• 한국환경과학회지
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• 제17권5호
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• pp.537-546
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• 2008

The experiment was conducted to determine the effect of the mixed herbal medicine for the substitution of antibiotics on the performance of laying hens. Day old hyline 1,500 layer chicks were randomly assigned to 4 treatments. Control were 600 and three each treatment was 300. Eggs were collected at every weeks for measuring egg production and week 26, 27, 28 for chemical analyses. Chemical analyses were done for fatty acid profile of egg yolks, amino acid, antibiotics residue in eggs(collect eggs after supplying OTC 21ppm/bird/day to control for four day at 26, 27, 28) during the laying period($19{\sim}77wk$). On $0{\sim}4$ week, T-3 showed higher feed intake than those fed the other diets and on $5{\sim}13$ week, T-2 showed highest feed intake among treatments. After birds were moved ($14{\sim}18$ wk) CT-3 showed highest, but for overall rearing period, there was not significantly different among treatments. In conclusion the mixed herbal medicine did not tended to influence palatability to rearing birds. Egg quality(egg yolk color, haugh unit, eggshell breaking strength) showed no difference among treatments. Ratio of unsaturated fatty acid (mg/100g)/saturated fatty acid (mg/100g) was not difference among treatments, but linolenic acid and docosahexaenoic acid(DHA) of the mixed herbal medicine treatments showed higher then control. The antibiotics residue of CT, T treatments egg was not detected and control was not detected or below allowance. In conclusion the mixed herbal medicine can be possible to feed laying hen without antibiotics.

• 한국식품조리과학회지
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• 제6권4호통권13호
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• pp.59-68
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• 1990

Juices prepared from carrots, apples, and mandarin oranges were fermented with Leuconostoc mesenteroides or along with Saccharomyces cerevisiae. The pH of the fermented juices was not found significantly different between the mixed and single-cultured groups. The juices containing 0.5% NaCl had lower pH than the groups without 0.5% NaCl. The final pH of the single-cultured gruops was the highest among the sample groups. However, reducing sugar content of the mixed-cultured groups was lower than that of the single-cultured groups. The viable cells of the mixed-cutured groups were remarkably increased until 3 days of storage, and after 6 days they were gradually decreased. The results of the sensory evaluation demonstrated acidic, salty and alcoholic flavors were significantly different among the groups. The single-cultured group without salt was significantly more acidic than the non-pasteurized control group. The mixed-cultured group with salt was significantly more alcoholic than the group without salt and control groups. The non-pasteurized control group was significantly more homogeneous than the mixed-cultured groups and single-cultured group with salt. Preference ranking test showed that flavor and overall acceptability of the fermented juices was significantly different among the groups. Flavor of the single-cultured group without salt was found significantly better than those of the groups with salt. With the respect of overall acceptability, the single-cultured group without salt was significantly more acceptable than the non-pasteurized control group and the mixed-cultured group with salt.

• 한국통신학회논문지
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• 제25권7A호
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• pp.967-977
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• 2000

본 논문은 도립전자 시스템을 LFR(Linear Fractional Representation)로 표현하여 얻어진 일반화 제어대상에 대하여 혼합 ${H_2}/H_{\infty}$ 제어기법을 적용한다. 먼저, 일반화 제어대상을 얻기 위하여, LFR로 표현한 도립진자의 선형 모델을 유도한다. LFR에서 고려한 구체적인 불확실성은 3개의 비선형 성분과 1개의 진자질량 불확실성이다. 유도된 선형모델에 하중함수를 더하여 LFR 모델을 확대함으로써 일반화된 제어대상을 얻는다. 다음으로, 이 일반화 제어대상에 대하여 혼합 ${H_2}/H_{\infty}$ 제어기를 설계한다. 혼합 ${H_2}/H_{\infty}$ 제어기 설계를 위해서 LMI(Linear Matrix Inequalities) 기법을 이요한다. 설계된 혼합 ${H_2}/H_{\infty}$ 제어기의 제어성능과 강건 안정성을 평가하기 위해서 모의실험과 실물실험을 통하여 $H_{\infty}$ 제어기와 비교한다. 실험결과, $H_{\infty}$ 제어때 보다 적은 피드백 정보만으로도 혼합 ${H_2}/H_{\infty}$ 제어기는 도립진자의 진자각도 측면에서 $H_{\infty}$ 제어기보다 나은 강건 안정성과 제어 성능을 보인다.

• Archives of Reconstructive Microsurgery
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• 제23권1호
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• pp.1-7
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• 2014

Purpose: Recent studies have reported on application of fibrin glue composed of fibrinogen and thrombin to nerve anastomosis, which can be another candidate for vessel anastomosis. However, no research regarding the risk and effectiveness of thrombin in microvascular free tissue transfer has been reported. Therefore, the aim of study is to determine the risk and effectiveness of thrombin on microvascular free tissue transfer through clinical cases. Materials and Methods: Twenty-five patients underwent free flap reconstruction for soft tissue defect or bone exposure in our institute from March 2011 to February 2014. In the group using thrombin, dissolved powder thrombin (5,000 IU/amp) was mixed with 10 mL normal saline. Saline mixed with thrombin was applied on the flap, recipient, and around vessel anastomosis. In the control group, free flap was performed using the same method, except using thrombin. We analyzed the results between the two groups. Results: All flaps survived. The group using thrombin included 14 patients and the control group included 11 patients. Hematoma was found in two cases, respectively, in each group. The group using thrombin showed lower incidence of hematoma than the control group. No difference in survival rate of the flap was observed between the thrombin group and the control group. Conclusion: Results of this study showed that use of saline mixed with thrombin in free tissue transfer may be safe and effective for prevention of hematoma formation in the recipient site.

• 제어로봇시스템학회논문지
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• 제10권7호
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• pp.658-668
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• 2004

This paper is concerned with a control allocation strategy using the dynamic inversion and the pseudo inverse control which generates the nominal control input trajectories. In addition, an autopilot design method is proposed by using time-varying control technique which is time-varying version of the pole placement of linear time-invariant system for an agile missile with aerodynamic fin and thrust vectoring control. The control allocation proposed in this paper is capable of extracting the maximum performance by combining each control effector, aerodynamic fin and thrust vectoring control. The adopted time-varying control technique for the autopilot design enhances the robustness of the tracking performance for a reference command. The main results are validated through the nonlinear simulations with aerodynamic data.

• 동의생리병리학회지
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• 제19권2호
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• pp.475-480
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• 2005

This study is designed to find out the effect of Corydalidis Tuber Carthami Flos Paeoniae Radix Rubra mixed water extract on adjuvant arthritis, and to check the stability for Corydalidis Tuber Carthami Flos Paeoniae Radix Rubra mixed water extract about the liver. At first, rats were devided into four groups; Normal(Non-treated group with FCA), Control(Group administrated saline everyday for 1 week after treatment of FCA), Sample A(group administrated Corydalidis Tuber Paeoniae Radix Rubra Carthami Flos mixed water extract $9mg/200{\sim}220g$ everyday 1 week after treatment of FCA) and Sample B(Group administrated Corydalidis Tuber Paeoniae Radix Rubra Carthami Flos mixed water extract $18mg/200{\sim}220g$ everyday 1 week after treatment of FCA). After then, separated searches were made on the change of edema rate, the number of WBC, the contented quantities of total protein, total bilirubin, GOT, GPT in the serum. Result : In the right planter edema, both of Sample groups showed a decrease with statistical significance in comparison with control group. In the WBC count, Sample B group showed a decrease with statistical significance in comparison with control group and also sample A group showed a decrease, but did not show statistical significance. In the serum total protein, both of samples did not show statistically significant decrease in comparison with the control group. In the serum total bilirubin, GOT and GPT, both of samples did not show any harmful change about the liver in comparison with the control group. According to the above results, it is concluded that Corydalidis Tuber Paeoniae Radix Rubra Carthami Flos mixed water extract had the therapeutic effect of anti-inflammation in adjuvant arthritis with no injury to liver.

• Asia Marketing Journal
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• 제15권1호
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• pp.83-105
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• 2013

During recent decades, the number of mixed attribute products (henceforth mixed products), which have both utilitarian and hedonic benefits, has increased dramatically. Despite these products' growing popularity, academic research has paid little attention to them, and there remains a gap between theory and the real world. Hence, our study was undertaken to understand consumers' perceptions about and behaviors toward mixed products, as well as factors affecting the evaluation and choice of these products. We divided mixed attribute products into two categories: mixed utilitarian products (utilitarian products adding hedonic attributes) and mixed hedonic products (hedonic products adding utilitarian attributes). We then showed how adding different attributes affects consumers' perception, willingness to pay (WTP), and the choice of mixed attribute products compared to pure utilitarian or pure hedonic products. We conducted an experiment using a within-subject design. A total of 160 office workers and college students participated in the study. The pure utilitarian product used in the study was orange juice, and the mixed utilitarian product was carbonated orange juice. The pure hedonic product was chocolate, and the mixed hedonic product was polyphenol enriched chocolate. Results showed that consumers perceived a mixed utilitarian product to be less utilitarian, less pleasurable and more guilty than a pure utilitarian product. On the other hand, a mixed hedonic product was perceived to be more utilitarian, less pleasurable and less guilty than a pure hedonic product. Also, WTP for a mixed hedonic product was higher than WTP for a pure hedonic product, but WTP was lower for a mixed utilitarian product than for a pure utilitarian product. Furthermore, mixed hedonic products were likely to be evaluated more favorably when they were presented together with pure hedonic products, more so than when they were presented alone. Finally, when compared to low self-control participants, high self-control participants chose mixed hedonic products more frequently. The present study contributes to the existing literature on utilitarian and hedonic consumption by adding to the sparse literature on the consumption of products that have both utilitarian and hedonic purposes. Also, our research findings provide several useful implications for practitioners in related fields. First, the current study provides marketers with a useful guide for understanding consumers' perceptions of these types of products, and helps to predict how adding different attributes influences these products. Second, this study has examined the conditions that may moderate the evaluation and choice of hedonic base products and this finding will serve as a good reference for marketers of mixed hedonic products in marketing communication strategy, in-store marketing and targeting. Specifically, comparative advertising with a pure hedonic product will be beneficial for a mixed hedonic product. Also, displaying mixed hedonic products near pure hedonic products may enhance the effectiveness of in-store marketing of mixed hedonic products.

• 동아시아식생활학회지
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• 제25권3호
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• pp.440-450
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• 2015

Effects of Doenjang and Chunggukjang on rheological properties of bread flour were investigated based on falling number, RVA, farinogram, colorimeter, rheofermentometer and SEM. The falling number of bread flour was highest among all samples, and mixed flours containing Chunggukjang showed lower falling number than Doenjang. RVA showed that initial pasting temperatures of the control mixed flour of Doenjang and Chunggukjang increased sequentially, whereas peak viscosities were reversed and final viscosities showed similar results. In the farinogram, consistencies and water absorptions decreased with increasing quantity of Doenjang and Chunggukjang. Developments, stabilities, time to breakdowns and farinogram quality numbers of the mixed flour containing Doenjang were higher than those of Chunggukjang and greater addition decreased values. In the rheofermentometer test, height of maximum dough development of mixed flours containing Chunggukjang were lower than that of flours containing Doenjang. Total volumes, retention volumes and retention coefficients of mixed flours containing Doenjang and Chunggukjang were lower compared to the control. For features, SEM showed that mixed flour containing Chunggukjang showed a faded boundary compared to flour containing Doenjang. All of results showed that the various activities of Chunggukjang were more potent than those of Doenjang.

• Bulletin of the Korean Chemical Society
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• 제31권2호
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• pp.483-486
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• 2010

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1994년도 가을 학술발표회 논문집
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• pp.423-428
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• 1994

High strength concrete was placed at the mass concrete slabs, walls, pillars of RC building from August till August. And the construction is going on now. This paper presents mix design, production, quality control and experience with field application of high strength ready-mixed concrete under hot weathered conditions. It is shown to be possible to produce high strength concrete that has 45MPa compressive strength using superplasticizer and cement replaced with 20% fly-ash with appropriate control.