• Journal of Korea Multimedia Society
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• v.8 no.3
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• pp.313-321
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• 2005

Digital halftoning is a process to produce a binary image so that the original image and its binary counterpart appear similar when observed from a distance. Among digital halftoning methods, error diffusion is a procedure for generating high quality bilevel images from continuous-tone images but blurs the edge information in the bilevel images. To solve this problem, we propose the improved error diffusion using local spatial information of the original images. Based on the fact that the human vision perceives not a pixel but local mean of input image, we compute edge enhancement information(EEI) by appling the ratio of a pixel and its adjacent pixels to local mean. The weights applied to local means is computed using the ratio of local activity measure(LAM) to the difference between input pixels of 3$\times$3 blocks and theirs mean. LAM is the measure of luminance changes in local regions and is obtained by adding the square of the difference between input pixels of 3$\times$3 blocks and theirs mean. We add the value to a input pixel of quantizer to enhance edge. The performance of the proposed method is compared with conventional methods by measuring the edge correlation. The halftone images by using the proposed method show better quality due to the enhanced edge. And the detailed edge is preserved in the halftone images by using the proposed method. Also the proposed method improves the quality of halftone images because unpleasant patterns for human visual system are reduced.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.832-838
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• 2011

Physicochemical and sensory characteristics of rice cookies prepared with various levels of amylose content were investigated in this study. Dough pH of Jinsumi and Milyang 261 cookies was decreased by addition of rice flour. Density of dough with 100% substituted Jinsumi flour had the largest value of 1.09 g/mL, whereas that of Milyang 261 cookies showed no significant difference. Spread ratio of cookies was the largest in the cookies containing Jinsumi, and Milyang 261 constituted the 50% group. Preservation ability of Milyang 261 cookies surpassed above 30%. Lightness of Jinsumi and Milyang 261 cookies increased with increasing rice flour content. The results of our sensory evaluation demonstrated that the control sample was significantly more preferable in terms of overall acceptability compared to others. These results suggest that adding 30% Milyang 261 flour is the best substitution ratio for rice cookies.

• Journal of Aquaculture
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• v.13 no.3
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• pp.207-213
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• 2000

Five diets, containing different levels (0.3-1.5%) of n-3 highly unsaturated fatty acids (n-3HUFA) adjusted by adding different ratio of squid liver oil and soybean oil to 8% lipid, were fed to the rockfish (130 g) for 8 weeks. Mean weight gain and feed efficiency were lowest in the fish fed the diet containing 0.3% n-3HUFA. These values improved with increasing squid liver oil, and showed linear relation up to 0.6% n-3HUFA, Using the brocken line model, the dietary n-3HUFA requirement was estimated as about 0.9 % for optimal weight gain of the fish. Crude lipid levels of the liver in 0.3-0.6%) n-3HUFA diets were significantly higher than in the 1.5% n-3HUFA diet (P<0.05). Fatty acid composition of polar lipid in the liver were directly affected by dietary lipid sources. The level of n-3HUFA of polar lipid in the liver increased with dietary n-3HUFA levels, although 18:2n-6 content decreased. Hence the n-3HUFA requirement of a growing rockfish is 0.6-0.9% of diet.

• Journal of the Korea Concrete Institute
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• v.17 no.5 s.89
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• pp.769-774
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• 2005

Fluosilicic acid(H2SiF6) is recovered as an aqueous solution which absorbs $SiF_4$ produced from the manufacturing of industrial-graded H3PO4 or HF. Generally, fluosilicates are the salts produced by the reaction of H2SiF6 and metal salts. Addition of fluosilicates to cement endows odd properties through unique chemical reaction with the fresh and hardened cement. This study was performed to know mechanical properties and watertightness using fluosilicates based composite made from fluosilicates and other compounds. Mix proportions for experiments were modulated at 0.45 of water to cement ratio and $0.0-2.0\%$ of adding ratio of fluosilicates based composite. Evaluation for mechanical properties of concrete was conducted to know fresh state of concrete, hardening state of concrete, and watertightness. Evaluation for watertightness of concrete was carried out permeability, absorption test and porosity analysis. In addition. Scanning Electron Microscopy(SEM) and Energy Dispersive X-Ray(EDX) used for investigating micro-structure and atomic component distributed in hardened concrete. It is ascertained that characteristics of mechanical properties and watertightness was more improved than non-added because of packing role of fluosilicates based composite and pozzolanic reaction of soluble $SiO_2$. Also, concrete added fluosilicates based composite had a tendency to delay setting time and only $0.5\%$ addition of fluosilicates based composite delayed 150 minutes compared with non-added.

• Fisheries and Aquatic Sciences
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• v.22 no.10
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• pp.23.1-23.10
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• 2019

Background: Taurine is a conditional essential amino acid for fish. A study was conducted to investigate the compensating effect of supplemental taurine in diets for red seabream (Pagrus major) on impaired growth performance by fish meal (FM) replacement with soybean meal (SM) at low water temperature (14.15 ± 1.95 ℃). Methods: A FM-based diet was considered as a high FM diet and three other experimental diets were formulated to replace FM with SM by 20, 35, or 50% (HFM, SM20, SM35, or SM50, respectively) without taurine and other four diets were formulated by adding 1% taurine to the diets (HFM-T, SM20-T, SM35-T, or SM50-T, respectively). Triplicate groups of fish (108.9 ± 1.58 g/fish) were distributed into 24 polyvinyl circular tanks (215 L) with 20 fish per tank and fed one of the diets to satiation for 20 weeks. Results: Growth performance and feed utilization of red seabream were significantly improved by the dietary taurine supplementation. SM20-T and SM35-T diets increased fish growth that are comparable to HFM diet. Feed intake, feed conversion ratio, and protein efficiency ratio of fish fed SM20-T and SM35-T diets were not significantly different from those of HFM group. Dietary taurine supplementation in each FM replaced group numerically increased innate immunity of the fish. Lysozyme and superoxide dismutase activities were significantly decreased in fish fed SM35, SM50, and SM50-T diets compared to those of fish fed HFM diet while they were not significantly lower in SM20, SM20-T, SM35, and SM35-T groups. Glutathione peroxidase activity was significantly lower in fish group fed SM50 diet while SM50-T group did not significantly lower compared to that of HFM group. The relative expression level of hepatic IGF-1 mRNA was improved in fish fed taurine-supplemented diets compared to their respective SM diets. Conclusions: Growth performance and feed utilization of red seabream can be accelerated or restored by 1% taurine supplementation when they are fed high level of SM up to 35% in diets during low water temperature season.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.2
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• pp.689-696
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• 2017

The practical applications of ordinary high-fluidity concrete have been limited due to several drawbacks, such as high hydration heat, high amount of shrinkage, and non-economic strength development. On the other hand, due to its advantages, such as improvement of construction quality, reduction of construction cost and period, the development of high-fluidity concrete is a pressing need. This study examined the properties of high-fluidity concrete, which can be manufactured on the low binders using a viscosity agent to prevent the segregation of materials. The optimal viscosity agent was selected by an evaluation of the mechanical properties of high-fluidity concrete among six viscosity agents. The acrylic type and urethane type viscosity agents showed the best performance within the range where no material separation occurred. The mechanical properties were evaluated to examine the optimal amount of AC and UT viscosity agent added by mixing two viscosity agents according to the adding ratio and blending them together with high performance water reducing agent. When the ratio of the AC : UT viscosity agents was 5:5, it was most suited for high-fluidity concrete with low binders by increasing the workability and effect of the reducing viscosity.

• Journal of Pharmaceutical Investigation
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• v.35 no.5
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• pp.323-328
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• 2005

The purpose of the present study was to evaluate the bioequivalence of two torasemide tablets, Torem tablet (Roche Korea Co., Ltd., Korea, reference drug) and Boryung Torsemide tablet (Boryung Pharmaceutical Co., Ltd., Korea, test drug), according to the guidelines of Korea Food and Drug Administration (KFDA). After adding an internal standard (furosemide) to human serum, serum samples were extracted using 5 mL of ethyl acetate. Compounds were analyzed by reverse-phase HPLC method with UV detection. This method showed linear response over the concentration range of 0.05 ug/mL with correlation coefficient of 0.999. The lower limit of quantitation using 0.5 mL of serum was 0.05 ug/mL which was sensitive enough for pharmacokinetic studies. Twenty-eight healthy male Korean volunteers received each medicine at the torasemide dose of 20 mg in a $2{\times}2$ crossover study. There was a one-week washout period between the doses. Serum concentrations of torasemide were monitored by an HPLC-UV for over a period of 12 hr after the administration. $AUC_{t}$(the area under the serum concentration-time curve from time zero to 12 hr) was calculated by the linear trapezoidal rule method. $C_{max}$ (maximum serum drug concentration) and $T_{max}$ (time to reach $C_{max}$) were compiled from the serum concentration-time data. Analysis of variance was carried out using logarithmically transformed $AUC_{t}$ and $C_{max}$. No significant sequence effect was found for all of the bioavailability parameters indicating that the crossover design was properly performed. The 90% confidence intervals of the $AUC_{t}$ ratio and the $C_{max}$ ratio for Boryung Torsemide/Torem were log 0.97-10g 1.03 and log 0.93log 1.12, respectively. These values were within the acceptable bioequivalence intervals of log 0.80-log 1.25. Thus, the criteria of the KFDA guidelines for the bioequivalence was satisfied, indicating Boryung Torsemide tablet and Torem tablet are bioequivalent.

• Journal of Korean Ophthalmic Optics Society
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• v.2 no.1
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• pp.111-126
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• 1997

I concluded as follows after analyzing the problem of the curriculum in the Department of Optical Science at a college of professional education for the purpose of training desireable opticians. The years required for competing a course of study at the Department of Optical Science at a college of professonal education have to be extended from the present two school years to three years for the short run and have to be extended to four years for the long run. The distribution ratio of subjects in the slate examination should be readjusted and the field of contect lens. Also the system of the slate examination should strengthen by adding practical processing test with the present selective written examination. The Curriculum of department of Optical Science curriculum at a college of professional education should be reorganized reinforce experiment and practice, namely, the subject for experiment and practice, such as Making of specific glasses and Test method of phorpter etc, should be reinforced. The knowledge for goods should be included in clinical training and it is reasonable to constitute the theory vs the practice in the ratio of five to five. The number of the Department of Optical Science should be increased two or more for per forty students and it is desirabled that only the professors who major optical Science or opthalmic medical science, or have Optician Licence should give lecture. The experiment a practice should be enlarged and it is necessary to secure or to adopt practice hours, practice site, machinery and parts, practice assistant and etc. It is reasonable that clinical training include the knowledge of goods, business practice and etc. and that a practice examiner has the qualification as an optician who has education background higher that the college of professional education.

• Journal of the Korea Organic Resources Recycling Association
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• v.11 no.4
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• pp.97-104
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• 2003

Hydrogen fermentation of food waste and sewage sludge was performed in serum bottles under various volatile solids(VS) concentrations(0.5~5.0%) and mixing ratios of two substrates(0:100-100:0, VS basis). Full quadratic equations, optimal conditions, and 90% acceptable conditions for hydrogen production potential and rate were obtained using cumulative methane production data and response surface methodology. The specific hydrogen production potential of food waste was higher than that of sewage sludge. However, hydrogen production potential increased as sewage sludge composition increased up to 13~19% at all the VS concentrations. The maximum specific hydrogen production potential of 122.9 mL/g $carbohydrate_{added}-COD$ was found at the waste composition of 87:13(food waste:sewage sludge) and the VS concentration of 3.0%. The relationship between carbohydrate concentration, protein concentration, and hydrogen production potential indicated that enriched protein by adding sewage sludge might enhance hydrogen production potential. The maximum specific hydrogen production rate was 111.2 mL $H_2/g$ VSS/h. Food waste and sewage sludge were, therefore, considered as a suitable main substrate and a useful auxiliary substrate, respectively, for hydrogen production.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.