• Applied Chemistry for Engineering
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• v.19 no.2
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• pp.173-178
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• 2008

Calcium lactate was prepared by reacting lactic acid with precipitated calcium carbonate (PCC) which was prepared by carbonation process (calcite) and solution process (aragonite). Effects of PCC morphology (calcite and aragonite) on calcium lactate by the solution process were investigated experimentally. Despite the slow forming rate at the initial stage, the final yield of calcium lactate appeared higher when calcite was used. Therefore, the maximum yield of calcium lactate using aragonite was 85.0% and that using calcite was 88.7%, respectively. For both cases, the optimum temperature for the preparation appeared at around $60^{\circ}C$. Furthermore, the increase in lactic acid concentration over 2.0 mol% increased slurry viscosity and deteriorated mass transfer, which resulted in low yield of calcium lactate for both cases. SEM analyses showed that the prepared calcium lactate appeared as plate-like crystal form, irrespective of PCC morphologies, reaction temperatures, and concentrations of lactic acid.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.611-617
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• 1990

This study was conducted to breed a high vitamin $B_{12}$ producer by the fusion of protoplasts between Bacillus natto and Bacillus megaterium. Auxotrophic mutants of Bacillus natto SH-34 ($thr^-try^-rif^r$) and Bacillus megaterium BK-13 ($arg^-ade^-lys^-str^r$) which showed high protease activity and production of vitamin $B_{12}$, respectively, were isolated for the fusion experiment. Protoplasts were induced by incubating the cells with lysis solution containing $500{\mu}/ml$ lysozyme, and the ratio of protoplast and regeneration formation were ranged from 99% and 67%, respectively. Fusion frequencies of fusants between Bacillus natto SH-34 and Bacillus megaterium BK-13 were appeared in the ranges of $1.0{\times}10^{-5}$ under the treatment of 30% PEG 6000 containing 3% PVP. The fusant, MNF-72 showed the highest product yield of $7.85{\mu}g/g-cell\;vitamin\;B_{12}$ in production medium. For the improvement of productivity, the immobilization of fusants with sodium alginate was carried out. In batch and continuous fermentation systems, the productivity were determined to be $0.58{\mu}g/ml.hr\;and\;0.80{\mu}g/ml.hr\;vitamin\;B_{12}$ under optimum condition, respectivity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• The Korean Journal of Mycology
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• v.29 no.2
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• pp.91-98
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• 2001

The mycelial morphology during submerged cultivation of Ganoderma ludium using by air-lift fermenter system were analyzed by image processing system and the characterization of mycelial morphology were investigated. In submerged culture using medium with different ammonium phosphate concentrations, the various morphological forms of G. lucidum mycelium were observed. The filamentous forms such as non-branched long filamentous mycelium, non-branched short mycelium, branched long filamentous mycelium, branched short mycelium, entangled mycelium and clump were observed, and also, and also, the pelleted forms such as smooth pellet, rough pellet and hollow rough pellet were observed. The mycelial morphology was changed from the filamentous to the pelleted forms by addition of ammonium phosphate. The fractal dimensions of pelleted and filamentous forms were 1.05 and 1.3, respectively, while the fractal dimension of mixtures of pelleted and filamentous forms was 1.16. Therefore, the fractal dimension was found to be more effective index for the detection of the mycelial morphology and morphological change during batch cultivation. The circularity was also found to be useful for evaluating the surface growth of pelleted mycelium.

• KIPS Transactions on Software and Data Engineering
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• v.1 no.2
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• pp.127-136
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• 2012

Many research of hand gesture recognition based on vision system have been conducted which enable user operate various electronic devices more easily. 3D position calculation and meaningful gesture classification from similar gestures should be executed to recognize hand gesture accurately. A simple and cost effective method of 3D position calculation and gesture spotting (a task to recognize meaningful gesture from other similar meaningless gestures) is described in this paper. 3D position is achieved by calculation of two cameras relative position through pan/tilt module and a marker regardless with the placed position. Fuzzy garbage model is proposed to provide a variable reference value to decide whether the user gesture is the command gesture or not. The reference is achieved from fuzzy command gesture model and fuzzy garbage model which returns the score that shows the degree of belonging to command gesture and garbage gesture respectively. Two-stage user adaptation is proposed that off-line (batch) adaptation for inter-personal difference and on-line (incremental) adaptation for intra-difference to enhance the performance. Experiment is conducted for 5 different users. The recognition rate of command (discriminate command gesture) is more than 95% when only one command like meaningless gesture exists and more than 85% when the command is mixed with many other similar gestures.

• The Journal of the Korea institute of electronic communication sciences
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• v.14 no.5
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• pp.907-916
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• 2019

In this paper, we propose a new five-qubit multiple bit flip code that can completely protect the target qubit from all multiple bit flip errors using only CNOT gates. The proposed multiple bit flip codes can be easily extended to multiple phase flip codes by embedding Hadamard gate pairs in the root error section as in conventional single bit flip code. The multiple bit flip code and multiple phase flip code in this paper share the state vector error information by four auxiliary qubits. These four-qubit state vectors reflect the characteristic that all the multiple flip errors with Pauli X and Z corrections commonly include a specific root error. Using this feature, this paper shows that low-cost implementation is possible despite the QECC design for multiple-flip error correction by batch processing the detection and correction of Pauli X and Z root errors with only three CNOT gates. The five-qubit multiple bit flip code and multiple phase flip code proposed in this paper have 100% error correction rate and 50% error discrimination rate. All QECCs presented in this paper were verified using QCAD simulator.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.20 no.6
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• pp.77-83
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• 2020

The heat treatment facility is in a situation where the scope of application of the remote IOT system is expanding due to the harsh environment caused by high heat and long working hours among the root industries. In this heat treatment process environment, the IOT middleware is required to play a pivotal role in interpreting, managing and controlling data information of IoT devices (sensors, etc.). Until now, the system controlled by the heat treatment remotely was operated with the command of the operator's batch system without overall monitoring of the site situation. However, for the safety and precise control of the heat treatment facility, it is necessary to control various sensors and recognize the surrounding work environment. As a solution to this, the heat treatment safety support system presented in this paper proposes a support system that can detect the access of the work manpower to the heat treatment furnace through thermal image detection and operate safely when ordering work from a remote location. In addition, an OPEN CV-based deterioration analysis system using DNN deep learning network was constructed for faster and more accurate recognition than general fixed hot spot monitoring-based thermal image analysis. Through this, we would like to propose a system that can be used universally in the heat treatment environment and support the safety management specialized in the heat treatment industry.

• The Korean Journal of Nuclear Medicine Technology
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• v.14 no.2
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• pp.197-202
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• 2010

Purpose: Recently, many hospitals have been tried to increase the satisfaction of the outpatients through blood-gathering, exam, result notice and process in a day. Each laboratory has been used the automatic equipment for the rapid requests of the result notice and the increase of the reliability and efficiency. Current automatic equipments that have been limited short TAT(Turn-Around Time)because of the restricted batch lists and 1 tip-5 detectors. The Gamma Pro which is made in Korea to improve the shortcomings of existing automation equipment, complemented with capacity to perform a wide range of domestic automation equipment. In this study, we evaluated the usefulness and reliability of short TAT by comparing Gamma Pro with current automatic equipment. Materials and Methods: We studied the correlation between Gamma Pro and RIA-mat 280 using the respective 100 specimens of low or high density to the patients who were requested the thyroid hormone test (Total T3, TSH and Free T4) in Samsung Medical Center Sep. 2009. To evaluate the split-level Gamma Pro, First, we measured accuracy and carry over on the tips. Second, the condition of optimal incubation was measured by the RPM (Revolution Per Minute) and revolution axis diameter on the incubator. For the analysis for the speed of the specimen-processing, TAT was investigated with the results in a certain time. Result: The correlation coefficients (R2) between the Gamma Pro and RIA-mat 280 showed a good correlation as T3 (0.98), TSH (0.99), FT4 (0.92). The coefficient of variation (C.V) and accuracy was 0.38 % and 98.3 % at tip 1 and 0.39 % and 98.6 % at tip 2. Carry over showed 0.80 % and 1.04% at tip 1 and tip 2, respectively. These results indicate that tips had no effect on carry over contamination. At the incubator condition, we found that the optimal condition was 1.0mm of diameter at 600RPM in 1.0mm and 1.5mm of at 500RPM or 1.0mm and 1.5 mm of diameter at 600 RPM. the Gamma Pro showed that the number of exam times were increased as maximum 20 times/day comparing to 6 times/day by current automatic equipment. These results also led to the short TAT from 4.20 hour to 2.19 hours in whole processing. Conclusion: The correlation of between the Gamma Pro and RIA-mat 280 was good and has not carry over contamination in tips. The domestic automation equipment (Gamma Pro) decreases the TAT in whole test comparing to RIA-280. These results demonstrate that Gamma Pro has a good efficiency, reliability and practical usefulness, which may contribute to the excellent skill to process the large scale specimens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1829-1836
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• 2013

This study is carried out to investigate the physicochemical characteristics, microbial population, and sensory characteristics during fermentation of Korean traditional rice wine with addition of glutinous rice. The fed-batch fermentation of rice was performed by Nuruk and yeast for 10 days at $28^{\circ}C$ in a water bath. The four fermentation batches included 0, 10, 15 and 20% of glutinous rice based on the total rice contents. The growth of total viable cells, lactic acid bacteria (LAB), and yeasts were similar among the four batches during the fermentation period. The population for total viable cells and LAB were increased for the first 3 days, and decreased slowly until 10 days. The number of yeast cells was rapidly decreased after day 6, when the alcohol content reached about 15% for all the fermentation batches. Physicochemical characteristics, such as pH, total acidity, and reducing sugars, were not different with the increase of additional glutinous rice contents. The ethanol production was higher in Korean traditional rice wine from non-glutinous rice (17.1%) than ones from glutinous rice (15.8~16.7%). For the sensory evaluations, Korean traditional rice wine with 15% glutinous rice was highly preferred due to the highest sweetness.

• Journal of Korea Entertainment Industry Association
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• v.14 no.6
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• pp.139-150
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• 2020

The data processing of this study focuses on the textom and social media words about three areas: 'Corona 19 and professional baseball', 'Corona 19 and professional baseball', and 'Corona 19 and professional sports' The data was collected and refined in a web environment and then processed in batch, and the Ucinet6 program was used to visualize it. Specifically, the web environment was collected using Naver, Daum, and Google's channels, and was summarized into 30 words through expert meetings among the extracted words and used in the final study. 30 extracted words were visualized through a matrix, and a CONCOR analysis was performed to identify clusters of similarity and commonality of words. As a result of analysis, the clusters related to Corona 19 and Pro Baseball were composed of one central cluster and five peripheral clusters, and it was found that the contents related to the opening of professional baseball according to the corona 19 wave were mainly searched. The cluster related to Corona 19 and unrelated to professional baseball consisted of one central cluster and five peripheral clusters, and it was found that the keyword of the position of professional baseball related to the professional baseball game according to Corona 19 was mainly searched. Corona 19 and the cluster related to professional sports consisted of one central cluster and five peripheral clusters, and it was found that the keywords related to the start of professional sports according to the aftermath of Corona 19 were mainly searched.