• Radiation Oncology Journal
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• v.18 no.4
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• pp.337-344
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• 2000

Purpose :To design and test test CT simulator phantom for geometrical test. Materials and Methods : The PMMA phantom was designed as a cylinder which is 20 cm in diameter and 24 cm in length, along with a 25$\times25\times31cm^{3}$ rectangular parallelepiped. Radio-opaque wires of which diameter is 0.8 mm are attached on the other surface of the phantom as a spiral. The rectangular phantom was made of four 24$\times24\times0.5 cm^{3}$ square plates and each plate had a 24$\times24 cm^{2}$, 12$\times12cm^{2}$, 6$\times6 cm$^{2}$ square line. The squares were placed to face the cylinder at angles 0 $^{\circ}$ , 15 $^{\circ}$ , 30 $^{\circ}$ ,respectively. The rectangular phantom made it possible to measure the field size, couch angle, the collimator angle, the isocenter shift and the SSD, the measurements of the gantry angle from the cylindrical part. A virtual simulation software, AcOSim, offered various conditions to perform virtual simulations and these results were used to perform the geometrical Quality assurance of CT simulator. Results : A 0.3$\~$0.5 mm difference was found on the 24 cm field size which was created with the DRR measurements obtained by scanning of the rectangular phantom. The isocenter shift, the collimator rotation, the couch rotation, and the gantry rotation test showed 0.5$\~$1 mm, 0.5$\~$l$^{\circ}$ 0.5$\~$ 1$^{\circ}$ , and 0.5-1 $^{\circ}$ differences, respectively. We could not find any significant differences between the results from the two scanning methods. Conclusion :The geometrical test phantom developed in the study showed less than 1 mm (or 1 $^{\circ}$ ) differences. The phantom could be used as a routine geometrical QC/QA tools, since the differences are within clinically acceptable ranges.

• Korean Journal of Microbiology
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• v.52 no.1
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• pp.98-109
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• 2016

The study was aimed to investigate the mixing ratio of kiwi and persimmon juices for the production of good quality wine by Saccharomyces cerevisiae Y28. Firstly, the optimum condition of rapidase treatment for the kiwi and persimmon juices was established, thereafter various mixing ratio (10:0, 9:1, 8:2, 7:3, 6:4, 5:5) of kiwi and persimmon was investigated regarding physiochemical properties and flavor compounds of wine. As the result, the optimum conditions were obtained as 0.3% rapidase for 1 h in kiwi and 0.3% rapidase for 3 h in persimmon. According to higher ration of persimmon, the pH of wines increased from 3.69 to 3.77, while the acidity of wines decreased from 2.07% to 1.51% at 14 days fermentation. The ranges of brix and reducing sugar in wines were decreased which ranges around 9.6 to 8.8 and 6.07 to 6.90 g/L, respectively, after fermentation. Major organic acid in wines were identified as tartaric acid, malic acid, and citric acid. A small amount of free sugar such as sucrose and glucose were detected in wines, but fructose was completely absent. The soluble phenolic contents were decreased that ranges around 1.00 to 1.25 g/L, in contrast, browning degree were increased ranges around 0.212 to 0.412 after fermentation. The major flavor components were identified as ethyl acetate and hydrazine, and 1,1-dimethyl. Importantly, phenylethyl alcohol was detected from the all wines that have a typical rose like flavor. But sensory test results and preference of kiwi-persimmon (7:3) mixing wine was better than the other wines.

• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.319-327
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• 2000

This study was conducted to prolong the edible period of Kimchi by adding chitosan (0.25, 0.5%) and sodium salts of various organic acids(0.01~0.04M citrate, malate, lactate) . The edible period was estimated by measuring changes in pH. titratable acidity(TA), PH/TA ratio, ascorbic acid content and pectin fraction during Kimchi fermentation at 2$0^{\circ}C$. The results were compared by estimating the maturity of Kimchi fermentation. Kimchi with the chitosan showed higher pH and titratable acidity throughout the fermentation period than that without chitosan. The pH decreased during the fermentation in the order of control, 0.25% chitosan, 0.5% chitosan, 0.5% chitosan+Na-citrate, 0.5% chitosan+Na-malate and 0.5% chitosan+Na-lactate. But the titratable acidity increased in the order of control, 0.5% chitosan+Na-malate, 0.25% chitosan. 0.5% chitosan+Na-citrate, 0.5% chitosan and 0.5% chitosan+Na-lactate. The PH/TA ratio decreased in the order of control, 0.25% chitosan, 0.5% chitosan+Na-malate, 0.5% chitosan, 0.5% chitosan+Na-citrate and 0.5% chitosan+Na-lactate. Ascorbic acid content in Kimchi was the highest at the 3rd day and then decreased during fermentation. Ascorbic acid content in Kimchi containing 0.5% chitosan and organic acid salts was higher than others. Alcohol insoluble solids( AIS ) in Kimchi decreased during fermentation in the order of control, 0.25% chitosan, 0.5% chitosan, 0.5% chitosan+Na-palate. 7.5% chitosan+Na-lactate and 0.5% chitosan+Na-citrate. During fermentation, hot water soluble pectin (HWSP) of control increased, whereas HCI soluble pectin (HCISP) decreased. By addition of chitosan, however, the results became reverse. Chitosan addition appeared to be effective in improving preservation quality of Kimchi during fermention. The edible period become extended by using chitosan plus organic acids instead of using chitosan only. Overall. addition of 0.5% chitosan+Na-lactate seemed most effective in prolonging the edible periods during Kimchi fermentation.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.438-447
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• 2016

This study was conducted in order to investigate the physiochemical properties and antioxidative activity of red ginseng manufactured using the high temperature high pressure (HTHP) process, which is faster and simpler than the conventional process. According to increasing the steaming temperature, pressure and time, the content of minor non-polar ginsenosides, such as Rg3, Rk3, Rh4, Rk1 and Rg5 gradually increased. Also, the contents of acidic polysaccharide, total phenolic compounds and maltol gradually increased. Based on the results of the physiochemical properties and appearance quality, the optimum conditions of HTHP process were estimated as $140^{\circ}C$, $3kg/cm^2$ in 20 min. The total phenolic compounds and maltol contents of the HTHP process red ginseng (1.0% and 2.49 mg%, respectively) were higher than those of conventional red ginseng (0.23% and 0.60 mg%, respectively). In addition, the antioxidative activity was investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-aziono-bis(3-ethylbenzthiazoline-6-sulfonic acid)) radical scavenging activity. DPPH and ABTS radical scavenging activities of HTHP process red ginseng increased by 3.4 and 3.6 folds, respectively, compared with conventional red ginseng. In addition, total phenolic compounds and maltol contents, as well as the antioxidant activity of the HTHP process red ginseng were similar to black ginseng. The present results suggest that the HTHP process is available for the development of value-added red ginseng products.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.212-219
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• 2012

The objective of this study was to investigate the effect of high pressure (HP) processing on shelf life, as well as the addition of phosvitin on lipid and protein oxidation stability of minced chicken leg meat. Minced chicken leg meat was mixed with yolk phosvitin at 500 or 1000 mg/kg meat levels, and divided into raw and cooked groups. Then, the samples were subjected to HP at 0.1, 300, and 600 MPa. The total aerobic bacteria, lipid and protein oxidation, along with instrumental meat color ($L^*$, $a^*$, and $b^*$value) of the samples were measured during storage for 7 d at $4^{\circ}C$. In raw meat, the number of total aerobic bacteria was decreased by HP at 300 MPa (4 Log reductions) and 600 MPa (5 Log reductions) after 7 d of storage (p<0.05). HP at 600 MPa increased lipid oxidation of samples at all storage days and protein oxidation of samples during storage at 3 and 7 d. HP induced the changes of meat color by increase of $L^*$ value and decrease of $a^*$ value (p<0.05). The total aerobic bacteria was not detected in the cooked samples, regardless of HP pressure, and the lipid or protein oxidation of the cooked sample treated by 600 MPa was higher than that of the control (0.1 MPa) on day 7 or control on day 3, respectively (p<0.05). The results suggested that HP can improve the shelf life of minced chicken leg meat. However, phosvitin might be a limited antioxidative agent for the improvement of oxidation stability induced by HP.

• Fire Science and Engineering
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• v.17 no.4
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• pp.76-85
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• 2003

In this study, we write down the definitions, their causes and the techniques of analysis as a theoretical consideration of common cause failures, and investigate the limitation and the importance of the common cause failures by applying to the analysis on the fire protection as a representative safety facility. As you can know in the reliability analysis, most impressive cause is the malfunctions of pumping operations; especially the common cause failure of two pumps is dominant. In other words, it is possible to assess system-reliability as twice as actual without CCF From these, CCF is extraordinarily important and the results are highly dependent on the CCF factor. And although it would increase with multiple installations, the reliability are not defined as linear with those multiplications. In addition, the differences in results due to the models for analysis are not significant, whereas the various sources of data produce highly different results. Therefore, we conclude that the reliabilities are dependent on the quality of the usable data much better than the variety of models. As a result, the basic and engineering device for the preventions of CCF of the multiple facilities is to design it as reliably as to design the fire-water pump. That is to say, we must assess those reliabilities using PFD whether they are appropriate to SIL (Safety Integrity Level) which is required for the reliability in SIS (Safety Instrumented System). The result of the analysis on the reliability of the fire-water supply with CCF shows that PFD is 3.80E-3, so that it cannot be said to be designed as safely as in the level of SIL5. However, without CCF, PFD is 1.82E-3 which means that they are designed as unsafely as before.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.244-250
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• 2013

The objective of this study was to investigate the effects of marinade condition (injection and tumbling process) on the physicochemical and sensory characteristics of marinade steak. The pH of marinade steaks was in the range of 5.26-5.51, with the highest level in the injection/tumbling (IT) treatment, while injection processes tended to result in higher pH levels (p<0.05). Salinity and sweetness contents were determined to be the highest in the IT treatment. Cooking loss was highest in the control (Immersion, 6 hr), but there were no significant differences between control and injection/tumbling, injection/ vacuum/tumbling (IVT), and vacuum/tumbling treatments. Hardness was in the range of 8.01-13.99 kg, with the lowest level observed for the IVT treatment, and the highest level observed for the control. However, there were no significant differences in hardness between injection process treatments and non-injection process treatments. Therefore, injection and tumbling processes have a similar effect on meat tenderness. In the sensory evaluation, there was a significant difference between the control, injection and tumbling process treatments in terms of tenderness, texture preference and taste. These results suggest that injection and tumbling processes improved tenderness, product yield and sensory preference in meat products.

• Journal of Wetlands Research
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• v.4 no.1
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• pp.63-85
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• 2002

This study was carried out to provide basic data for water environmental control and conservation, and to elucidate monthly water environmental factor, phytoplankton flora and dominant species that each stations was maked a selection of a sites by represent 3 branch-river in the Taejon area from Nov. 1997 to Dec. 1998. Range of water temperature was $2.4^{\circ}C{\sim}30.9^{\circ}C$(means of $16.02^{\circ}C{\sim}18.92^{\circ}C$), pH was 7.1~10.4(means of 7.40~8.68). BOD was generally under $5mg/{\ell}$ except Gap-chon kyo in Nov. and COD was measured highly by interfer of men at the each sites. Especially, occasion of Gap-chon kyo, data was estimated about 3~13 times higher than another sites. DO was showed 1.03~10.43ppm, SS was showed $1.0{\sim}120.0mg/{\ell}$ TN was that, upper stream was 0.63ppm, middle was 0.35ppm and then lower was 0.44ppm, upper stream was higher than lower. TP was at upper stream 0.03ppm, middle 0.05ppm, lower 0.06ppm, lower stream was higher than another. The phytoplankton flora was identified as total 230 taxa composed of 7 classes, 18 oders 35 families, 75 genara, 184 species, 42 virieties, 4 forms. There are composed of that, Chlorophyceae 94 taxa(40.9%), Bacillariophyceae 66 taxa(28.8%), Euglenophyceae 39 taxa(17.0%), Cyanophyceae 24 taxa(10.4%), Chrysophyceae 4 taxa(1.7%), Rhodophyceae 2 taxa(0.8%) Xanthophyceae 1 taxa(0.4%), composition of Spesies of each sites was Gapchon-kyo 119, Wonchon-kyo 94, Gasuwon-kyo and Mannyon-kyo 87, Ochung-kyo 78, Hyunam-kyo and Suchim-kyo 77, Moonchang-kyo 70 taxa and Sansung-kyo 58 taxa. Number of species was showed tendency of increase lower stream. Taejon-chon and youdung-chon and at the sites of confluence were presented Synedra ulna and Diatom vugare like bacillariophyceae, Gap-chon was dominated variously Oscillatoria princeps and chlorophyceae, confluence of 3 branch-river was presented Euglenophyceae.

• Journal of Korea Water Resources Association
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• v.41 no.12
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• pp.1219-1230
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• 2008

Stream inflows induced by flood runoffs have a higher density than the ambient reservoir water because of a lower water temperature and elevated suspended sediment(SS) concentration. As the propagation of density currents that formed by density difference between inflow and ambient water affects reservoir water quality and ecosystem, an understanding of reservoir density current is essential for an optimization of filed monitoring, analysis and forecast of SS and nutrient transport, and their proper management and control. This study was aimed to quantify the characteristics of inflow density current including plunge depth($d_p$) and distance($X_p$), separation depth($d_s$), interflow thickness($h_i$), arrival time to dam($t_a$), reduction ratio(${\beta}$) of SS contained stream inflow for different flood magnitude in Daecheong Reservoir with a validated two-dimensional(2D) numerical model. 10 different flood scenarios corresponding to inflow densimetric Froude number($Fr_i$) range from 0.920 to 9.205 were set up based on the hydrograph obtained from June 13 to July 3, 2004. A fully developed stratification condition was assumed as an initial water temperature profile. Higher $Fr_i$(inertia-to-buoyancy ratio) resulted in a greater $d_p,\;X_p,\;d_s,\;h_i$, and faster propagation of interflow, while the effect of reservoir geometry on these characteristics was significant. The Hebbert equation that estimates $d_p$ assuming steady-state flow condition with triangular cross section substantially over-estimated the $d_p$ because it does not consider the spatial variation of reservoir geometry and water surface changes during flood events. The ${\beta}$ values between inflow and dam sites were decreased as $Fr_i$ increased, but reversed after $Fr_i$>9.0 because of turbulent mixing effect. The results provides a practical and effective prediction measures for reservoir operators to first capture the behavior of turbidity inflow.

• Journal of Korea Water Resources Association
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• v.46 no.12
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• pp.1181-1191
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• 2013

This study have implemented finding the optimal water temperature parameter set for Hapcheon dam reservoir using CE-QUAL-W2 model. In particular the sensitivity analysis was carried out for four water temperature parameters of wind sheltering coefficient (WSC), radiation heat coefficient (BETA), light extinction coefficient (EXH2O), heat exchange coefficient at the channel bed (CBHE). Firstly, WSC, BETA, EXH2O shows relatively high sensitivity in common during April to September, and CBHE does during August to November. Secondly, as a result of identifying depth range of parameter influence, BETA and EXH2O show 0~9 m and 8~14 m which is thermocline layer close to water surface, CBHE is deep layer 12 m away from bottom. Finally, applying annual or monthly optimal parameter sets indicates that the bias between two sets does not show much differences for WSC and CBHE parameters, but BETA and EXH2O parameters show $0.20^{\circ}C$ and $0.51^{\circ}C$ of monthly average biases for two parameter sets. In particular the bias reveals to be $0.4^{\circ}C$ and $1.09^{\circ}C$ during May and August that confirms the necessity of use of monthly parameters during that season. It is claimed that the current operational custom use of annual parameters in calibration of reservoir water quality model requires the improvement of using monthly parameters.