• Korean journal of applied entomology
• /
• v.48 no.4
• /
• pp.509-517
• /
• 2009

Bacillus thuringiensis subsp. aizawai CAB109 isolated in Korea is known active against Spodoptera sp.. Especially, B. thuringiensis aizawai CAB109 isolates showed 100% mortality against Spodoptera litura and Spodoptera exigua. To screen highly active B. thuringiensis, the pathogenicity of B. thuringiensis CAB109 was compared with that of commercialized B. thuringiensis products. $LC_{50}$ values of CAB109, product TB-WP and product SC strains of B. thuringiensis were $1.3{\times}10^5$, $2.3{\times}10^6$ and $5.2{\times}10^5\;cfu/ml$ against the 2nd larva of S. litura and $1.8{\times}10^4$, $1.3{\times}10^6$ and $1.5{\times}10^6\;cfu/ml$ against the 2nd larva S. exigua, respectively. To determine new gene's existence and absence, the plasmid DNA was extracted, and compared to that of B.t. aizawai HD-133. Both B. thuringiensis were not like plasmid DNA pattern. PCR technique was used to predict both plasmid DNA's cry gene. PCR products analysis showed that B.t. CAB109 harbor Cry1Aa, Cry1Ab, Cry1C and Cry1D and B.t. HD-133 has Cry1Aa and Cry1Ab, respectively.

• Applied Biological Chemistry
• /
• v.14 no.2
• /
• pp.137-148
• /
• 1971

Studies were carried out to investigate the main fermentation microorganisms and their flora changes during Korean native soy-sauce fermentation. Korean native Maeju loaves collected from 5 Do's were separated into surface and inner parts. Four different soy-sauces-the surface part Maeju fermented soy-sauce, the inner part, the surface and inner part combined Maeju fermented soy-sauce, and the semi-Japanese type soy-sauce were fermented and the changes of fermentation microorganism flora and the various chemical components during the period of their fermentations were studied. Besides, 14 home-made soy-sauces collected from 14 different places all over Korea were examined in comparison with the laboratory soy-sauces and to determine the characteristics of Korean native soy-sauce. The results were as follows: 1. The main microorganisms in Korean native soy-sauce fermentation were determined as; Aerobic bacteria: Bacillus subtilis, Bacillus pumilus Lactic acid bacteria: Pediococcus halophilus, Leuconostoc mesenteroides Yeasts: Torulopsis datila, Saccharomyces rouxii 2. Microflora changes during Korean native soy-sauce fermentation were as follows; Aerobic bacteria increased until the 2nd week of fermentation and then gradually decreased. The lactic acid bacteria increased until the 3rd week, after which decreased. When the lactic acid fermentation lowered the pH value to below the 5.4, yeasts were able to grow and participate the fermentation. As the production of organic acids amounted, to a certain height, the growth of all microorganisms lead to the period of decline or death at about the 2nd month of fermentation. After boiling of soy-sauce most microorganisms except a few of Bacillus sp. disappeared. Occosionally yeasts and lactic acid bacteria survived depending upon the composition of soy-sauce. 3. Changes of general chemical components influencing the microflora were investigated for the period of Korean native soy-sauce fermentation. Tetal acidity, salt concentration and total nitrogen were increasing steadily over the entire period of fermentation. pH values were dropping to a certain degree of about 4.5. Salt concentration and pH value seemed to be the important factors influencing the microflora. 4. The microflora were influenced by chemical components of soy-sauce. Aerobic bacteria were able to survive in all soy-sauce as they made spores. Growth of lactic acid bacteria was inhited at 23-26% of salt concentration and pH 4.8. Soy-sauce yeasts started to grow only at pH below 5.4 and seemed to be inhibited at around 26% of salt concentration under pH 4.5-4.7. 5. The open kettle boiling of soy-sauce, the characteristic process of Korean native soy-sauce manufacturing, was effective to sterilize microorganisms, increase the salt concentration, and coagulate proteins. 6. The average viable cell counts of microorganism found in collected samples of home-made Korean native soy-sauces were; Aerobic bacteria: $53{\times}10^2\;cell/ml$ Lactic acid bacteria: 34 cell/ml Yeasts: 14 cell/ml The average values of chemical compositions of samples of home-made Korean native soy-sauce were; Salt concentration: 28.9% pH value: 4.79 Total acidity(lactic acid): 0.91g/100ml Total nitrogen: 1.09g/100ml

• Korean Journal of Agricultural and Forest Meteorology
• /
• v.8 no.2
• /
• pp.45-53
• /
• 2006

The objectives of this study are to determine the primary yield components responsible for yield differences in a subtropical environment of the Hunan province China and in a temperature environment of Honam province Korea. Field experiments were conducted in a subtropical environment in Hunan province China during 2002 and in a temperate environment in Honam province Korea during 2003. Seven rice cultivars were grown under optimum crop management in each experiment field. Yield, yield components and plant dry matter were determined at maturation. The highest yield (567 kg/10a) was produced at Honam province by Jinyou 207, a Chinese cultivar, The maximum yield at Hunan province was 453 kg/10a by Sanyou 63. On the average across cultivars, Honam produced 23% greater yields than Hunan. Sink size (spikelets per $m^2$) was responsible far these yield differences. Panicle number per $m^2$ was much greater at Honam.

• Korean Journal of Food Science and Technology
• /
• v.50 no.1
• /
• pp.44-54
• /
• 2018

To maintain the best quality of kimchi during long-term storage, we developed a fermentation storage mode for the kimchi refrigerator. The optimal kimchi fermentation temperature was determined to be $6^{\circ}C$ with fermentation time of 4-7 days in winter and 3-5 days in spring and fall. Based on these results, the fermentation storage mode conditions were programmed to consist of a fermentation temperature of $6^{\circ}C$ and fermentation times of 111 h in winter and 58 h in spring/fall. When kimchi was stored under the developed fermentation storage mode conditions, the total acidity of kimchi was almost the same as that of the control kimchi (stored $-2-\;-1^{\circ}C$ for 12 weeks). However, the number of lactic acid bacteria (LAB) and Leuconostoc sp. in kimchi were higher ($10^1-10^2CFU/mL$) than those in the control kimchi during storage. In addition, kimchi fermented and stored under the fermentation storage mode clearly received higher scores for overall preference than the control kimchi.

• Journal of Acupuncture Research
• /
• v.25 no.3
• /
• pp.139-162
• /
• 2008

Objectives : Korean tradithional acupuncture Theory, Sa-am's 5 phases acupuncture method was originated in 1644-1742, in the middle of the Cho Sun dynasty. This study was to vertify the effect of Sa-am Acupuncture Treatment on Primary dysmenorrhea of Women. Methods : The subjects were 80 volunteers who was suffering for dysmenorrhea, employed using Measure of Menstrual Pain (MMP) questionnaire. Subjects were divided into two groups including Sa-am acupuncture treatment group(n=25), minimal acupuncture treatment group(n=22). They had agreed to take part in this experiment, with didn't take any anodyne drugs. In the acupuncture group, subjects were stimulated at G41, $SI_3$, B66, $SI_2$(Small intestine jung-guk), $SP_6$, $CV_6$ and one points were inserted additionally depending the symptoms among $ST_{36}$ or $LI_2$. In the control group, subjects were needled at 5 non-acupuncture points have any effect on Dysmenorrhea. A total of 8 acupuncture sessions were performed for each patient depending on the individual menstruation cycle The MMP score by using 7 questions and the Menstrual Symptom Severity List(MSSL-D) was measured before and after menstruation cycle. Collected data were analyzed as frequency, percentage, paired t-test, independent t-test using SPSS 10.0 WIN Program. Results : Acupuncture treatment produced a significant decreasing the symptom of Primary dysmenorrhea in two groups, but a statistically significant difference was not shown in the acupuncture group compare to control group. Conclusions : Based on the above results, it was verified that Acupuncture Treatment was effective in decreasing the symptom of Primary Dysmenorrhea.

• Proceedings of the Korean Aquaculture Society Conference
• /
• 2003.10a
• /
• pp.56-57
• /
• 2003

실고기과(Syngnathidae)에 속하는 해마류는 5300만년전부터 지구상에 존재해온 어류로 전 세계적으로 72%에 해당하는 32종이 인도-태평양연안에서 서식하는 것으로 알려져 있다. 그리고 약제와 관상무역에서 넓은 시장을 형성하며 그 수요가 지속적으로 증가하고 있다. 그러나, 국내에서는 아직 해마의 서식지와 초기생활사에 대한 연구가 전무한 실정으로 이번 연구에서는 최근 발견된 한국산 해마의 서식지와 채집된 2종 해마의 치어 초기생활사를 보고한다. 2003년 8~9월에 전라남도 여수시와 고흥군 주변해역에서 해마, Hippocampus coronatus 18마리(전장 40.8~79.5mm), 산호해마 H, japonicus 80마리(전장 28.1~56.3mm)가 채집되었고, 순환여과식 사육수조에서 사육하면서 자연산란한 치어를 대상으로 초기생활사를 관찰하였다. 사육은 유리로 된 사각수조(50$\times$30$\times$28cm)에 여과조(26$\times$26$\times$28cm)를 연결한 순환여과시스템에서 실시하였으며, 사육수온은 26.0$\pm$0.5$^{\circ}C$, 염분 32$\textperthousand$ 전후, pH 7.74 전후 그리고 DO 6.8mg/$\ell$ 전후였다. 먹이는 부화 2일령까지는 로티퍼, Brachionus rotundiformis를 단독 급이하였고, 부화 후 3일령부터는 로티퍼와 알테미아, Artemia sp.를 혼합 급이하였다. 치어의 성장 측정은 만능투영기를 이용하여 각 20마리를 무작위 추출하여 측정하였고 각 측정 부위별로 0.001mm까지 측정하였다. 이번 조사에서 전라남도 여수시와 고흥군 주변해역에서 채집된 해마류는 해마(H. coronatus) 18개체, 산호해마(H. japonicus) 80개체의 2종이 채집되었고 순환여과시스템에 사육하던 중 5회 산란하였다. 해마(H. coronatus)는 부화 후 9~10일째에 Total length 11.67~15.98mm(평균 5.19mm, n=20), Trunk length 2.48~3.31mm(평균 2.63mm, n=20), Head length 1.31~2.27mm(평균 1.76mm, n=20) 그리고 Snout length 0.74~l.67mm(평균 1.09mm, n=20) 이었다. 한편, 부화 직후 산호해마(H. japonicus)의 치어는 난황을 거의 흡수한 상태였으며 부화 후 2~3일째 Total length 4.29~5.70mm(평균 5.09mm, n=30), Trunk length 2.06~2.73mm(평균 2.55mm, n=30), Head length 1.50~l.79mm(평균 1.06mm, n=30) 그리고 Snout length 0.81~l.14mm(평균 0.97mm, n=30)였다. 그리고 부화 후 5~6일째에는 Total length 4.33~6.33mm(평균 5.19mm, n=20), Trunk length로 2.48~3.31mm(평균 2.63mm, n=20), Head length 1.31~2.27mm(평균 1.76mm, n=20) 그리고 Snout length 0.74~l.67mm(평균 1.09mm, n=20) 이었다.

• Transactions of the Korean hydrogen and new energy society
• /
• v.22 no.3
• /
• pp.326-332
• /
• 2011

The authors examined the effects of operating parameters on the $H_2$ production by dark fermentation of the wastewater generated from food waste recycling facilities, in short "food waste wastewater (FWW)". Central composite design based response surface methodology was applied to analyze the effect of initial pH (5.5-8.5) and substrate concentration (2-20 g Carbo. COD/L) on $H_2$ production. The experiment was conducted under mesophilic ($35^{\circ}C$) condition and a heat-treated ($90^{\circ}C$ for 20min)anaerobic digester sludge was used as a seeding source. Although there was a little difference in carbohydrate removal, $H_2$ yield was largely affected by the experimental conditions, from 0.38 to 1.77 mol $H_2$/mol $hexose_{added}$. By applying regression analysis, $H_2$ yield was well fitted based on the coded value to a second order polynomial equation (p = 0.0243): Y = $1.78-0.17X_1+0.30X_2+0.37X_1X_2-0.29X_1{^2}-0.35X_2{^2}$, where $X_1$, $X_2$, and Y are pH, substrate concentration (g Carbo. COD/L), and hydrogen yield (mol $H_2$/mol $hexose_{added}$), respectively. The 2-D response surface clearly showed a high inter-dependency between initial pH and substrate concentration, and the role of these two factors was to control the pH during fermentation. According to the statistical optimization, the optimum condition of initial pH and substrate concentration were 7.0 and 13.4 g Carbo. COD/L, respectively, under which predicted $H_2$ yield was 1.84 mol $H_2$/mol $hexose_{added}$. Microbial analysis using 16S rRNA PCR-DGGE showed that $Clostridium$ sp. such as $Clostridium$ $perfringens$, $Clostridium$ $sticklandii$, and $Clostridium$ $bifermentans$ were main $H_2$-producers.

• Journal of the Institute of Electronics Engineers of Korea SP
• /
• v.49 no.3
• /
• pp.10-17
• /
• 2012

In general, image-based 3D scenes can now be found in many popular vision systems, computer games and virtual reality tours. In this paper, we propose a method for creating 3D virtual scenes based on 2D image that is completely automatic and requires only a single scene as input data. The proposed method is similar to the creation of a pop-up illustration in a children's book. In particular, to estimate geometric structure information for 3D scene from a single outdoor image, we apply the tensor voting to an image segmentation. The tensor voting is used based on the fact that homogeneous region in an image is usually close together on a smooth region and therefore the tokens corresponding to centers of these regions have high saliency values. And then, our algorithm labels regions of the input image into coarse categories: "ground", "sky", and "vertical". These labels are then used to "cut and fold" the image into a pop-up model using a set of simple assumptions. The experimental results show that our method successfully segments coarse regions in many complex natural scene images and can create a 3D pop-up model to infer the structure information based on the segmented region information.

• Journal of the Korean Society of Environmental Restoration Technology
• /
• v.7 no.6
• /
• pp.84-93
• /
• 2004

This study was carried out to select proper species for early stage replantation in granite forest roads cut-slope. From two to sixteen year elapsed forest roads in four regional areas of Gangwon-do, sample plots were selected, and their vegetations and environmental factors were investigated. Soil organic matter, total nitrogen, soil moisture content, and bulk density in the decomposed granite soils were below 1.32%, 0.08%, 10.0%, and above 1.24g/$cm^3$, respectively. The result indicated that the soil was not good for plant growth. The environmental factors affecting distribution of species in the granite forest roads were the elapsed year, cut-slope, elevation, and cut-slope aspect. Species with high frequency in the granite forest road cut-slope ordered Lespedeza bicolor, Rubus crataegifolius, Pinus densiflora, Lysimachia clethroides, Amorpha fruticosa, Dactylis glomerata, Lespedeza cyrtobotrya, Festuca arundinacea, Spodiopogon sibiricus, Artemisia stolonifera, and Weigela subsessilis. Herbs seeded in earth stage such as Dactylis glomerata, Lolium perenne, and Festuca arundinacea had changed into perennial herbs such as Carex lanceolata, Poa sphondylodes, Patrinia villosa, Artemisia princeps var. orientalis, Spodiopogon sibiricus, Melica onoei, Artemisia keiskeana, Artemisia stolonifera, Astilbe chinensis var. davidii, Spodiopogon sibiricus, and those had changed into shrubs such as Rubus crataegifolius and Weigela subsessilis, and those had changed into trees such as Salix hulteni, Salix koreensis, and Fraxinus rhyncholhylla according to elapsed year of forest roads. Legumes such as Lespedeza sp., Pueraria thunbergiana, Amorpha fruticosa, etc., herbs such as Artemisia keiskeana, Artemisia princeps var. orientalis, Artemisia stolonifera, Astilbe chinensis var. davidii, Spodiopogon sibiricus, Miscanthus sinensis, etc., and woody plants such as Pinus densiflora, Rubus crataegifolius, Weigela subsessilis, Zanthoxylum schinifolium, Rhododendron mucronulatum, etc., with foreign herbs were considered as proper species for replantation in granite forest road cut-slope.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.15 no.1
• /
• pp.411-417
• /
• 2014

Special Protection Scheme(SPS) for generator tripping action is an emergency control tool that secures the power system stability by instantly tripping the pre-determined number of generators to avoid the acceleration of the remaining generators in a large-scaled power plants when a fault occurs on the drawing transmission lines. However, since the existing operating conditions of SPS are set based on a peak demand, SPS could trip more generators than required if it is activated during the off-peak demand period. For this, this paper proposes the algorithm for setting the operating conditions of SPS through the online stability evaluation with the periodically updated operating conditions of power systems. The proposed algorithm adopts COA for the accuracy and speed of the stability evaluation, and can reduce the number of tripping generators by SPS during the off-peak demand period. This results in reducing the loss of profit caused by a fault on power systems.