• Journal of the Korea Institute of Information and Communication Engineering
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• v.13 no.11
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• pp.2465-2472
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• 2009

This research paper is to develop remote data transmission terminal which is adequate to RFID R/W by using UHF/RF RFID R/W module (WJR7090) and Bluetooth communication(FB755AC) with ARM chipset(AT91SAM7S256). The developed UHF RFID R/W terminal performs tagging of RPID value and transmit the value to server with Bluetooth communication, the transmitted RFID tag value is compared to the Database value and the result is transmitted to the terminal. Performance test was done in order to prove the performance of the terminal, and the test result of the terminal's excellency and transmitted/recevied packet is described.

• Fire Science and Engineering
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• v.17 no.3
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• pp.26-30
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• 2003

This paper presents a study on the analysis for false alarm of heat detector using HRR(Heat Release Rate). And it is represented to threshold value and domain of false alarm. The HRR threshold value of false alarm is calculated to use parameters obtained by small scale fire-experiment. The experiment is conducted to measure detector activation time and flame spread of wood cribs fire, etc. The results show that HRR threshold value of Fixed type detector is 20.24 kW and rate of rise type detector is 13.59 kW, respectively.

• Korean Journal of Clinical Laboratory Science
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• v.53 no.1
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• pp.41-48
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• 2021

Essential thrombocythemia (ET) is a clonal bone marrow stem cell disorder, primarily involving the megakaryocytic lineage. The WHO 2016 guidelines include the molecular detection of JAK2, MPL, and CALR mutations as a major diagnostic criterion for ET. This study aimed to determine the frequency of JAK2 V617F, MPL W515L, and CALR mutations in Iraqi Kurdish patients afflicted with ET, and to analyze their clinical and hematological features. A total of 73 Iraqi Kurdish patients with ET were enrolled as subjects, and analysis was achieved utilizing real-time PCR. The frequency of JAK2 V617F, CALR, and MPL W515L mutations was determined to be 50.7%, 22%, and 16.4%, respectively. No statistically significant difference was obtained when considering the age and gender among different genotypes. The JAK2 V617F mutated patients had significantly higher white blood cell counts and hemoglobin levels than the CALR-positive patients (P-value=0.000, 0.007, respectively), MPL W515L-positive patients (P-value=0.000, 0.000, respectively), and triple negative patients (P-value=0.000, 0.000, respectively). Also, the JAK2 V617F mutated patients showed higher platelet count as compared to the MPL W515L-positive patients (P-value=0.02) and triple negative patients (P-value=0.04). Furthermore, significantly lower white blood cell count and hemoglobin levels were associated with CALR positivity (P-value=0.000, 0.01, respectively), MPL W515L-positivity (P-value=0.001, 0.000, respectively), and triple negativity (P-value=0.000, 0.000, respectively), as compared to patients with combined mutations. In conclusion, apart from a relatively high frequency of MPL W515L mutation, our data is comparable to earlier reports, and highlights the importance of genotyping the JAK2 V617F, MPL W515L, and CALR mutations for accurate diagnosis of patients with ET.

• Journal of Industrial and Engineering Chemistry
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• v.67
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• pp.123-131
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• 2018

Using mixed nonionic surfactants Span/Tween, we investigated the effects of HLB value on the O/W emulsion stability and rheological behaviors. In this study, MS-01 (Span 60 & Tween 60) and MS-02 (Span 80 & Tween 80) was used as mixed nonionic surfactants. We considered required HLB value 10.85 and selected corresponding HLB value range 8-13. The droplet size distributions, droplet morphology, rheological properties, zeta-potential and creaming index of the emulsion samples were obtained to understand the mechanism and interaction of droplets in O/W emulsion. The results indicated that optimal HLB number for O/W emulsions was 10.8 and 10.7, while using MS-01 surfactant and MS-02 surfactant respectively. MS-01 (HLB = 10.8) sample and MS-02 (HLB = 10.7) sample showed smallest droplet size and highest zeta-potential value. Rheological properties are measured to understand rheological behaviors of emulsion samples. All emulsion samples showed no phase separation until 30 days storage time at $25^{\circ}C$.

• Applied Chemistry for Engineering
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• v.29 no.4
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• pp.440-445
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• 2018

In this study, the stability of O/W cosmetic facial cream emulsions according to HLB values was evaluated by mixing nonionic surfactants, such as Brij 78&72 and Brij 98&92. Brij 78&72 (steareth-20&steareth-2, EMS-01), saturated fatty acid, and Brij 98&92 (oleth-20&oleth-2, EMS-02), unsaturated fatty acid, were used as mixed surfactants. The stability of the O/W emulsion was evaluated by using the emulsion viscosity, particle size, particle size distribution, and zeta-potential. The viscosity of the emulsion increased with the increase of time for EMS-01 while that of EMS-02 decreased with the increase of HLB value. The particle size of both EMS-01 and EMS-02 increased with time. The emulsifier with a HLB value of 10.8, which is the most similar to the required HLB value of mineral oil, 10.5, had the smallest particle size and highest density and also showed the highest emulsion stability. The zeta-potential of both emulsions tended to increase with the HLB value. No significant changes were observed in emulsions of the HLB value of 10.8 or more. The saturated fatty acid system, EMS-01, exhibited a higher zeta-potential value than that of the unsaturated fatty acid EMS-02 and also was superior in the stability.

• Animal Bioscience
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• v.37 no.12
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• pp.2091-2100
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• 2024

Objective: This trial was conducted to explore the impact of different wilting time of Italian ryegrass (IRG) in the field on the nutritional quality and fermentation characteristics of its silage. Methods: The harvested IRG was directly wilted in the field for 0 day (W0), 1 day (W1), 2 days (W2), and 3 days (W3), respectively, and tedded every 6 hours. And the preserved IRG was sampled at 1, 2, 3, 5, 10, 20, 30, and 45 days after ensiling and three replicates per treatment. Results: With the extension of wilting, the dry matter (DM) content and pH value of wilted IRG gradually increased (p<0.05). There was a downward trend in; neutral detergent fiber (NDF), acid detergent fiber (ADF), and hemicellulose with the increase of wilting time, but only W2 and W3 were significantly different from W0 (p<0.05). Crude protein (CP), in vitro DM digestibility), total digestible nutrients (TDN), and relative feed value decreased significantly with the increase of wilting time (p<0.05), except for W1. After 45 days of ensiling, W1 had the highest CP, TDN, and the lowest ADF and NDF. During ensiling, the increase of acetic acid and the decrease of WSC in W0 and W1 were similar, but the accumulation rate of lactic acid in W0 was faster than that in W1, resulting in the lowest pH value in W0. After 5 days of ensiling, the ratio of lactic acid to acetic acid in W1 stabilized at around 3:1, while W0 kept changing. Conclusion: Italian ryegrass that wilted in the field for 1 day effectively improved the dynamic changes in CP, TDN, ADF, and NDF and fermentation quality of silage. Therefore, in practice, W1 was more recommended in production of IRG silage.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.341-347
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• 2017

This study was carried out to investigate the characteristics and Vitamin $K_2$ (MK-7) productivity of Cheonggukjang fermented by Bacillus subtilis SRCM100757 depending on the inoculum concentration 0.5% (v/w), 1% (v/w) and 2% (v/w). The lowest moisture content and water activity were $53.7{\pm}0.6%$ and $8.39{\pm}0.09$ after fermentation for 72 hours at 2% (v/w). pH slowly became alkalized during fermentation, but there was no significant difference. Amino nitrogen content increased with time and the highest content was $580.8{\pm}1.9mg%$ after fermentation for 72 hours at 2% (v/w). Lightness (L value) and yellowness (b value) decreased with time, whereas redness (a value) hardly changed. MK-7 contents increased with time at each inoculum concentration. The highest content was $20.47{\pm}1.53$ after fermeatation for 72 hours at 2%(v/w) and there were no significant differences between 1%(v/w) and 2%(v/w) inoculum concentrations.

• Bulletin of the Korean Mathematical Society
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• v.53 no.5
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• pp.1585-1596
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• 2016

In this paper we investigate the existence of nontrivial solutions for the following fractional boundary value problem (FBVP) $$\{_tD_T^{\alpha}(_0D_t^{\alpha}u(t))={\nabla}W(t,u(t)),\;t{\in}[0,T],\\u(0)=u(T)=0,$$ where ${\alpha}{\in}(1/2,1)$, $u{\in}{\mathbb{R}}^n$, $W{\in}C^1([0,T]{\times}{\mathbb{R}}^n,{\mathbb{R}})$ and ${\nabla}W(t,u)$ is the gradient of W(t, u) at u. The novelty of this paper is that, when the nonlinearity W(t, u) involves a combination of superquadratic and subquadratic terms, under some suitable assumptions we show that (FBVP) possesses at least two nontrivial solutions. Recent results in the literature are generalized and significantly improved.

• Journal of Power System Engineering
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• v.9 no.3
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• pp.5-9
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• 2005

A study on the performance and exhaust emissions of diesel engine with reducing exhaust gas temperature is performed experimentally. In this paper, experiments are performed at engine speed 2200rpm, 2600rpm and load 0%, 25%, 50%, 75% and 100% by test engine with F.W. cooler passing through exhaust gas. Main measured & analyzed parameters are exhaust gas temperature, specific fuel consumption, NOx and soot emissions etc. The obtained conclusions are as follows. (1) Specific fuel consumption is the least value at load 75% and it is decreased 1.5% after remodeling F.W. cooler. (2) NOx emission is the most value at load 100% and it is increased 30.1% after remodeling F.W. cooler. (3) Soot emission is the most value at load 100% and it is decreased 20.0% after remodeling F.W. cooler.

• Food Science and Preservation
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• v.16 no.6
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• pp.900-907
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• 2009

Chiffon cakes were prepared using various concentrations of aloe gel to develop functional baking procedures. The quality characteristics of chiffon cakes prepared after addition of 20%, 40%, or 60% (w/w) aloe gel, substituting for the same levels of wheat flour, were investigated. No significant weight difference between cakes was observed. The height of cakes containing aloe gel was significantly greater than that of control cakes. The baking loss rate (BLR) of aloe gel decreased as the amount of gel increased, and cakes prepared using 60% (w/w) aloe gel had the lowest BLR. Moisture contents of cakes prepared using aloe gel were higher than that of control cakes. Cakes with 60% (w/w) aloe gel had the highest moisture content. The pore size of cakes with 60% (w/w) aloe gel was the smallest of all groups. Crumb color became whiter as the proportion of aloe gel increased. Lightness (L value) of control cake was lower than that of cake containing aloe gel. Redness (a value) of aloe chiffon cakes increased as the proportion of aloe gel rose. Yellowness (b value) of cakes with 40% (w/w) aloe gel was significantly higher than that of the control group. Other cakes showed no difference in b value compared with control cake. Hardness in all cakes prepared with aloe gel was significantly lower than that of the control group. Adhesiveness of control cake was significantly lower than that of other cakes. No significant between-group difference in springiness was observed. The cohesiveness of cakes with 40% (w/w) aloe gel was significantly lower than that of the control group and that of cakes with 20% (w/w) aloe gel. The gumminess and chewiness of control cakes were significantly higher than those of other cakes. The yellowness of cake with 60% (w/w) aloe gel was significantly lower than that of the other groups. Pore size decreased after the addition of aloe gel. There was no significant difference in appearance among cakes thus, all cakes were acceptable to potential consumers. Although no perceptible difference in aloe odor was evident, cakes with 60% (w/w) aloe gel scored significantly lower in flavor acceptance compared with other cakes. No significant between-cake difference in taste acceptance, perceived moisture level, or texture acceptability was observed. Cakes with 40% and 60% (both w/w) aloe gel were of significantly higher density than other cakes. Overall, the acceptability of cakes with 60% (w/w) aloe gel was lower than that of other cakes. Ultimately, the results indicated that quality can be enhanced by adding less than 40% (w/w) aloe gel to chiffon cakes as a substitute for wheat flour.