• Proceedings of the KSRS Conference
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• 2007.10a
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• pp.434-437
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• 2007

Maps contain and effectively visualize a number of spatial information. Advances in GIS enable researchers to analyze and represent spatial information through digital maps. Choropleth maps represent different quantities showing usually rates, percentages or densities. Generally, researchers make choropleth maps using raw rates. But, if the events are rare, raw rates cannot be sufficient in representing spatial phenomena. That is to say, if the population is large and events are rare, we cannot be sure that the raw rate is correct. The objective of this study is to make choropleth maps by several rate calculation methods and compare them. We use three methods in choropleth mapping; a raw rate, empirical Bayesian method, and spatial rate method which use prior probabilities. The experiments reveal that maps are somewhat different by used methods. We suggest that a raw rate method can not be an only way to make a rate map and researchers should choose an appropriate method for their objectives.

• Textile Coloration and Finishing
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• v.21 no.1
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• pp.67-72
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• 2009

To investigate the strong and effective sericin fixing agents and conditions, raw silk fibers were treated with the mixtures of urea-formalin, thiourea-formalin and melamine-formalin as sericin fixing agents, respectively. And the treated raw silk fibers were degummed by the degumming liquors of alkaline detergent and sodium carbonate to confirm the hardness of sericin fixation. The weight of raw silk fibers was decreased in the process of sericin fixation treating at 80$^{\circ}C$ for 60min. The effective sericin fixation was obtained by treating at $60{\sim}80^{\circ}C$ for 15min with the mixture of melamine and formalin. The mixture of melamine and formalin showed an outstanding ability of sericin fixation because the three amino groups of melamine were able to cross-link the hydroxy amino acids of sericin such as serine with the assistance of formalin.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.27-31
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• 1990

These experiments were carried out to compared with components of AGM and raw beef. The results obtained were summarized as follows: 1) In proximate compositions of raw beef and AGM, water, protein, and fat were 71.21% and 48.47%, 29.35% and 21.85%, 5.36% and 14.95%, respectively. 2) Total amounts of amino acids of AGM were higher than raw beef, and glutamic acid was the highest in both, but methionine was the lowest in AGM, and cystine, in raw beef. 3) In fatty acids composition, unsaturated fatty acids were 90.4%, and linoleic acid (57.63%), among them, was the highest in AGM. But in raw beef, saturated fatty acids were 35.2%, and oleic acid, among them, was the highest content.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.526-532
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• 2011

The formula feed has been valuated its superiority in the aquaculture industry. However, the fish farmer is preferred the raw feed than the formula feed yet. The objectives of this study are to clarified the reason of lower usage of formula feed in aquaculture. We referred to the literature and the enquete, and inspected on-site for this study. Two types of managements, formula feed-usage or not, were compared and analyzed. The results show that the perception of formula feed are changing even though the quality of formula feed is not clear and the growth efficiency is lower than raw feed, because the domestic supply of raw feed was not smooth and the cost was raised.

• Speech Sciences
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• v.10 no.1
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• pp.109-116
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• 2003

This study was conducted to determine changes of voice after consuming raw egg, apple, and pear. Ten college students vocalized /a/ before and after having raw egg, apple, and pear. Dr. Speech was utilized to obtain acoustic changes of subjects' voice. A t-test was performed to analyze changes of voice before and after consuming raw egg, apple, and pear. No significant difference was found in acoustic measurements before and after having the 3 food items. However, the subjects seemed to show some improvements in jitter, HNR, and NNE in the order of raw egg, apple and pear even though they did not reach a statistical significance. It was concluded that a more systematic research paradigm was needed in order to objectively reject or substantiate the results of the current investigation.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.34 no.4
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• pp.25-34
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• 2011

In this paper, we investigate an inventory system where a single manufacturer purchases and processes raw materials in order to deliver finished goods to multiple retailers. Earlier study in this type of supply chain only consider a single raw material in order to produce finished goods, but we consider multi-raw materials in order to produce finished goods. Also, we develop an iterative solution procedure to find the order quantity for the finished goods and raw materials, and the number of shipments between manufacturer and retailers that minimizes the total cost per unit time of the raw materials ordering and holding, manufacture's setup and finished goods holding, the retailer's ordering and inventory holding. Numerical examples are presented to illustrate that jointly considering the total cost results in less total cost than that of considering them separately.

• Journal of the Korean Society for Heat Treatment
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• v.36 no.1
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• pp.33-39
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• 2023

In this study, the effect of mixing condition of raw material powders possessing various particle size and particle size distribution on thermite reaction efficiency was investigated. When fine raw powders are used, rather the reaction yield tends to decrease due to agglomeration. In contrast, coarse raw powders make deteriorate the contact area between raw material powders containing Al reducing agent. To ensure the optimal thermite reaction efficiency, it is required to optimize a mixture condition of raw material powders prior to thermite reaction. From the current experiment, the maximum thermite reaction efficiency is 77%, which came from Nb₂O₅ + NiO +Al mixtures with size distribution from 9.25 to 22.63 ㎛.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.170.2-170.2
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• 2010

The amount of the heating and cooling energy of water source heat pump using the raw water from the Paldang water intake station is investigated in the study. The Han river water is conveyed in the large-size shallowly buried pipe. Averaged water temperature at the position, 27 km from the Paldang water intake station, is increased by $1.11^{\circ}C$ due to the geothermal energy transfer under the ground, therefore the raw water has more thermal energy than the river water. To estimate of the thermal energy for the raw water, it is assumed that the water source heat pump is used for the heating and cooling ventilation. When $5.0^{\circ}C$ temperature difference energy of the raw water is used in the heat pump system all the year except for the January and February in which $3.0^{\circ}C$ temperature difference energy is used. It is predicted that total 5,766.3 Tcal could be used in the metropolitan area a year, which is about 3.0% of the river water unutilized energy resources.

• Journal of the Korea Institute of Military Science and Technology
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• v.20 no.5
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• pp.620-632
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• 2017

A chemical vapor curing method(CVC) was developed to cure polycarbosilane(PCS) fibers by using cyclohexene vapour as a non-oxygen active reactant, instead of air in oder to prepare the silicon carbide(SiC) fiber with low oxygen content. A cross-linked PCS fibers by cyclohexene vapor showed a completely different variation in IR spectra in comparison to the air-cured PCS fiber. CVC method resulted in less than 3 wt% in oxygen content. In this experiment conditions, The average tensile strength and modulus of SiC fiber obtained by CVC had 1995 MPa and 183 GPa respectively, which is higher than that of SiC fiber prepared by air-curing process.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.649-658
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• 2020

This study compared aroma compositions and sensory aroma attributes of raw and cooked Tenebrio molitor larvae (mealworms). Main sensory aroma attributes of raw mealworms were strong wet-soil-like, and less-intense oily, shrimp-like and sweet-corn-like. Quantitatively, the major aroma components of raw mealworms were hydrocarbons and aldehydes. As cooking proceeded, sweet-corn-like, roasted, and fried-oil-like sensory attributes were increasingly perceived with steaming, roasting, and frying, respectively. Some pyrazines, pyrrolidines, and carbonyls increased or appeared in roasted and fried mealworms. Partial least squares regression also showed differences in raw and cooked mealworms based on aroma components and their sensory attributes. Unlike raw mealworms, steamed mealworms had a relatively strong sweet-corn-like aroma attribute, which was related to 2,4,6-trimethyl-heptane, 2,4-dimethyl-dodecane, and 3,5-dihydroxy-6-methyl-2,3-dihydropyran-4-one. In comparison, roasted and fried mealworms exhibited roasted, shrimp-like, and fried-oil-like aroma attributes, which were associated with intermediates of the Maillard reaction and lipid oxidation, such as pyrazines, alcohols, and aldehydes. This result during thermal reactions was very similar to those of meat and/or seafood. The use of mealworms as a savory-type flavor enhancer can be expected.