• International Journal of Concrete Structures and Materials
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• 제4권2호
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• pp.119-125
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• 2010

In this study, the effects of the fineness modulus of reactive aggregate on ASR expansion and ASR products have been investigated. The reactive aggregate used was metamorphic aggregate originated from Korea. ASR tests were conducted according to accelerated mortar bar test. The morphology and chemical composition of products formed in mortar bars, 5 years after the mortar bar test had been performed, were studied by scanning electron microscopy equipped with energy dispersive spectroscopy. Test results indicated that ASR expansion of mortar bars decrease in linear proportion to the fineness modulus of reactive aggregate. SEM images indicated that mortar bars showed reactive products formed in cement paste, within air voids and within cracks through particles except for the mortar bar with the fineness modulus of 3.25. The EDS analysis of the reactive products showed presence of silica, calcium and sodium, typical of ASR product composition.

• 한국수소및신에너지학회논문집
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• 제21권5호
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• pp.442-451
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• 2010

This paper describes the calculation method to obtain the product composition of coal pyrolysis at high pressure and high temperature. The products of coal pyrolysis should be determined for the coal gasifier simulation, and this is the first step of the coal gasifier simulation. The pyrolysis product distribution greatly affects the coal gasifier efficiency such as carbon conversion, cold gas efficiency and the syngas composition at the outlet of the gasifier. The present calculation method is based on the coal ultimate/proximate analysis and several correlations among gasifier pressure, coal properties and pyrolysis products. The calculated products for 5 coals have been compared with those from the commercial pyrolysis model.

• 한국IT서비스학회지
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• 제14권2호
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• pp.231-251
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• 2015

User Experience (UX) and Experience Innovation have been emphasized in the process of New Product Development (NPD). However, previous works which were conducted within the theme of UX mostly focused on the fragmentary aspects of user's experience in a specific usage-context only. For this reason, it is always hard to deal with questions on how to define the abstract concept of UX and how to apply this important keyword in actually NPD process both for satisfying potential users and for setting a market strategy. To address this issue, we focused on the fact that UX has an aspect of composition like pattern and structure. It means that we can understand the context of UX with clarifying characteristics of relations between user and experiential objects. Also, we referred to two sub-concepts of Complexity, Density and Centrality, as representative characteristics of relations in usage-context. Based on this theoretical background, we attempted to find UX design principles and concepts for NPD from the actual example cases of products and services in the real market. From these whole study process, we expect that our findings could have implications for academic and practical areas within the theme of Human-Centered Innovation.

• 한국인터넷방송통신학회논문지
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• 제14권3호
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• pp.105-110
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• 2014

휘처 지향 소프트웨어 프로덕트 라인 공학 방법은 휘처 단위로 프로덕트 라인의 핵심 자산을 개발하고, 이를 조합하여 쉽게 다양한 제품을 개발한다. 하지만 휘처를 조합하여 제품을 개발하는 동안 휘처상호작용문제를 효과적으로 대응하지 못하면, 개발된 제품이 원하는 대로 동작하지 않을 수 있다. 본 논문에서 휘처 간에 발생될 수 있는 원하지 않는 상호작용을 검출하는 기법과 이를 효과적으로 모듈화하는 방법을 제안한다. 제안된 방법의 적용가능성을 평가하기 위해서 공학용 계산기 프로덕트 라인에 적용하였다.

• 융합보안논문지
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• 제8권2호
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• pp.7-13
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• 2008

국내외적으로 보안제품 평가를 위해서 공통평가기준(CC)을 제정하여 제품을 평가한다. 이와 같은 기준은 제품의 복잡성과 함께 버전이 변화되어 제품 평가의 기준을 확대하고 있다. 하지만 개발자 입장에서 제품을 설계할 때 보안성 평가 지침에 적합한 형태로 접근하기가 매우 어렵다는 문제점이 있다. 이는 개발자에게 제시되는 평가기준이 불명확하기 때문이다. 이에 본 연구에서는 개발자를 위한 합성제품 평가 지침을 제시함으로써 정보보안 제품을 설계단계에서부터 보안 제품 기준을 명확히 도입할 수 있도록 방안을 제시하고자 한다.

• 한국환경과학회지
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• 제26권5호
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• pp.651-659
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• 2017

This study aimed to estimate the effects of replacing Mushroom By-Product (MBP) with Tofu By-Product (TBP) on the chemical composition, microbes, and rumen fermentation indices of Fermented Diets (FDs). The basal diet was formulated using MBP, TBP, rice bran, molasses, and inoculants. The MBP in the basal diet was replaced with TBP at 0, 5, and 10% on Dry Matter (DM) basis for the experimental diets. The experimental diets were fermented at $39^{\circ}C$ for 144 h. Chemical composition, pH, microbes, and rumen fermentation indices of the FDs were analyzed. With increasing TBP replacement, crude protein content of FDs increased (L, P < 0.001), whereas crude ash content decreased (L, P = 0.002). Lactic acid bacteria and Bacillus subtilis contents in the TBP-replaced FDs were higher than those in the control (P < 0.05), whereas pH level and mold count were lower (P < 0.05). With increasing TBP replacement, in vitro rumen digestibility of DM (L, P = 0.053) and neutral detergent fiber (L, P = 0.024) increased, wheres rumen pH changed (P = 0.026) quadratically. Rumen total volatile fatty acid (L, P = 0.001) and iso-butyrate contents (Q, P = 0.003) increased with increasing TBP replacement. In conclusion, this study indicates that the replacement of MBP with TBP could improve the quality of FD.

• 복식문화연구
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• 제31권1호
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• pp.34-52
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• 2023

In this study, text mining was conducted on the product names of skirts, pants, shirts/blouses, and dresses to analyze the characteristics of keywords appearing in online shopping product names. As a result of frequency analysis, the number of keywords that appeared 0.5% or more for each item was around 30, and the number of keywords that appeared 0.1% or more was around 150. The cumulative distribution rate of 150 terms was around 80%. Accordingly, information on 150 key terms was analyzed, from which item, clothing composition, and material information were the found to be the most important types of information (ranking in the top five of all items). In addition, fit and style information for skirts and pants and length information for skirts and dresses were also considered important information. Keywords representing clothing composition information were: banding, high waist, and split for skirts and pants; and V-neck, tie, long sleeves, and puff for shirts/blouses and dresses. It was possible to identify the current design characteristics preferred by consumers from this information. However, there were also problems with terminology that hindered the connection between sellers and consumers. The most common problems were the use of various terms with the same meaning and irregular use of Korean and English terms. However, as a result of using co-appearance frequency analysis, it can be interpreted that there is little intention for product exposure, so it is recommended to avoid it.

• 한국축산식품학회지
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• 제28권1호
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• pp.21-26
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• 2008

본 연구는 돼지 간을 이용한 spreadable liver product의 영양학적 특성을 조사하였다. 원료용 간의 수분함량은 70.5%, 단백질 20.3%, 지방 5.2%, 회분 1.2%의 결과를 보였다. 또한 제품의 수분함량은 55.3%, 단백질 19.4%, 조지방 21.6%, 조회분 3.7%로 나타났다. 아미노산 함량은 원료용 간이 18.69 g/100 g이었으며 그 중 glutamic acid가 2.57 g/100 g으로 가장 높게 나타났다 제품에도 아미노산 총 함량은 18.03 g/100 g으로 나타났으며, glutamic acid가 2.28 g/100 g으로 가장 높게 나타났다. 제품의 필수아미노산은 전체 아미노산 함량 중 42%를 차지하였다. 원료용 간에서 지방산 조성은 불포화지방산 중 oleic acid가 28.0%로 가장 높게 나타났으며, 포화지방산인 palmitic acid가 20.7%로 나타났다. 제품에서는 oleic acid의 함량이 40.0%, palmitic acid가 20.4%로 나타났다. 원료용 간 및 제품의 콜레스테롤 함량은 178.1 mg/100 g 및 11.8 mg/100 g로 나타났다. 무기질 함량은 원료용 간이 K가 362.2 mg/100 g이었으며 P의 함량은 339.1 mg/100 g로 높은 함량을 나타내었다. 제품의 무기질 함량은 원료용 간에 비해 Na가 894.5 mg/100 g로 높은 함량을 보였으며 P의 함량은 336.1 mg/100 g이며, K는 213.3 mg/100 g를 포함하였다. 그 외에도 Mg, Ca 및 Fe 등 다양한 무기질도 함유하고 있었다. 돼지 간을 이용한 spreadable liver product는 영양학적으로 매우 우수하며 가공제품으로 쉽게 이용될 수 있을 것이다.

• Asian-Australasian Journal of Animal Sciences
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• 제13권10호
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• pp.1422-1428
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• 2000

This investigation was conducted to evaluate the shrimp flesh (SF) and shrimp by-product (SB) of the most abundant shrimp species (Metapenaeus affinis, Penaeus semisulcatus and Penaeus monodon) caught in Central Vietnam, with the emphasis on yield, gross and amino acid (AA) composition and effect of heat treatment. The results showed that the mean edible SF and SB (head and shells with tail) yields of the three shrimp species averaged 56.7 and 43.3%, respectively, of the total wet body weight, with the M. affinis generating the highest by-product yield (45.7%) and P. semisulcatus (40.6%) the lowest. Significant differences in dry matter (DM), crude protein (CP) and ash content were found between SF and SB. The DM content of SF (21.5%) was lower than of SB (24.9%) and the ash content (on a DM basis) of the SB in all shrimp species was more than three times that of the SF (p<0.05), whereas the CP content was almost twice as high in the SF as compared with the SB (p<0.05). The SB of the three species contained (on a DM basis) between 44.0 and 49.8% CP (p<0.05) and between 13.5 and 18.1% chitin (p<0.05). The Ca content of SB differed also between species (p<0.05). On average, the sum of AA in SB corresponded to 89.3% of the CP and essential AA accounted for about 50% of the total AA. The most abundant AA were arginine, aspartic and glutamic acids, which accounted for 33% of the total AA. Minor, but significant differences in some AA concentrations of SB between species were observed (p<0.05). With the exception of the DM and ether extract content, all other chemical constituents of entire shrimp, SF and SB were not significantly affected by heat treatment (p>0.05).

• BMB Reports
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• 제33권6호
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• pp.510-513
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• 2000

Boar sperminogen was purified from the acid extracts of the washed epididymal spermatozoa by gel filtration through a Sephadex G-100 column, followed by preparative SDS-PAGE. The 32 kDa sperminogen band was sliced out from the preparative SDS-PAGE and 32 kDa sperminogen was eluted from the gel matrix. The purified 32 kDa sperminogen was subjected to amino acid composition analysis. The amino acid composition of the 32 kDa boar sperminogen showed significant differences from that of either boar proacrosin or ${\beta}-acrosin$, which signifies that 32 kDa sperminogen might not be a breakdown product of proacrosin-acrosin system and that the 32 kDa sperminogen is a different protein from proacrosin-acrosin system.