control system using a monitoring program and a communication protocol. The proposed system is a combination of an educa-tional programming oriented robot named EPOR-S. as small service robot plat-form and a smart device. Through a simulation study using image processing, the feasibility of combination of the proposed robot monitoring program and control system was verified.