• Fisheries and Aquatic Sciences
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• v.24 no.7
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• pp.260-275
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• 2021

Aquaponics is a cultivation system that combines aquaculture and agricultural hydroponics. This study investigated the productivity of leafy vegetables cultivated in the hybrid biofloc technology-aquaponics (HBFT-AP) using Japanese eel fed two kinds of diets (Mash, commercial powdered feed and extruded pellet [EP]) and hydroponics (HP).The mash was fed to the fish in a type of a dough mixed with water for 6 weeks (Exp1) and switched to the EP containing 2.7% monobasic potassium phosphate (MKP) for subsequent 6 weeks (Exp2). Leafy vegetables of 8 cultivar were employed in the experiment and water quality [dissolved oxygen (DO, mg/L), pH, water temperature (℃), electrical conductivity (EC; ㎲/cm), turbidity (NTU), TAN (NH₃ + NH₄⁺) (mg /L), NO₂-N (mg/L), NO₃-N (mg/L) and PO₄-P (mg/L)] was measured 6 times a week. Leafy vegetable productivity (HBFT-AP vs HP) was compared in respective experiment, which was similar or somewhat higher in HBFT-AP. During the 12-week feeding trial, concentrations of nitrite (NO₂-N) and phosphorus (PO₄-P) were kept low in variability while total ammonia nitrogen (TAN) and NO₃-N levels increased with time in HBFT-AP. At the end of two feeding trials, values of weight gain (WG, %), feed efficiency (FE, %), specific growth rate (SGR, %) and protein efficiency ratio (PER) were higher in Exp2 than in Exp1. As well, higher values in hematocrit (PCV, %), plasma K (mEq/L) and inorganic phosphorus (mg/dL) were found (p < 0.05) in Exp2 where fish were fed the EP (EP: 38.60%, 2.80 mEq/L and 7.04 g/dL; Mash: 33.20%, 1.95 mEq/L and 5.50 g/dL). Leafy vegetables in HBFT-AP using Japanese eel fed the EP with MKP 2.7% had a productivity similar (4 kinds of cultivar) or somewhat higher (4 kinds of cultivar) compared to those in HP. Also, Japanese eel fed the EP showed higher values of Pi (m/dL) and K (mEq/L) in plasma compared to those fed commercial powder diet.

• Proceedings of the IEEK Conference
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• 2000.11d
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• pp.223-226
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• 2000

In this paper, we report detects system algorithm, adapted a perimetric mask and a generalized symmetry system, to detect a transformable material and find out a minute error cannot be noticed by a naked eye. In this thesis, supposed a stable detecting system applied a general image processing theory and perimetric mash algorithm to detect badness. And finally, detected some vague errors with the application of symmetry transform algorithm that accumulate a symmetry of minute error and put stress on it.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.160-166
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• 1996

In order to develop a pumpkin wine, the brewing conditions and sensory evalution of the wine were studied. The pumpkin can be made into wine by ethanol fermentation with Saccharomyces cerevisae. When the mash was adjusted 15aA pumpkin and 25% sugar and fermented for 15 days, the product was highly evaluted in color, flavor and taste. Contents of the refined pumpkin wine were 80mg/ml of total sugar, 70mg/ml of reducing sugar, 2.1 of acidity and 12% of ethanol, and it's pH was 3.6.

• Proceedings of the Korea Concrete Institute Conference
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• 1999.04a
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• pp.217-222
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• 1999

Usually, the failure of quasi-brittle materials is numerically difficult to describe because of the localization process with softening behavior. In this study, ADLE(Axial Deformation Link Elements) with stochastic material properties are developed to simulate the quasi-brittle material failure behavior. The ADLE method is adopted both Fictitious Crack Model and stochastic method to implement the fracture behavior with the localization behavior of quasi-brittle materials. The main objective of this paper is to show the mash independency and the capability of ADLE for the failure behavior of a quasi-brittle materials.

• Proceedings of the Korea Multimedia Society Conference
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• 2000.11a
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• pp.151-154
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• 2000

차량 번호판 영상을 안정적으로 추출하여 인식하는 방법에는 여러 가지 땅법들이 제시되어 왔다. 기존의 연구들은 번호판 영역 추출에는 높은 성공률을 보이고 있으나 상대적으로 문자 인식의 성공률이 그에 미치지 못해서 전체적인 인식 성공률에 저하를 가져오는 경우가 대부분 이었다. 따라서 본 연구에서는 칼라 정보를 이용하여 입력 영상의 밝기 보정과 번호판 영역을 추출하고 N4M (Normalized 4 - Mash)을 적용하여 문자인식 처리 시간을 단축시키고 인식글을 향상시킬 수 있었다.

• Proceedings of the Korea Information Processing Society Conference
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• 2007.05a
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• pp.601-604
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• 2007

공개된 웹 서비스를 가공하여 새로운 서비스를 만들어내는 매쉬업 서비스가 활발하게 개발되어 사용자에게 제공되고 있다. 그러나 이러한 매쉬업 서비스도 프로그래밍 수준에서 이루어지고 있어 매우 제한된 사람만 개발 할 수 있다는 단점이 있다. 본 논문에서는 이러한 메쉬업 서비스를 기술하고, 기술된 서비스를 효과적으로 실행할 수 있는 시스템을 제안한다.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.755-762
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• 2011

This study was conducted to investigate the physicochemical characteristics and sensory qualities of saccharified cherry tomato gruel with different ratios of cherry tomato by rice mash. Saccharified cherry tomato gruel containing 0, 15, 30 and 45% cherry tomato puree was prepared and proximate compositions, sweetness, pH, acidity, color, texture, free sugar and sensory analysis of the samples were measured. With increasing cherry tomato puree content, proximate compositions, sweetness and acidity of cherry tomato gruel increased, and pH decreased significantly p<0.05). Saccharified cherry tomato gruel prepared with 15-45% cherry tomato puree displayed significantly lower viscosity. As the level of cherry tomato puree increased, L-value decreased, whereas the a-value and b value increased. Free sugar contents of fructose and glucose contents increased while maltose content decreased. Free sugar content of cherry tomato rice gruel was ranged of 1.44-2.12, 0.53-1.66 and 0.49-0.86 respectively. Cherry tomato rice gruel with 30% added cherry tomato puree was the most preferred for color, flavor, taste, mouth feeling, texture, overall acceptability preference. From these results, we found that adding 30% cherry tomato puree was the best to make gruel with high sensory quality.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.1
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• pp.107-112
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• 2009

This study was conducted to investigate the effect of feed particle size and feed form on growth performance, nutrient metabolizability and intestinal morphology in broiler chickens. This experiment was a 2${\times}$2 factorial arrangement including two feed particle sizes (fine and coarse) and two feed forms (mash and pellet). A total of two hundred and eighty eight day-old male Arbor Acre broilers were used in this six week experiment. Birds were randomly allotted to four dietary treatments with six replicates per treatment and twelve birds per replicate. The results showed that pelleting diets resulted in greater ADG (p<0.01), greater ADFI (p<0.01) and lower feed to gain ratio (F/G) (p<0.05) during starter, grower and overall period. Also, pelleting improved both apparent metabolizable energy (AME) (p<0.01) and the apparent metabolizability of crude protein (p<0.05) and organic matter (p<0.05) regardless of the phase. Reduction of feed particle size enhanced AME (p<0.05) during d 19 to 21. Increased villus height (p<0.05) and crypt depth ratio (p< 0.05) within duodenum, jejunum, and ileum were observed in birds fed the pellet diet compared with those given the mash diet. In conclusion, results indicated that feed pellets might enhance performance by improving nutrient metabolizability and digestive tract development.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.46 no.9
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• pp.74-80
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• 2009

This paper describes a $2{\sim}6GHz$ CMOS frequency synthesizer that employs only one LC-tank voltage controlled oscillator (VCO). For wide-band operation, optimized LO signal generator is used. The LC-tank VCO oscillating in $6{\sim}8GHz$ provides the required LO frequency by dividing and mixing the VCO output clocks appropriately. The frequency synthesizer is based on a fractional-N phase locked loop (PLL) employing third-order 1-1-1 MASH type sigma-delta modulator. Implemented in a $0.18{\mu}m$ CMOS technology, the frequency synthesizer occupies the area of $0.92mm^2$ with of-chip loop filter and consumes 36mW from a 1.8V supply. The PLL is completed in less than $8{\mu}s$. The phase noise is -110dBC/Hz at 1MHz offset from the carrier.

• Journal of Microbiology and Biotechnology
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• v.27 no.4
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• pp.678-684
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• 2017

The aim of this study was to elucidate the changes in the microbial community and biochemical properties of a traditional sweet paste during fermentation. PCR-denaturing gradient gel electrophoresis (DGGE) analysis showed that Aspergillus oryzae was the predominant species in the koji (the fungal mixture), and the majority of the fungi isolated belonged to two Zygosaccharomyces species in the mash. The bacterial DGGE profiles revealed the presence of Bacillus subtilis during fermentation, and Lactobacillus acidipiscis, Lactobacillus pubuzihii, Lactobacillus sp., Staphylococcus kloosi, and several uncultured bacteria were also detected in the mash after 14 days of main fermentation. Additionally, during main fermentation, amino-type nitrogen and total acid increased gradually to a maximum of $6.77{\pm}0.25g/kg$ and $19.10{\pm}0.58g/kg$ (30 days) respectively, and the concentration of reducing sugar increased to $337.41{\pm}3.99g/kg$ (7 days). The 180-day fermented sweet paste contained $261.46{\pm}19.49g/kg$ reducing sugar and its pH value remained at around 4.65. This study has used the PCR-DGGE technique to demonstrate the microbial community (including bacteria and fungi) in sweet paste and provides useful information (biochemical properties) about the assessment of the quality of sweet paste throughout fermentation.