• Korean journal of food and cookery science
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• v.15 no.5
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• pp.459-468
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• 1999

The purpose of this study was to evaluate the effect of bamboo(Idae) leaves on the taste and preservation of Dongchimi. Dongchimi was prepared by the method described in the literatures and fermented at 10$^{\circ}C$ for 75 days. The amounts of bamboo leaves used to cover the Donchimi was 1, 3, 5 and 7% of radish weight. Total vitamin C content increased gradually in the initial stage of the fermentation periods, and then it decreased gradually. Regardless of the amount of bamboo leves, the reducing sugar content increased gradually from the initial stage of fermentation increased rapidly after 8 days of fermentation. As the amount of bamboo leaves increased, the reducing sugar content was retained longer, which reflected the retardation of Dongchimi fermentation. The free amino acid contents in all of the Dongchimi samples were in order of arginine > glutaric acid > aspartic acid > alanine at the initial period of fermentation, but the order changed to arginine > alanine > glutamic acid > valine as fermentation proceeded over 23 days. Among the five non-volatile organic acids identified, the levels of malic acid and citric acid were decreased during fermentation, while those of lactic acid, fumaric acid, and succinic acid were increased. There was a significant increase in lactic acid, succinic acid, malic acid, and citric acid contents during fermentation. The content of water soluble pectin(WSP) was higher than other pectins at the initial stages, but the content of WSP decreased as fermentation proceeded.

• Journal of Korean Society of Water and Wastewater
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• v.33 no.4
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• pp.259-268
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• 2019

One of the most effective methods to consistently ensure the safety of a tap water supply can be achieved by application of a comprehensive risk assessment and risk management approach for drinking water supply systems. This approach can be termed water safety plans(WSP) which recommended by WHO(world health organization) and IWA(international water association). For the introduction of WSP into Korea, 150 hazards were identified all steps in drinking water supply from catchment to consumer and risk assessment tool based on frequency and consequence of hazards were developed. Then, developed risk assessment tool by this research was implemented at a water treatment plant($Q=25,000m^3/d$) to verify its applicability, and several amendments were recommended; classification of water source should be changed from groundwater to stream to strengthen water quality monitoring contaminants and frequencies; installation of aquarium to monitor intrusion of toxic substances into raw water; relocation or new installation on-line water quality analyzers for efficient water quality monitoring; change of chlorination chemical from solid phase($Ca(OCl)_2$) to liquid phase(NaOCl) to improve soundness of chlorination. It was also meaningful to propose hazards and risk assessment tool appropriate for Korea drinking water supply systems through this research which has been inconsistent among water treatment authorities.

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.309-315
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• 2019

In this study, the physicochemical characteristics of imported whole sesame oil (WS; WS1, WS2), imported sesame powder oil (SP; SP1, SP2), sesame oil mixed with imported whole sesame and sesame powder (WSP; WSP1, WSP2) were analyzed and their quality characteristics were compared according to the imported raw material type. $L^*$ and $b^*$ values of WS1 were the lowest and the browning index was significantly high. WS2 showed contrasting results. The redness of sesame oil was high due to its high acid value. The correlation value showed a low acid value as the content of saturated fatty acid was high. SP showed low values for antioxidant property and overall preference. The overall preference score of sensory evaluation showed the highest positive correlation with the score, suggesting that SP lacked the unique fragrance. Therefore, SP lacked the specific aroma and antioxidant property.

• International Journal of High-Rise Buildings
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• v.5 no.4
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• pp.263-270
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• 2016

In this paper, the stability requirements for diagrid and mega braced structures are examined. The role of the secondary bracing system for the stability of a diagrid structure is discussed. A simple procedure is proposed for the design of the secondary bracing system when it is required. As a case study, the design of the Hearst Tower diagrid and its secondary bracing system are presented.

• Food Science and Preservation
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• v.8 no.2
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• pp.131-139
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• 2001

Kiyomi tangor(Citus unshiu x sinensis) was stored at 3$\^{C}$ and 85% relative humidity, and the changes in firmness, pectin degrading enzymes activity and other physicochemical properties of citrus fruits during storage were investigated. Decay ratio and weight loss during 180 days’ storage were increased gradually to 13.0% and 12.9%, respectively. Firmness of fruits with 2 mm probe was decreased gradually from 808.7 g-force to 406.4 g-force, and moisture of peel and flesh were decreased from 76.5% to from 89.6% to 87.6% during storage, respectively. Exo-polygalacturonase activity of peel after 150 days’ storage were increased gradually to 558.09 units/100g. Pectin methylesterase activity of peel and flesh were increased from 14.7 units/g to 2.3 units/g, and from 9.4 units/ml to 2.7 units/ml at 150days’ storage, respectively. Endo-polygalacturonase activities were not changed notably during storage. Alcohol-insoluble solid(AIS) of peel was not changed notably. During storage of the fruits water soluble pectin(WSP) of peel and flesh were increased from 474.49 mg/100g to 614.29mg/100g, and from 66.91mg/100g to 92.74mg/100g as wet basis, respectively. Hexameta-phosphate soluble pectin(HMP) of peel were decreased from 405.5mg/100g to 270.43mg/100g, hydochloric acid soluble pectin(HSP) of peel was also decreased from 544.02mg/100g to 412.64mg/100g during storage. Total pectin substance(TPS) of peel and flesh were decreased from 1,424.01mg/100g to 1,297.36mg/100g, and from 165.51mg/100g to 171.54mg/100g, respectively. Composition ratio of pectin was in order of WSP > HSP > HMP.

• Quality Improvement in Health Care
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• v.4 no.2
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• pp.210-221
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• 1997

Background : Willingness to satisfy patients(WSP) among nurses is essential to promoting patient satisfaction which is a critical component in the quality of health care and its outcomes. This study was carried out to empirically find out the affecting factors of WSP among nurses in hospital settings. Methods : The model contains seven job relating determinants and two intervening variables as follows: i) job relating variables of professional status, task requirements, pay, physician-nurse interaction, nurse-nurse interaction, organizational policies, and autonomy, ii) intervening variables of job satisfaction and organizational commitment. Data were collected from 205 nurses in two general hospitals owned by one foundation located in Pusan, Korea, using a structured and self-administered questionnaire. Results : The major results were as follows: First, the results of ANOVA on WPS by personal characteristics showed a statistically significant relationships between WPS and hierarchical orders(p<.01) ana tenure(p<.10). Comparing with the lower orders and shorter tenure, the higher orders and the longer tenure showed better WPS. Second, the results of simple correlation analysis between WPS and determinants and intervening variables showed the following variables, in order of importance, were statistically significant(p<.01): work satisfaction(+), organizational commitment(+), task requirements(+), nurse-interaction(+), professional status(+), physician-nurse interaction(+). Third, the results of path analysis showed that two intervening variables of job satisfaction and organizational commitment, and three determinants of task requirements, professional status, and nurse-nurse interaction had a positively significant direct effect to WPS. Conclusion : The results suggest that nurses who are more satisfied with task requirements, status, nurse-nurse interaction, overall job satisfaction, and organizational commitment, will behave in ways that patients find more satisfied.

• Journal of Microbiology and Biotechnology
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• v.28 no.5
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• pp.796-808
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• 2018

The intracellular bacterium Wolbachia pipientis is widespread in arthropods. Recently, possibilities of novel Wolbachia-mediated hosts, their distribution, and natural rate have been anticipated, and the coconut leaf beetle Brontispa longissima (Gestro) (Coleoptera: Chrysomelidae), which has garnered attention as a serious pest of palms, was subjected to this interrogation. By adopting Wolbachia surface protein (wsp) and multilocus sequence type (MLST) genotypic systems, we determined the Wolbachia infection density within host developmental stages, body parts, and tissues, and the results revealed that all the tested samples of B. longissima were infected with the same Wolbachia strain (wLog), suggesting complete vertical transmission. The MLST profile elucidated two new alleles (ftsZ-234 and coxA-266) that define a new sequence type (ST-483), which indicates the particular genotypic association of B. longissima and Wolbachia. The quantitative real-time PCR analysis revealed a higher infection density in the eggs and adult stage, followed by the abdomen and reproductive tissues, respectively. However, no significant differences were observed in the infection density between sexes. Moreover, the wsp and concatenated MLST alignment analysis of this study with other known Wolbachia-mediated arthropods revealed similar clustering with distinct monophyletic supergroup B. This is the first comprehensive report on the prevalence, infection dynamics, and phylogeny of the Wolbachia endosymbiont in B. longissima, which demonstrated that Wolbachia is ubiquitous across all developmental stages and distributed in the entire body of B. longissima. Understanding the Wolbachia infection dynamics would provide useful insight to build a framework for future investigations, understand its impacts on host physiology, and exploit it as a potential biocontrol agent.

• Journal of Biosystems Engineering
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• v.36 no.1
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• pp.15-22
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• 2011

An experimental variable rate nursery sprayer was developed to adjust application rates for canopy volume in real time. The sprayer consisted of two vertical booms integrated with ultrasonic sensors, and variable rate nozzles coupled with pulse width modulation (PMW) based solenoid valves. A custom-designed microcontroller instructed the sensors to detect canopy size and occurrence and then controlled nozzles to achieve variable application rates. A spray delivery system, which consisted of diaphragm pump, pressure regulator and 4-cycle gasoline engine, offered the spray discharge function. Spray delay time, time adjustment in spray trigger for the leading distance of the sensor, was measured with a high-speed camera, and it was from 50 to 140 ms earlier than the desired time (398 ms) at 3.2 km/h under indoor conditions. Consequently, the sprayer triggered 4.5 to 12.5 cm prior to detected targets. Duty cycles of the sprayer were from 20 to 34 ms for senor-to-canopy (STC) distance from 0.30 to 0.76 m. Outdoor test confirmed that the nozzles were triggered from 290 to 380 ms after detecting tree canopy at 3.2 km/h. The spray rate of the new sprayer was 58.4 to 85.2% of the constant application rate (935 L/ha). Spray coverage was collected at four areas of evergreen canopy by water sensitive papers (WSP), and ranged from 1.9 to 41.1% and 1.8 to 34.7% for variable and constant rate applications, respectively. One WSP area had significant (P < 0.05) difference in mean spray coverage between two application conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.255-261
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• 1988

For the purpose of fermentation control and edible period extension of lower salted Kimchi, the contents and compositions of pectic substances in Kimchi, by adding 2 percent salt and 0.4 percent sodium malate buffer(SMB), fermented at $20^{\circ}C$ were investigated. Edible period of SMB added chinese cabbage Kimchi was extended 40 hrs compared to that of control (added 2.5% salt) with good flavor, texture and freshness. The contents of alcohol insoluble solid(AIS) and protopectin(PP) of control were more decrensed during fermentation than those of SMB added Kimchi. But, the contents of pectic adid(PA) and water soluble pectin(WSP) of control were more increased during fermentation than those of SMB added Kimchi. Hexose and pentose from hemicellulose in control, PP and PA respectively, were more decreased during fermentation than those in SMB added Kimchi. Lower polarity and higher molecular weight PP was eluted and higher polarity and lower molecular weight PP was decreased considerably in control compared to those in SMB added Kimchi during fermentation.

• Education of Primary School Mathematics
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• v.21 no.2
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• pp.131-150
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• 2018

The structure of a mathematics task shapes the aspects of learning of those who solve the task. This study explores the process of understandings on the statistical variability of primary school students. Students were given two problems with different degrees of structuring - a well-structured problem (WSP) and an ill-structured problem (ISP) - and discussed in a group to solve each task. The highest level of development achieved in both cases appeared to be similar. However, when given the ISP, students dynamically proposed ideas and justified the conclusion based on their hypothesis. Furthermore, all students actively participated in solving the ISP until the end whereas some students were marginalized while solving the WSP. This discrepancy results from the difference in the degrees of task structuring.