• Journal of Magnetics
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• v.17 no.3
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• pp.219-224
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• 2012

In the present study, changes in signal-to-noise ratio (SNR) and apparent diffusion coefficient (ADC) of the diffusion-weighted images in the normal livers were investigated using changes in b values in 1.5 T MR (magnetic resonance) instruments. Respective diffusion-weighted images and ADC map images were obtained from 20 healthy individuals by increasing b values from 50 to 400 and 800 $s/mm^2$ using 1.5T MR scanner between January 2011 and November 2011. At each ADC map image obtained at each b value, ADCs in the right hepatic lobe, spleen and kidney were measured. As a result, ADCs of the right hepatic lobe, spleen and kidney have gradually decreased in the diffusion-weighted images in accordance with the reduced b value. This outcome may be used as preliminary data for applications to various abdominal diseases.

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1119-1127
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• 2019

This study analyzes the content of niacin, B1, and B2, which are among the water-soluble vitamin B group, in cultivars of the commonly consumed agricultural products of apples, peaches, nectarines and strawberries to compare content differences and to use results as base material for the Korean Food Composition Table. While the vitamin B1 content of apples according to different cultivars was found to be within the ranges of 0.063-0.208 mg/100g, and the content of vitamin B2 was found to be within the value ranges of 0.006-0.031 mg/100g, no niacin was found. The vitamin B1 content of peaches and nectarines according to different cultivars was found to be within the value ranges of 0.014-0.276 mg/100g, the content of vitamin B2 was found to be within he value ranges of 0.019-0.042 mg/100g, and niacin content was found to be within the value ranges of 0.298-1.096 mg/100g. The vitamin B1 content of strawberries according to cultivars was found to be within the value ranges of 0.112-0.394 mg/100g, the content of vitamin B2 was found to within the value ranges of 0.001-0.027 mg/100g, and niacin content was found to be within the value ranges of 0.388-0.809 mg/100g. Therefore, when nutrient composition analysis databases for the fruits of apples, peaches, and strawberries are constructed, cultivar factors must be put into consideration. In addition, differences can be found according to fruit harvest times, cultivation methods, and environmental factors, so related additional is needed.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.16 no.1
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• pp.131-145
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• 2013

The purposes of this research are : to analyze biotop type and carry out conservation value assessment in study areas, Daegu Science Park national industrial complex; to supply basic data for the landscape ecological planning; and to improve the application of assessment model with the development of Biotop Value Assessment Tool (B-VAT). The result is as follows. First of all, the field survey showed 434 species of flora and 220 species of insecta. According to the result of biotop type analysis in the biotop classification system with field survey, 13 biotope groups and 63 biotope types were classified. In the map of biotop type classification, readjusted farmland biotop(FA) was prevalent and forest biotop(E) was shown to the southeast side of the site. Next, according to the first assessment with B-VAT, total 19 biotop types including natural river(BA) with abundant plants had I grade and total 16 biotop types such as vegetable garden adjacent to river(BC) had V grade. In terms of the second assessment, we analyzed total 30 areas, total 82 areas, respectively, which had special meaning for the conservation of species and biotop(1a, 1b) and which had meaning for the conservation of species and biotop(2a, 2b, 2c). This research will be a basic data, which can solve the damage problem systematically and control it landscape-friendly with biotop classification and assessment which we developed. In particular, we expect that biotop value assessment tool(B-VAT) with GIS will be a great contribution to popularity compared with the value model by complicated algorism such as adding-matrix, weight and equal distribution. In addition, this will save the time and improve the accuracy for hand-counting.

• Journal of Korean Society of Rural Planning
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• v.18 no.4
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• pp.13-26
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• 2012

The purpose of this study is to select the study area, which will be formed into Daegu Science Park as an national industrial complex, and to assess the landscape value based on biotop classification with different polygon forms, and to develop and computerize Biotop Value Assessment Tool (B-VAT) based on GIS. The result is as follows. First, according to the result of biotop classification based on an advanced analysis on preliminary data, a field study, and a literature review, total 13 biotop groups such as forrest biotop groups and total 63 biotop types were classified. Second, based on the advanced research on landscape value assessment model of biotop, we development biotop value assessment tool by using visual basic programming language on the ArcGIS. The first application result with B-VAT showed that the first grade was classified into 19 types including riverside forest(BE), the second grade 12 types including artificial plantation(ED), and the third class, the fourth grade, and the fifth grade 12 types, 2 types, and 18 types respectively. Also, according to the second evaluation result with above results, we divided a total number of 31 areas and 34 areas, which had special meaning for landscape conservation(1a, 1b) and which had meaning for landscape conservation(2a, 2b, 2c). As such, biotop type classification and an landscape value evaluation, both of which were suggested from the result of the study, will help to scientifically understand a landscape value for a target land before undertaking reckless development. And it will serve to provide important preliminary data aimed to overcome damaged landscape due to developed and to manage a landscape planning in the future. In particular, we expect that B-VAT based on GIS will help overcome the limitations of applicability for of current value evaluation models, which are based on complicated algorithms, and will be a great contribution to an increase in convenience and popularity. In addition, this will save time and improve the accuracy for hand-counting. However, this study limited to aesthetic-visual part in biotop assessment. Therefore, it is certain that in the future research comprehensive assessment should be conducted with conservation and recreation view.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.323-328
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• 1993

Benzo(a)pyrene [B(a)P], one of the polycyclic aromatic hydrocarbons (PAHs) is known as a potent carcinogen. As lipid consumption increases recently, the toxic effect of overheated lipid foods and fats ＆ oils were reported increasingly. In this study, the contents of B(a)p, other PAHs and rancidities of soybean oil were determined, and then the proper heating temperature, time and frequency were recommended, The work was carried out using soybean oil heated at $180\pm$5^{\circ}C$$, $200\pm$5^{\circ}C$$, and $300\pm$5^{\circ}C$$,for 50 hours. Acid Value(AV) and Conjugated Diene Value of samples were determined. The contents of B(a)P and other PAHs contents of all samples were masured by HPLC/UV method. The results obtained were as follows; Each content of PAHs in the fresh soybean oil was: Pyr 1.093, B(a)A 0.986, Ch 1.147, DMBA 1.082, B(e)P 0.664, Per 1.135, B(a)P 0.146, DBA 1.053, 3-MC 0.05 rg/kg. When the soybean oil was heated at $180\pm$5^{\circ}C$$, for 10, 20, 30, and 50 hours, B(a)P conterlts in heated soybean oils were 0.391, 0.692, 0.451, and 0.372 $\mu\textrm{g}$/kg respectively. Acid value of them were 0.26, 0.26, 0.29, and 0.33, and conjugated diene value was 0.67, 0.76, 0.99, and 1.04, respectively. When the soybean oil was heated at $200\pm$5^{\circ}C$$,and $300\pm$5^{\circ}C$$,for 10, 20, 30, and 50 hours, B(a)P coiltents in soybean oil heated at $200\pm$5^{\circ}C$$,were 0.844, 0.512, 0.479 and 0.247 Ig/kg respectively, Acid value 0.22, 0.21, 0.23 and 0.51 and CDNV 0.39, 0.49, 3.27, and 3.89. B(a)P contents in soybean oil heated at $300\pm$5^{\circ}C$$,were 0.466, 0.706, 0.607 and 0.247$\mu\textrm{g}$/kg respectively, Acid value 0.47, 1.57, 3.90, and 6.42 and CDNV 0.65, 2.15, 3.00, and 3.88.

• Journal of Animal Science and Technology
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• v.56 no.7
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• pp.25.1-25.6
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• 2014

This study was carried out to investigate the association of POU1F1 (POU domain, class 1, transcription factor 1, Pit1, renamed as POU1F1) gene with backfat thickness (mm), carcass weight (kg), pH, and color values ($L^*$, $a^*$, $b^*$) in crossbred pigs (Landrace ${\times}$ Yorkshire ${\times}$ Duroc). Frequency of the AA genotype indel was at the highest level (66.67%). Frequency of A allele (0.81) was higher than that of b allele (0.19). This population followed Hardy-Weinberg equilibrium. Carcass weights and $a^*$ values of the three genotypes were all significantly different (p < 0.05), respectively. However, backfat thickness, $L^*$, $b^*$, visual color, and pH of the three genotypes were not significantly different (p > 0.05). Visual color was negatively correlated with $L^*$ (r = -0.521) and $b^*$ (r = -0.390) values, $L^*$ value was correlated with $b^*$ (r = 0.419) value, and $a^*$ value was positively correlated with $b^*$ (r = 0.612) value. These results indicate that the POU1F1 gene affected carcass weight and meat redness.

• Korean Journal of Mathematics
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• v.23 no.4
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• pp.571-590
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• 2015

Let a, b, q be integers with q > 0. The homogeneous Dedekind sum is dened by $$\Large S(a,b,q)={\sum_{r=1}^{q}}\(\({\frac{ar}{q}}\)\)\(\({\frac{br}{q}}\)\)$$, where $$\Large ((x))=\{x-[x]-{\frac{1}{2}},\text{ if x is not an integer},\\0,\hspace{75}\text{ if x is an integer.}$$ In this paper we study the mean value of S(a, b, q) by using mean value theorems of Dirichlet L-functions, and give some asymptotic formula.

• Journal of Nutrition and Health
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• v.11 no.3
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• pp.25-30
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• 1978

A study was planned to evaluate the influence of continual heating at $150{\pm}5^{\circ}C$ and $170{\pm}5^{\circ}C$ respectively upon edible oils for frying the several food. Two kinds of domestic edible oils (Sample A and B) were collected by random sampling from market and in order to estimate deterioration degrees at both temperatures previously mentioned, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV) and carbonyl value (CV) were measured at intervals due to its optical density. Those values were examined and compared according to the temperatures and times, and it was concluded as follows: 1) TBA value was rapidly increased until 24 hours in both temperatures and after 1 day its value have shown a slower increase as compared with initial rapid reaction. 2) Acid value and peroxide value of both oils (A & B) used for frying were increased continuously during heating and the changes in these values were dependent on the thermal oxidation, and moreover at low temperature $(150{\pm}5^{\circ}C)$ these values were found to be increased more readily than at high temperature $(170{\pm}5^{\circ}C)$. 3) Carbonyl value of both sample A and B show almost the same increasing rate at either $150{\pm}5^{\circ}C$ or $170{\pm}5^{\circ}C$ in proportion to the heating time. 4) It was found that there were differences between the chemical changes caused by heating sample A and B at high and low temperature.

• Journal of Life Science
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• v.12 no.6
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• pp.654-660
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• 2002

This study was carried out to investigate the effect of addition of perilla leaf(PL) powder and carcass grade on the surface color, residual nitrite and shelf-life of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage(A sausage), grade B pork sausage containing perilla leaf(B sausage), grade I pork sausage(C sausage) and grade I pork sausage containing perilla leaf(D sausage) and the surface color, residual nitrite, pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS) and total bacterial counts of the samples were determined during storage at 4$^{\circ}C$. $L^*$ value of pork sausage showed the highest early stage of storage, pork sausage containing PL was lower than pork sausage without PL. The $a^*$ value of A sausage had the lowest on the storage of 8th week, B sausage had the highest on the storage of 4th week, and the $a^*$ value of C and D sausage were not significantly different during storage. The$a^*$ value of pork sausage containing PL was lower than pork sausage without PL, the $b^*$ value was higher than pork sausage without PL. The residual nitrite of pork sausage containing PL highly decreased until storage for 2 weeks, pork sausage without PL highly decreased until storage for 4 weeks, therefore addition of PL was affected in the reduction of residual nitrite of pork sausage. The pH of A and B sausage decreased until storage at 4 weeks, but increased from 6 weeks. The VBN contents were 6.7~8.4 mg% in the early stage of storage, was 16.1~19.5 mg% on the storage of 8th weeks. The TBARS of pork sausage were increased gradually during storage. Pork sausage containing PL showed lower value than pork sausage non added PL during storage. The total bacterial counts of pork sausage were increased gradually during storage, pork sausage containing PL was lower than that of free PL during storage.

• Restorative Dentistry and Endodontics
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• v.32 no.1
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• pp.19-27
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• 2007

The purpose of this study is to develope new dental color-space system. Twelve kinds of dental composites and one kind of dental porcelain were used in this study. Disk samples (15 mm in diameter, 4 mm in thickness) of used materials were made and sample's CIE $L^*a^*b^*$ value was measured by Spectrocolorimeter (MiniScan XE plus, Model 4000S, diffuse/$8^{\circ}$ viewing mode, 14.3 mm Port diameters, Hunter Lab USA) The range of measured color distribution was analyzed. All the data were applied in the form of T### which is expression unit in CNU Cons Dental Color Chart. The value of $L^*$ lies between 80.40 and 52.70. The value of $a^*$ are between 10.60 and 3.60 and $b^*$ are between 28.40 and 2.21. The average value of $L^*$ is 67.40, and median value is 67.30. The value of $a^*$ are 2.89 and 2.91 respectively. And for the $b^*$, 14.30 and 13.90 were obtained. The data were converted to T### that is the unit count system in CNU-Cons Dental Color Chart. The value of $L^*$ is converted in the first digit of the numbering system. Each unit is 2.0 measured values. The second digit is the value of $a^*$ and is converted new number by 1.0 measured value. For the third digit $b^*$ is replaced and it is 2.0 measured unit apart. T555 was set to the value of $L^*$ ranging from 66.0 to 68.0, value of $a^*$ ranging from 3 to 4 and $b^*$ value ranging from 14 to 16.