• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.2
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• pp.171-178
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• 2009

The purpose of this study was the development of a digital water color measurement system using a CCD optical device. Photographs of the standard medium of Forel and Ule water color scales in the laboratory, and one of sea surface above a Secchi disc (Z=SD/2) immersed in seawater were taken. The colors of these pictures were estimated with the value of CIE $L^*a^*b^*$. Water color assessment was conducted with a digital photo-image. In the case of the Forel scale (No. 1-11), the $b^*$ value was so high that the water color number was large. In the Ule scale (No.11-21), the $a^*$ value became high, which is why the number on the water color scale was large. The color of these pictures showed that the $a^*$ value in the Forel scale and the $b^*$ value in the Ule scale increase with the increase of the F value. The $a^*$ value of seawater color was always lower than the one on the Forel and Ule water color scales. This indicates that the color of the scales differs from actual seawater color. It was concluded that water color number can more effectively be assessed by estimating the ${\Delta}Eab^*$ color difference between the water scales and actual seawater color.

• The Plant Pathology Journal
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• v.29 no.3
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• pp.344-349
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• 2013

Intraspecific variation in morphometry of pine wood nematodes Bursaphelenchus xylophilus and B. mucronatus in relation to geographical locations in South Korea was investigated using morphometric characters (body length, a, b and c ratio, stylet length, and spicule length for a male nematode and V (%) value for a female nematode). B. xylophilus was isolated from Pinus thunbergii in Jinju (1998), Ulsan (2000), Yangsan (2000), Mokpo (2001) and Jeju (2004), and from P. densiflora in Gumi (2001). B. mucronatus was isolated from P. thunbergii in Jinju (1991) and from P. densiflora in Milyang (2001). The body length of male and female B. xylophilus had the highest coefficient of variability and showed significant differences among geographical locations. The V (%) value for female B. xylophilus showed the lowest coefficient of variability, changing little with geographical area and host plant. All morphometric characters in B. mucronatus except for stylet length and female body length showed no significant differences between locations or hosts, suggesting they may not be affected by geographical area or host plant.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.292-298
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• 2003

This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531％, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.

• The Journal of the Korea Contents Association
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• v.9 no.12
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• pp.683-690
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• 2009

The purpose of this study is to evaluate the usefulness of high-b-values diffusion weighted magnetic resonance imaging for the preoperative detection of focal rectum cancers. 60patients with diffusion weighted imaging were evaluated for the presence of rectal cancers. Forty were male and twenty were female, and their ages ranged from 38 to 71 (mean, 56) years. Used equipment was 1.5Tesla MRI((GE, General Electric Medical System, Excite HD). Examination protocols were used the fast spin echo T2, T1 weighted imaging. All examination protocols were performed by the same location with diffusion weighted imaging for accuracy detection. The b-values used in DWI were 250, 500, 750, 1000. 1500, 2000$(s/mm^2)$. The rectum, bladder to tumor contrast-to-noise ratio (CNR) of MR images were quantitativlely analyzed using GE software Functool tool, four experienced radiologists and three radiotechnologists qualitatively evaluated image quality in terms of image artifacts, lesion conspicuity and rectal wall. These data were analysed by using ANOVA and Freedman test with each b-value(p<0.05). Contrast to noise ratio of rectum, bladder and tumor in b-value 1000 were 27.21, 24.44, respectively(p<0.05) and aADC value was $0.73\times10^{-3}$. As a qualitative analysis, the conspicuity and discrimination from the rectal wall of lesions were high results as $4.0\pm0.14$, $4.4\pm0.16$ on b-value 1000(p<0.05), image artifacts were high results as $4.8\pm0.25$ on b-value 2000(p<0.05). In conclusion, DWI was provided useful information with depicting the pre-operative detection of rectal cancers, High-b-value 1000 image was the most excellent DWI value.

• Journal of the Korean Institute of Telematics and Electronics B
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• v.32B no.10
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• pp.1358-1363
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• 1995

This paper presents a new learning method for a noise tolerant Fuzzy ART. In the conventional Fuzzy ART, the top-down and bottom-up weight vectors have the same value. They are updated by a fuzzy AND operation between the input vector and the current value of the top-down or bottom- up weight vectors. However, it can not prevent the abrupt change of the weight vector and can not achieve good performance for a noisy input vector. To solve the problems, we updated using the weighted sum of the input vector and the current value of the top-down vector. To achieve stability, the bottom-up weight vector is updated using the fuzzy AND operation between the newly learned top-down vector and the current value of the bottom-up vector. Computer simulations show that the proposed method prominently resolves the category proliferation problem without increasing the training epoch for stabilization in noisy environments.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.13 no.4
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• pp.14-20
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• 2017

Refrigerant having high global warming potentials will be phased out due to environmental protection issues. R410A has been widely used in geothermal heat pump. However, it has a little high GWP by 2088 value. One of the recommended substitute for R410A refrigerant is R452B which having a GWP by 698 value. In this paper, the heating and cooling performance of the water-to-water geothermal heat pump unit with R452B was experimentally investigated. The performance of the heat pump adopting R452B was also compared with the system applying R410A. The heating and cooling capacity of R452B heat pump system showed a slightly lower values within 2% comparing with R410A system. However, the R452B system's coefficient of performance was enhanced by 5.2% and 13.7% at heating and cooling mode, respectively.

• Journal of the Korean Society for Heat Treatment
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• v.5 no.3
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• pp.149-156
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• 1992

Transformation behavior and reversible shape memory effct of Ti-Ni-Cu alloys with various Cu content has been investigated by means of electrical resistivity measurement, differential scanning calorimetry. X-ray diffraction and strain gage sensor. The transformation sequence in Ti-Ni-Cu alloys substituted by Cu for Ni up to 5at.% occurs to $B2{\leftrightarrow}B19^{\prime}$ and it proceeds in two stages by addition of 10 at.%Cu. i.e. $B2{\leftrightarrow}B19{\leftrightarrow}B19^{\prime}$. But the content of Cu increases up to 20at.%, it has been transformed in one stage ; $B2{\leftrightarrow}B19$. The shape change of Ti-40Ni-10Cu alloy which was constrain aged in circular form bended in $B2{\leftrightarrow}B19$ transformation but it spreaded out in $B19{\leftrightarrow}B19^{\prime}$ transformation. The amount of reversible shape change (${\Delta}{\varepsilon}$) of Ti-47Ni-3Cu alloy constrain aged at $400^{\circ}C$ after solution treatment has a maximum value of about $5.6{\times}10^{-3}$, but that of cold rolled and constrain aged specimens exhibits a little value independent of Cu concentrations.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.24 no.1
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• pp.74-78
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• 2014

Objectives: Purpose of this study was to evaluate the noise level exposures at the different cannonball type and locations in the tank gun drill ranges. Methods: We visited the tank gun drill ranges and measured with a sound level meter(3M Quest SoundPro$^{TM}$) with the value of Peak(dB(A)). Results: The highest peak value of impulse noise level averaged 166.3 dB(A) at the site of loading solider. The highest peak value of impulse noise level by size of cannonball averaged 165.9 dB(A) at the 120 mm size cannonball of the tank. This result was significantly different from the other size of cannonballs such as 7.62 mm, 90 mm, and 105 mm(p < 0.001). Among the four types of soldier site on the tank, average noise levels of loading soldier, 156.6 dB(A), were higher than the other three types of soldier site (p > 0.05). Conclusions: This study confirmed that there were needed for a proper control to reduce the amount of impulse noise exposure at the tank gun drill ranges.

• Journal of the Korean Dietetic Association
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• v.4 no.1
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• pp.99-108
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• 1998

The purpose of this study was to investigate the effect of frying methods of chickens ; deep-fat frying with raw chickens(A), with pre-cooked chickens(B) on the physicochemical properties of frying oil and fried chickens in the school foodservice. Acid, peroxide and TBA value of frying oil were significantly increased by increasing the number of frying times and those of method A were higher than those of method B. On the contrary, Iodine value was decreased significantly with increasing the number of frying times but there is no significant difference between method A and B. In fatty acids, the content of saturated fatty acid increased while that of unsaturated fatty acid decreased as the frying times increased. Also viscosity, yellowness and redness increased significantly by increasing the number of frying times. The content of vitamin $B_1 $, of fried chicken by the frying methods was not significantly different, but vitamin $B_2 $the method A was higher than by the method B. Ca, P, Na, K and Fe contents of fried chickens by the method A were higher than those by the method B.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.893-898
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• 1996

This study is a continuous work for the standardization of children's kimchi preparation. In order to find out the proper red pepper powder for children's kimchi, four kinds of red pepper powder(A, B, C, D) sold in Kyungsang province were used as samples. The proximate composition, color value, capsaicinoids concentration and sugar content in four kinds of the red pepper powder were determined, and sensory evaluation of kimchi Prepared with those was carried out for different fermentation times. Moisture contents of red pepper powder A, B, C and D were in the range of 11.59~13.48%. Lipid and ash contents of samples were in the range of 7.59~8.39% and 4.34~7.45%, respectively. In comparision of color values measured by a Hunter colorimeter, red pepper powder A showed the highest value for a and b values. Also A showed the brightest color as measured in ASTA color and L value. Capsaicin concentration of D and dihydrocapsaicin concentration of C were found to be the highest among the sanlples. The capsaicin equivalent was in tile order of D>C>A>B. The content of total sugar was in the order of B>A>D>C. In the sensory evaluation of children's kimchi prepared with four kinds of red pepper powder, the color and total acceptability of kimchi prepared with A were found to be the best. The results of sensory evaluation between kimchi prepared with A and school supplied kimchi showed that the former was better. And the composition of A red pepper powder was as follows: capsaicin equivalent 24.l5mg%, total sugar content 15.79% and ASTA color value 178.2.