• Advances in Traditional Medicine
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• v.5 no.4
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• pp.262-271
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• 2005

Cordyceps, one of the most valued traditional Chinese medicines, consists of the dried fungus Cordyceps sinensis growing on the larva of caterpillar. It is also known as 'winter-worm and summer-grass' because of its appearance during different seasons. The parasitic complex of the fungus and the caterpillar is found in soil of a prairie at an elevation of 3,500 to 5,000 meters in northwestern part of China. According to Chinese medicinal theory, Cordyceps is used to replenish the kidney and soothe the lung, and indeed many clinical applications have been reported. The natural Cordyceps is rare and expensive on the local market, and therefore, several mycelial strains have been isolated from natural Cordyceps and manufactured in large quantities by fermentation technology, and they are commonly sold as health food products in Orient. The adulterants of Cordyceps are commonly found on the market, and therefore the authentication of these products has to be defined. Having the urgent need from current market, different chemical markers such as nucleoside, ergosterol, mannitol and polysaccharide are being used for quality control of Cordyceps. Unfortunately, these markers are far from optimization, and therefore extensive works are needed to define the pharmacological efficiency of these markers.

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.24 no.2
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• pp.198-202
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• 2015

We present a series of simple but novel nanopatterning methodologies inspired by traditional mechanical machining processes involving rolling, pullout, and forging. First, we introduce roll-to-roll nanopatterning, which adapts conventional rolling for continuous nanopatterning. Then, nano-inscribing and nano-channel lithography are demonstrated, whereby seamless nanogratings can be continuously pulled out, as in a pullout process. Finally, we discuss vibrational indentation micro- and nanopatterning. Similarly to the forging/indentation process, this technique employs high-frequency vertical vibration to indent periodic micro/nanogratings onto a horizontally fed substrate. We discuss the basic principles of each process, along with its advantages, disadvantages, and potential applications. Adopting mature and reliable traditional technologies for small-scale machining may allow continuous nanopatterning techniques to cope with scalable and low-cost nanomanufacturing in a more productive and trustworthy way.

• Journal of Applied Biological Chemistry
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• v.59 no.4
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• pp.317-322
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• 2016

UV exposure induces matrix metalloproteinases (MMPs) and extracellular matrix-degrading enzymes expression. We studied the protective effect of Rubus occidentalis seed against UVB-generated skin photoaging using human fibroblast cells (CCD-986sk). We used an ELISA kit to measure the supernatents of procollagen type I and MMP-1 in CCD-986sk cells after they were exposed to UVB irradiation. The CCD-986sk cells that were used with RC-E/E after the UVB irradiation caused higher levels of type I procollagen and lesser levels of MMP-1 compared with the control group. Furthermore, the RC-E/E treated group showed lesser MMP-1 levels and higher procollagen type I levels than the untreated counterpart. Therefore, it can be concluded that Rubus occidentalis seed can prevent from skin photoaging.

• Hwankyungkyoyuk
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• v.13 no.1
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• pp.44-52
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• 2000

In this study, the effects of structured controversy strategy, individual learning, and traditional learning on the learning of environmental unit in ‘General Science’ were compared. One hundred and forty-three 10th-graders had been taught about environmental issues-self purification, biological concentration, acid rain, greenhouse effect, noise, and radioactivity-for 6 class hours. Prior to the instructions, environmental attitudes test and self-esteem test were administered. After the instructions, their achievements, critical thinking, environmental attitudes. self-esteem, and views on Science-Technology-Society were examined. The results of 2-way ANCOVA and/or Kruskal-Wallis test revealed that there were no significant main effects in the scores of the achievement test and the critical thinking test. The environmental attitudes test scores tended to be highest in the structured controversy group, and lowest in the traditional learning group. Self-esteem scores of the structured controversy group and the individual learning group were higher than those of the traditional learning group. Significant differences by students' prior achievement level in students' critical thinking, environmental attitudes, and views on Science-Technology-Society were also found.

• Nuclear Engineering and Technology
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• v.49 no.5
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• pp.905-913
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• 2017

Advanced reactor designs often feature longer operating cycles between refueling and new concepts of operation beyond traditional baseload electricity production. Owing to this increased complexity, traditional proportional-integral control may not be sufficient across all potential operating regimes. The prototypical advanced reactor (PAR) design features two independent reactor modules, each connected to a single dedicated steam generator that feeds a common balance of plant for electricity generation and process heat applications. In the current research, the PAR is expected to operate in a load-following manner to produce electricity to meet grid demand over a 24-hour period. Over the operational lifetime of the PAR system, primary and intermediate sodium pumps are expected to degrade in performance. The independent operation of the two reactor modules in the PAR may allow the system to continue operating under degraded pump performance by shifting the power production between reactor modules in order to meet overall load demands. This paper proposes a Takagi-Sugeno (T-S) fuzzy logic-based power distribution system. Two T-S fuzzy power distribution controllers have been designed and tested. Simulation shows that the devised T-S fuzzy controllers provide improved performance over traditional controls during daily load-following operation under different levels of pump degradation.

• Journal of the Korean Wood Science and Technology
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• v.51 no.6
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• pp.509-525
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• 2023

This study has delved into the evolution of Hanji-manufacturing molds and techniques from ancient times to the present, aiming to uncover the current state of traditional Hanji-making techniques. In the absence of records on Hanji-making, various ancient documents, rare books, and documents during the Japanese occupation period, among other artifacts and relics, were analyzed in this study. It was discovered that a sudden significant transformation occurred in the Hanji field during the Japanese occupation period. Soda ash and caustic soda were commonly used for the pretreatment of White bark. Furthermore, a chemical bleaching powder was introduced for the pretreated White bark. Additionally, manual beating of the bark was replaced by mechanical beating methods. While these changes brought convenience to papermakers, they also resulted in a deterioration of Hanji quality. Furthermore, it was revealed that the term "Hanji" has been in use since at least 1908. Furthermore, this study clarified that Heulimtteugi is not the only traditional Hanji-making method in Korea. Instead, there existed Korea's own traditional Gadoomtteugi method, at least up to the 1930s, before the Japanese-style Gadoomtteugi became common in Korea. Additionally, for the first time, this study raises the possibility of the adoption of mold-hanging techniques into Korea's Heulimtteugi method from foreign sources.

• Journal of Information Processing Systems
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• v.20 no.2
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• pp.215-225
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• 2024

With the rapid development of Internet of Things (IoT) and big data technology, a large amount of data will be generated during the operation of related industries. How to classify the generated data accurately has become the core of research on data mining and processing in IoT industry chain. This study constructs a classification model of IoT industry chain based on improved random forest algorithm and text analysis, aiming to achieve efficient and accurate classification of IoT industry chain big data by improving traditional algorithms. The accuracy, precision, recall, and AUC value size of the traditional Random Forest algorithm and the algorithm used in the paper are compared on different datasets. The experimental results show that the algorithm model used in this paper has better performance on different datasets, and the accuracy and recall performance on four datasets are better than the traditional algorithm, and the accuracy performance on two datasets, P-I Diabetes and Loan Default, is better than the random forest model, and its final data classification results are better. Through the construction of this model, we can accurately classify the massive data generated in the IoT industry chain, thus providing more research value for the data mining and processing technology of the IoT industry chain.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.89-93
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• 2001

The quality characteristics of doenjangs added with squid internal organs were evaluated. The contents of moisture, salt and amino type nitrogen were similar among traditional doenjang and squid doenjang(I, II, III). But the color values were different. pH and peroxide value(POV) were high in squid doenjangs. Squid doenjang(I, II, III) contained much taurine($53.26{\sim}170.90\;mg%$) and ${\alpha}-aminobutyric$ acid($35.17{\sim}151.00\;mg%$) which were not detected in traditional doenjang. Also aspartic acid and glutamic acid related to palatable taste, threonine, serine and proline related to sweet tastes were much more in squid doenjangs. Contents of isoleucine and leucine related to bitter taste were similar with traditional doenjangs. Comparing with traditional doenjang, volatile flavor components in squid doenjangs had high ratio of esters such as ethylbutylether and aldehydes such as 2-propanal, 3-methylbutanal in contrast with low alcohols. Especially ethylbutylether, 2-propanol, 3-methyl-1-butanal, 2,6,10,14-tetramethyl-pentadecane, ethyllinoleate were only in squid doenjangs. From the sensory evaluation after 4 weeks, squid doenjang(II) added with 10% squid internal organs obtained the highest scores for taste as differing from traditional soybean paste and squid doenjang(I). But the total acceptability was higher in traditional doenjang because of strong fishy smell and dark color in squid doenjang. After 8 weeks squid doenjang(I, II) obtained high scores for taste and low scores for color and flavor.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.41-50
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• 2014

The purpose of this research was to exam the recognition and use for traditional Korean liquors and to consider the problems of traditional liquor businesses and the plans for its popularization. This study was conducted with 411 adults of 20 years old and above, all of whom lived in the Daegu and Gyeongbuk Provinces. According to the survey, females were higher than males(49.6%) by 50.4%, and ages 20 was the highest. With regards to what kind of liquor they enjoyed, the consumers enjoyed soju the most, followed by beer and traditional Korean liquors. The favorite liquor of the men was soju, followed by beer and traditional Korean liquor, and the women mostly liked beer, followed by soju and wine. An important-performance analysis (IPA) was performed for 17 attributes of traditional Korean liquor and identified the targets for product management strategies, including 'Variety', 'Functionality', 'Extended Recognition' and 'Healing hangovers'. The recognition of traditional Korean liquor was high in the order of takju, Fruit wine, Chongju, Yakju, Distilled soju, and Distilled liquor. As a result, the developing solid concepts of marketing strategy are required and may be achieved by understanding the consumer preferences and demands of traditional Korean liquors.