• 한국물환경학회지
• /
• 제29권6호
• /
• pp.790-798
• /
• 2013

Benthic macroinvertebrates are widely used as biological indicators for assessing the integrity of aquatic ecosystem. However, sampling has usually been done with fixed sample size due to time consuming and costly process. This study was conducted to find out the influence of sample size on the biological indices (H' DI, R1, J, EPT, ESB and BMI) of benthic macroinvertebrates. The 15 replicate samples were quantitatively collected from each 3 different site of two mountain streams in May, 2011. With the replicate data, we combined the abundance of each species with all the possible combinations of the sample size. Along with the increase of sample size, the number of species increased continuously and did not converge. BMI showed little difference whereas other biological indices increased or decreased.

• 대한한방종양학회지
• /
• 제4권1호
• /
• pp.89-110
• /
• 1998

Yookmijihwangtang has been widely used oriental herb prescriptions, which is healing some discuss that come from insufficiency of innate essence and deficiency of kidney Ki. The meaning of healing discusses tonification of insufficient innate essence and insufficient kidney Ki can be regarded as reinforcement of wholely power of keeping homeostasis, that is correlated with immuno-responsibility which protects subject from outer antigen to keep normal vital condition. This study was aimed to investigate correlative effects of Yookmijihwangtang water abstract on the RBC, WBC, blood CD4+ T helper cell count, blood testosterone, blood cAMP and blood cortisol. 40 Sprague-Dawley male rats were divided into 5 groups(Normal, Control, Sample I, Sample II, Sample III), 6 animals in every group. Normal group was not treated anything, control group was administrated normal saline in the same dosage of Sample I. 3 Sample groups were received some of Yookmijihwangtang water abstract at one time per 24 hours during 5 days in different dosage. Sample I(1/310pack/ml), Sample II(1/62pack/ml), Sample III(1/2.4pack/ml). After finishing treatment, all experimental subjects were killed for blood sample on RBC, WBC, blood CD4+ T helper cell count, spleen CD4+ T helper cell count, axillary lymph node CD4+ T helper cell count. blood cAMP, blood testosterone and blood cortisol. The results were as follows; RBC and WBC were increased in all sample groups. Blood CD4+ T helper cell count(CD4+ T cell count in the blood/whole lymphocyte count in the blood ${\times}100%$) was Normal $46.17{\pm}5.88$, Control $44.50{\pm}4.37$, Sample I $53.00{\pm}2.28$, Sample II $53.83{\pm}3.87$, Sample III $52.17{\pm}2.93$. By the 95% Duncan ANOVA all experimental groups(sample I, Sample II, Sample III) showed slight significant difference from Normal and Control. Blood cAMP(nmol/l) were Normal $1.12{\pm}0.17$, Control $1.16{\pm}0.32$, Sample I $0.46{\pm}0.07$, Sample II $0.44{\pm}0.04$, Sample III $0.54{\pm}0.04$. All experimental groups were singificantly different from both Normal and Control groups(p<0.05). Blood cortisol(nl/ml) were Normal $100.00{\pm}2.00$ Control $90.00{\pm}4.00$, Sample I $440.00{\pm}5.00$, Sample II $520.00{\pm}40.00$, Sample III $470.00{\pm}7.00$. Blood cortisol of all experimental groups were significantly increased(p<0.05). The results suggest that Yookmijihwangtang water abstract could be administrated to patients who have some diseases insufficient essence.

• 한국축산식품학회지
• /
• 제30권1호
• /
• pp.42-48
• /
• 2010

This research was conducted to evaluate the effects of cooking conditions on quality characteristics of Soo-Yuk, a traditional Korean food. The cooking conditions were as follows: boiled until the core temperature of a sample in $20^{\circ}C$ cold water reached at $75^{\circ}C$ (T1); boiled until the core temperature of a sample in $90^{\circ}C$ boiling water reached at $75^{\circ}C$ (T2); and boiled with sample from $20^{\circ}C$ to $100^{\circ}C$ and kept at $98^{\circ}C$ for 25 min (T3, Korean traditional method). The sample cooked at $90^{\circ}C$ water (T2) had the fast cooking time, and the highest cooking yield and moisture content. Soo-yuk boiled in $100^{\circ}C$ water (T3) showed the longest cooking time, the lowest cooking yield and moisture content, and the highest shear force. The instrumental color showed a significant difference among the cooking conditions. The sarcomere length of soo-yuk boiled in $100^{\circ}C$ water (T3) was the shortest, but the myofibrillar fragmentation index and thiamine content of the sample cooked at $90^{\circ}C$ (T2) were the highest. In sensory evaluation, the evaluation of soo-yuk boiled in $98^{\circ}C$ water (T3) was of superior flavor and overall acceptability.

• Journal of Biosystems Engineering
• /
• 제41권2호
• /
• pp.138-144
• /
• 2016

Purpose: Phosphorus is an essential element for water quality control. Excessive amounts of phosphorus causes algal bloom in water, which leads to eutrophication and a decline in water quality. It is necessary to maintain the optimum amount of phosphorus present. During the last decades, various studies have been conducted to determine phosphorus content in water. In this study, we present a comprehensive overview of colorimetric, electrochemical, fluorescence, microfluidic, and remote sensing technologies for the measurement of phosphorus in water, along with their working principles and limitations. Results: The colorimetric techniques determine the concentration of phosphorus through the use of color-generating reagents. This is specific to a single chemical species and inexpensive to use. The electrochemical techniques operate by using a reaction of the analyte of interest to generate an electrical signal that is proportional to the sample analyte concentration. They show a good linear output, good repeatability, and a high detection capacity. The fluorescence technique is a kind of spectroscopic analysis method. The particles in the sample are excited by irradiation at a specific wavelength, emitting radiation of a different wavelength. It is possible to use this for quantitative and qualitative analysis of the target analyte. The microfluidic techniques incorporate several features to control chemical reactions in a micro device of low sample volume and reagent consumption. They are cheap and rapid methods for the detection of phosphorus in water. The remote sensing technique analyzes the sample for the target analyte using an optical technique, but without direct contact. It can cover a wider area than the other techniques mentioned in this review. Conclusion: It is concluded that the sensing technologies reviewed in this study are promising for rapid detection of phosphorus in water. The measurement range and sensitivity of the sensors have been greatly improved recently.

• 한국멀티미디어학회논문지
• /
• 제11권6호
• /
• pp.729-736
• /
• 2008

Using video synthesis to depict flowing water is useful in virtual reality, computer games, digital movies and scientific computing. This paper presents a novel algorithm for synthesizing dynamic water scenes through a sample video based on a dynamic texture model. In the paper, we treat the video sample as a 2-D texture image. In order to obtain textons, we analyze the video sample automatically based on dynamic texture model. Then, we utilize a linear dynamic system (LDS) to describe the characteristics of each texton. Using these textons, we synthesize a new video for dynamic flowing water which is prolonged and non-fuzzy in vision. Compared with other classical methods, our method was tested to demonstrate the effectiveness and efficiency with several video samples.

• 한국응용곤충학회지
• /
• 제62권2호
• /
• pp.95-102
• /
• 2023

최근 들어 반려동물을 키우는 가구 수가 증가하고 있다. 그로인해 진드기와 냄새에 대한 관심 또한 증가하고 있다. 본 연구는 제충국 추출물(Tanacetum cinerariifolium), 수용성 피톤치드(water-soluble phytoncide)가 진드기 퇴치제로서 효과와 탈취 및 항균 효과가 있는지 알아보기 위하여 연구를 진행하였다. 틱 클라이밍 테스트(Tick climbing test)에서 제충국 추출물(Tanacetum cinerariifolium) 23.33점, 수용성 피톤치드 22.00점으로 높은 기피효과를 보였다. 복합추출물로서의 진드기 기피 효과를 확인하기 위해 위 실험에서 기피 효과가 확인된 제충국 추출물, 수용성 피톤치드를 포함한 복합추출물(Sample이라 함.), 타사 제품(Control이라 함.)로 틱 클라이밍 테스트(Tick climbing test)를 진행하였다. 결과 Sample 13.00점, Control 26.67점으로 Sample이 높은 기피 효과를 나타내었다. 참진드기 실내 기피제 효력 시험법에서도 Sample이 88%, Control이 12%로 우수한 진드기 기피효과를 보인다는 것을 확인하였다. Sample을 가지고 탈취 시험을 진행한 결과 암모니아에서 98.3%, 트리메틸아민에서 99.5%의 탈취 효과를 보여주었으며, 항균시험에서 대장균, 황색포도상구균, 폐렴균 모두 99.9%의 항균 효과를 보여주었다. 본 연구결과를 종합해 볼 때 위 소재를 포함한 복합추출물은 추후 진드기 기피제와 탈취 및 항균에도 효과가 있는 소재로서의 활용 가치가 높다고 판단된다.

• 한국식품조리과학회지
• /
• 제19권6호
• /
• pp.753-757
• /
• 2003

The quality characteristics of the traditional Korean snack Yut-gang-jung with Perilla, and the changes that occur during storage were investigated. The water and protein content of a fresh sample were 9.67％ and 10.83％, respectively. The water content in the sample stored at 20$^{\circ}C$ changed slightly, but that of the sample stored at 60$^{\circ}C$ showed larger changes from 9.33 ％ to 4.33％. The acidity of the sample stored for 8 days was significantly higher. The hardness of the sample stored at 60$^{\circ}C$ for 4 days was increased significantly. Results of the sensory evaluation indicated the sample stored at 60$^{\circ}C$ had a significantly decreased roasted perilla flavor. The rancid flavor of the sample stored at 20$^{\circ}C$ increased slightly, while that of the sample stored at 60$^{\circ}C$ showed a drastic increase during storage. Therefore, a one week storage of the Yut-gang-jung with Perilla at room temperature is recommended for a product to have a shelf-life with similar physicochemical and sensory properties to fresh samples.

• 복식
• /
• 제16권
• /
• pp.201-209
• /
• 1991

The purpose of this study is to investigate the effect of mordanting condition in the Gardenic Jasminoides Ellis Dyeing. The results were as follows; 1. The color fastness was compared and analysed that colored sample as $AIK(SO_4)_2,\;CuSO_4{\cdot}5H_2O,\;Ca(OH)_2,\;NaOH,\;HOOC(CHOH)_2COOH,\;K_2\;Cr_2O_7$ group was better than non-colored sample and also a silk was better than a cotton in fastness. Mordant as NaOH, HOOC$(CHOH)_2COOH,\;K_2Cr_2O_2,\;AIK(SO_4)_2$ were better than anything else in fastness and the effective method of the mordant to a silk was pre & aft mordant(4) and to a cotton was aft-mordant(3). 2. The comparison between methanol and distilled water, which used in extracted dyenig solution, the latter was more than one grade in fastness. 3. The color-difference value-test indicated that colored sample groups more redish and bluish color than non-colored sample. 4. The comparison between methanol and distilled water, which used to extract dyeing solutions, the latter were more light, greenish and yellowish colors. 5. When compared with the methanol and distilled water, as used to extract dyeing solutions, showed that the methanol was more clear and light yellow and the distilled water was more orange color and more effective in color fastness.

• Food Science and Biotechnology
• /
• 제14권2호
• /
• pp.190-195
• /
• 2005

The conditions for the extraction of effective substances from the stem of Opuntia ficus-indica were optimized by a response surface methodology. The total extract yield was maximized under the temperature of $97.77^{\circ}C$, at a time duration of 145.82 min and a water to sample ratio 16.59 mL/g. Moreover, the optimum conditions for the extraction of effective substances were as follows: $84.95^{\circ}C$, 156.50 min and a water/sample ratio of 7.46 mL/g for the phenolics content; and $97.11^{\circ}C$, 139.03 min and a water/sample ratio of 10.91 mL/g for the pectin content. The range of optimum extraction conditions in consideration of the physicochemical properties of the extracts were shown to be as $95-100^{\circ}C$ as the extraction temperature, 120-180 min as extraction time and a water to sample ratio of 5-18 mL/g.

• 한국식품조리과학회지
• /
• 제9권1호
• /
• pp.25-29
• /
• 1993

This study was attempted to enhance taste and quality value of cooked rice by adding fat, vinegar, cellulose in cooking water. Cooked rice with five different levels of material in cooking water (100% water A: 10% vinegar B: 10% fat C: 10% fat and 10% vinegar D: 10% fat, 10% vinegar and 10% celloulose) was tested for rheology, fine structural changes, sensory evaluation, in vitro digestion. 1) Cooked rice by adding 10% fat rate was higher than A, B, D, E samples for softness, Jelly and increased in vitro digestion. 2) sensory evaluation conducted by tweenty university students a panelists showed that B, D sample were low value in flavour, texture and taste, but higher than A sample for softness, Jelly and in Vitro digestion. 3) E sample (l0% fat, 10%s vinegar, 10% cellulose) was more significant for taste, texture, and digestion than A sample. From these results, it was concluded that rice cooked with 10% of fat in cooking water was quite acceptable, in terms of practical food value consisting of palatability rheology and digestibility.