• Corrosion Science and Technology
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• v.5 no.3
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• pp.94-98
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• 2006

The next generation nuclear power reactor will use Pb-Bi as the cooling material. The steel structure materials such as HT-9 used in the reactor suffer from corrosion when they are exposed to high temperature Pb-Bi. Therefore corrosion should be prevented to use Pb-Bi as the coolant material without any safety problem. One method is to control the oxygen content in Pb-Bi. An appropriate amount of oxygen in Pb-Bi can produce a thin oxide layer on steel, and this layer protects the steel from corrosion attack. Since the required oxygen content in Pb-Bi is in the range of $10^{-5}$ to $10^{-7}$ wt%, this small oxygen content can be controlled by flowing a mixture of hydrogen gas and water vapor. The stagnant corrosion test of HT-9 samples was performed by controlling the oxygen content up to 2,000 hours. The corrosion behavior of HT-9 was analyzed at the temperatures of $500^{\circ}C$ and $650^{\circ}C$ with a reduced condition and a oxygen content of $10^{-6}$ wt%.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.992-998
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• 1997

For the development of kimchi seasoning, fish sauces were desalted using electrodialyzer and some chemical components were analyzed. The salt content of fish sauce was adjusted to 20%, 15%, 10%, 5%, 2% and pH, total nitrogen (TN) content, amino nitrogen (AN) content and $NH_3$ content was determined. During desalting process pH was increased and TN, AN content also increased. But $NH_3$ content was decreased. It was surposed that $NH_3$ was eliminated with $Na^+$ because similar charge characteristic. In conclusion, using electrodialyzer fish sauce could be desalted to less than 2% and salt and moisture was co-eliminated.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.2
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• pp.79-86
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• 2017

This study was conducted to analyze seasonal and annual variations in rice quality and factors affecting the quality, for quality evaluation of the brand rice varieties produced in Jeonnam region. Coefficient of variation (CV) values for the seasonal variation in the rice quality were 3.1% in Toyo value, 2.1% in whiteness, 1.6% in protein content, 1.0% in moisture content, and 0.4% in head rice ratio. Quality characteristics of the brand rice varieties generally showed a decreasing tendency after April, as the months progressed. CV values for the annual variation in the rice quality were relatively high at 5.6% in protein content and 5.2% in Toyo value whereas those for whiteness and head rice ratio were relatively low, at 2.7% and 1.8%, respectively. Palatability and protein content showed high correlations with minimum air temperature, sunshine hours, rainfall, and daily temperature range. Head rice ratio had a negative correlation with daily temperature range whereas chalky rice ratio had a positive correlation with rainfall. Based on these results, we formulated a multiple regression equation to estimate palatability of cooked rice using protein content, whiteness, head rice ratio, and moisture content as follows: y = - 6.71a + 2.27b + 1.29c + 0.51d - 15.34 ($R^2$=0.51*) (y: palatability of cooked rice, a: protein content, b: moisture content, c: whiteness, d: head rice ratio).

• Journal of the Ergonomics Society of Korea
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• v.34 no.5
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• pp.377-399
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• 2015

Objective: The aim of this study is to understand and identify the critical issues in vision research area using content analysis and network analysis. Background: Vision, the most influential factor in information processing, has been studied in a wide range of area. As studies on vision are dispersed across a broad area of research and the number of published researches is ever increasing, a bibliometric analysis towards literature would assist researchers in understanding and identifying critical issues in their research. Method: In this study, content and network analysis were applied on the meta-data of literatures collected using three search keywords: 'visual search', 'eye movement', and 'eye tracking'. Results: Content analysis focuses on extracting meaningful information from the text, deducting seven categories of research area; 'stimuli and task', 'condition', 'measures', 'participants', 'eye movement behavior', 'biological system', and 'cognitive process'. Network analysis extracts relational aspect of research areas, presenting characteristics of sub-groups identified by community detection algorithm. Conclusion: Using these methods, studies on vision were quantitatively analyzed and the results helped understand the overall relation between concepts and keywords. Application: The results of this study suggests that the use of content and network analysis helps identifying not only trends of specific research areas but also the relational aspects of each research issue while minimizing researchers' bias. Moreover, the investigated structural relationship would help identify the interrelated subjects from a macroscopic view.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.63-63
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• 2022

Wheat flour can be categorized into bread, all-purpose, cake flour according to its protein content. Since optimal wheat flour protein content is different for each end use, it is necessary to diversify the nitrogen fertilizer methods depending on the end use and cultivar. Optimal wheat flour protein content of soft wheat (for cake flour) is lowest (<=10%) among all end use, it is necessary to develop nitrogen fertilizer methods for high yield and low protein content. In order to analyze the yield and quality changes of soft wheat as nitrogen fertilizer amount and splitting timing, soft wheat cultivar 'goso' was sown on paddy soil in jeunju, Republic of Korea ('21.10). the amount of nitrogen fertilizer was divided into 4 levels by adjusting 2kg/10a increments from 5.1 to ll.lkg/lOa, and in the N 7.1 and 9.1 kg/1 Oa(standard) treatment, N amount divided into sowing date:regrowing stage=3:7,4:6(standard), 5:5. In regrowing stage, Tiller number and N fertilizer amount at sowing date showed a correlation; y=-121.14x²+792.66x-525.41 (R²=0.77^*, y: Tiller number/m², x: N amount at sowing date(kg/10a)). Tiller number in regrowing stage was the highest when the nitrogen fertilizer amount at sowing date was 3.23kg/10a. spike number per m² was the highest when N fertilizer was divided into sowing date:regrowing stage=3:7(N amount: 9.1kg/10a). If N fertilizer amount was fixed, grain yield was also the highest when N fertilizer was divided into sowing date :regrowing stage=3:7. Also, N amount at sowing date and grain yield showed no correlation, but N amount at regrowing stage and grain yield showed significant correlation. As N amount increased, protein content also showed a tendency to increase.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.6
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• pp.785-790
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• 2011

This study investigated the nutritive quality of olive flounder Paralichthys olivaceus fed either moist pellet (MP) or moist pellet mixed with mushroom extract (MPME) for 6 months. There was no significant difference in crude protein or extractive nitrogen in the muscle of flounder fed MP versus MPME (P > 0.05). The total amino acid content in the muscle of flounder fed MP was $15.22{\pm}5.24$ g/100 g, compared to $19.90{\pm}2.90$ g/100 g for flounder fed MPME. Essential amino acid content was $7.04{\pm}2.21$ g/100 g in the muscle of flounder fed MP versus $8.94{\pm}2.50$ g/100 g for MPME. Total amino acid content was higher in the muscle of olive flounder fed MPME, while essential amino acid content was higher in flounder fed MP. The ratio of non-essential amino acids to essential amino acids was $0.86{\pm}0.07$ for flounder fed MP and $0.81{\pm}0.08$ for flounder fed MPME. There was no significant difference in free amino acid content and fatty acid composition. The breaking strength of muscle of olive flounder fed MP was higher ($1.44{\pm}0.51\;kg/cm^2$) than in flounder fed MPME ($1.29{\pm}0.30\;kg/cm^2$). There was no evidence that dietary additives, such as mushroom extract, increase growth rate or nutritive quality of olive flounder.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.20-27
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• 2017

Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.

• Computers and Concrete
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• v.20 no.2
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• pp.165-176
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• 2017

Textile Reinforced Cementitious Composite (TRCC) became the most common construction material lately and have excellent properties. TRCC can be employed in the manufacture of thin-walled facade elements, load-bearing integrated formwork, tunnel linings or in the strengthening of existing structures. These composite materials are a combination of matrix and textile materials. There isn't much research done about the usage of polymer modified matrices in textile reinforced cementitious composites. In this study, matrix materials named as fine grained concretes ($d_{max}{\leq}1.0mm$) were investigated. Air entraining effect of polymer modifiers were analyzed and air void content of fine grained concretes were identified with different methods. Aim of this research is to study the effect of polymer modification on the air content of fine grained concretes and the role of defoamer in controlling it. Polymer modifiers caused excessive air entrainment in all mixtures and defoamer material successfully lowered down the air content in all mixtures. Latex polymer modified mixtures had higher air content than redispersible powder modified ones. Air void analysis test was performed on selected mixtures. Air void parameters were compared with the values taken from air content meter. Close results were obtained with tests and air void analysis test found to be useful and applicable to fine grained concretes. Air void content in polymer modified matrix material used in TRCC found significant because of affecting mechanical and permeability parameters directly.

• The Research Journal of the Costume Culture
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• v.28 no.6
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• pp.830-844
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• 2020

The fourth Industrial Revolution, known as digital transformation, has made MZ generation to be the focus of the new consumer market, brought about the use of technological platforms a new consumption method. Currently, as various types of content collaboration are emerging that specifically targeting at the MZ generation. Content collaboration are considered an integration of content to create new values through co-existence and co-prosperity. This study identified the characteristics of collaboration of fashion brands from 2018 using literature and online news articles, and identified and classified through case studies of it determined movie content, game and virtual characters. By this research, it shown that collaboration with movie contents have increased the collaborative synergy by using the story in global media content. Collaboration with mobile games was generally used by young casual and sportswear brands. These brands which utilized characters from mobile games popular with to attract more teen consumers and strengthen brand awareness by adding values of high-technology and scarcity to the familiar images. In addition, collaboration with virtual characters has expanded value of the collaborative approach on expanding the range of advanced digital technology, from a promotional strategy during the distribution process through to the use of virtual models. As such, collaboration using the various types of content has developed beyond simple integration of identities among various areas, integrated products or brands that as a new value.

• International Journal of Advanced Culture Technology
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• v.8 no.3
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• pp.247-253
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• 2020

It has emerged Food-content among various forms of 1-person media through social media. Food-content influencer also market products through 1-person media, generating revenue through increased views and subscribers of 1-person media. It also sells products through sponsorship. In general, there is a profit structure through 1-person media viewing, but research on how restaurant companies generate profits directly through food-content is insufficient. In addition, research on converting subscribers to consumers through food-contents is minimal. In this paper, we propose an experiential application system based on the behavior of food-content creators. The proposed system collects and categorizes food-content information, and maps between highly related words to organize into keyword categories. The ontology tag-based concept network applied to the proposed system connects representative information by pre-extracting/mapping information related to information requests among a wide range of data. This method maps relevant food-content information to provide the user with data collected/storage in the form of an application. The user uses the application while watching the food eaten by the influencer and creator. And, it is meaningful that the user could be provided is provided with information about the food they want to eat.