• Journal of Korean Society of Forest Science
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• v.102 no.4
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• pp.571-577
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• 2013

This study was carried out to establish the construction guidelines of soil erosion control structures for a restoration of mountain stream with analysis of water quality around constructed soil erosion control structures in mountain streams. Water pH of the Uidong valleys in Bukhansan (Mt.) was similar between the constructed soil erosion control structures of lower stream areas [pH 6.53(6.25~6.82)] and the non-constructed areas of upper stream areas [pH 6.32(5.73~6.90)]. Mean concentration of dissolved oxygen was also similar between the constructed soil erosion control structures of lower steam areas [10.2 mg/L(9.9~10.4 mg/L)] and the non-constructed areas of upper stream areas [10.3 mg/L (9.6~10.6 mg/L)]. Mean electric conductivity was similar between the lower [$63.9{\mu}S/cm$ ($32.6{\sim}120.4{\mu}S/cm$)]a nd the upper stream areas [$62.2{\mu}S/cm$ ($40.3{\sim}89.5{\mu}S/cm$)]. Mean concentration of anions was also similar between the lower [15.94 mg/L (3.43~7.98 mg/L)] and the upper stream areas [14.51 mg/L (2.56~4.29 mg/L)]. Water pH of the Honggei valleys in Sancheong-gun was similar between the lower [pH 6.86(6.50~7.10)] and the upper stream areas [pH 6.89(6.61~7.12)]. Mean concentration of dissolved oxygen was also similar between the lower [11.9 mg/L(11.5~12.3 mg/L)] and the upper stream areas [12.2 mg/L (11.6~12.6 mg/L)]. Mean electric conductivity was similar between the lower [$633.4{\mu}S/cm$ ($31.6{\sim}34.6{\mu}S/cm$)] and the upper stream areas [$32.7{\mu}S/cm$ ($31.4{\sim}34.3{\mu}S/cm$)]. Mean concentration of anion was also similar to both stream areas [1.0 mg/L (0.1~2.2 mg/L)]. Water quality in the Uidong and the Honggei valleys was not significantly different between the constructed soil erosion control structures of lower stream areas and the non-constructed areas of upper stream areas. It will be needed to study the time-series analysis of water quality before and after the construction of soil erosion control structure the restoration of mountain streams because the water quality in mountain streams could be affected during the construction processes of structures.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.247-258
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• 1994

A total of 31 commercial dried marine food products, consisting of 14 fishes, 2 shellfishes and 2 seaweeds species were analyzed for their contents of precusors of N-nitrosamine such as dimethylamine(DMA), trimethylamine(TMA), trimethylamine oxide (TMAO), betaine and nitrate and nitrite nitrogen as factors of N-nitrosamine formation. Carcinogenic N-nitrosamines were extracted by a steam distillation apparatus and were analyzed for their components using a gas chromatography-thermal energy analyzer. N-nitrosodimethylamine(NDMA) was confirmed by a gas chromatography-mass spectrometry. The contents of betaine nitrogen in samples were in the range of $5.2{\sim}373.8mg\%$ and were significantly higher than tertiary amines such as TMA and TMAO. DMA nitrogen in those samples was in the range of trace-31.2ppm and was high, in the dried shark(31.2ppm), alaska pollack($22.9{\sim}24.3ppm$) and octopus($17.9{\sim}18.4ppm$). In dried laver and sea mustard, however, amines were not detected at all. The levels of nitrate nitrogen in the dried marine samples ranged from zero to 16.8ppm and were high in the dried stingray(16.8ppm), alaska pollack(16.3ppm) and squid($2.2{\sim}12.4ppm$), but were less than 1.0 ppm in other samples. The levels of nitrite nitrogen were lower than those of nitrate nitrogen and it was not detected in dried sea cucumber, laver and sea mustard. Twenty eight of 31 samples contained NDMA($range=1.2{\sim}86.0ppb$), which was the only volatile N-nitroso compound found. The NDMA levels of dried stingray($2.8{\sim}86.0ppb$), alaska pollack($8.2{\sim}55.5ppb$), squid($3.3{\sim}53.2ppb$), yellow corvenia($45.9ppb$) and plain dried shrimp($15.4{\sim}17.9ppb$) were high. However, it was not detected in dried sea cucumber, laver and sea mustard. Samples, containing high levels of NDMA, also contained high nitrate and nitrite nitrogen. From above results, it can be concluded that nitrate and nitrite were major factors for the formation of NDMA in dried marine food products.

• Journal of Bio-Environment Control
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• v.13 no.4
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• pp.217-225
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• 2004

This study was performed to provide the basic knowledge about the mushroom cultivation facilities. Classified current status of cultivation facilities in Gyeongnam province was investigated by questionnaire. The structure of Pleurotus eryngii cultivation facilities can be classified into the simple and permanent frame type. The simple frame structures were mostly single-span type, on the other hand, the permanent frame structures were more multi-span than simple structures. And the scale of cultivation facilities was very different regardless of structural type. But as a whole, the length, width and ridge height were prevailing approximately 20.0 m, $6.6\~7.0m$ and $4.6\~5.0m$ range, respectively. The floor area was about $132\~160\;m^2$, and floor was built with concrete to protect mushrooms from various harmful infection. The roof slope of the simple and permanent type showed about $41.5^{\circ}\;and\;18.6\~28.6^{\circ}$, respectively. The width and layer number of growing bed for mushroom cultivation were around $1.2\~1.6m$, 4 layers in common, respectively. Most of year round cultivation facilities were equipped with cooler, heater, humidifier, and ventilating fan. Hot water boiler was the most commonly used heating system, the next was electric heater and then steam boiler. The industrial air conditioner has been widely used for cooling. And humidity was controlled mostly by ultra-wave or centrifuging humidifier. But some farmers has been using nozzle system for auxiliary purpose. More then $90\%$ of the mushroom house had the independent environment control system. The inside temperature was usually controlled by sensor, but humidity and $CO_2$ concentration was controlled by timer for each growing stage. The capacity of medium bottle was generally 850 cc and 1100cc, some farms used 800 cc, 950 co and 1,250 cc. Most of mushroom producted has been usually shipped to both circulating company and joint market.

• Applied Biological Chemistry
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• v.51 no.3
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• pp.238-244
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• 2008

The essential oil was obtained from the aerial part of Caryopteris incana Miq. by steam distillation, samples were collected by headspace (HS) and solid-phase microextraction (SPME) methods, and the compositions of the essential oil were analyzed by gas chromatography-mass spectrometry (GCMS). The fragrance of the essential oil was fougere and woody. There were sixty-nine constituents in the essential oil: 28 carbohydrates, 22 alcohols, 7 acetates, 7 ketones, 3 aldehydes, and 2 others. Major constituents were 4,6,6-trimethyl [1S-($1{\alpha},2{\beta},5{\alpha}$)]-bicyclo[3.1.1]hept-3-en-2-ol (11.8%), taucadinol (9.4%), myrtenyl acetate (9.2%), pinocarvone (7.0%), 1-hydroxy-1,7-dimethyl-4-isopropyl-2,7-cyclodecadiene (6.3%), ${\delta}$-3-carene (6.2%). By SPME extraction, forty-nine constituents were identified: 22 hydrocarbons, 16 alcohols, 6 acetates, 3 ketones, and 2 ethers. Major constituents of the SPME-extracted sample were ${\delta}$-3-carene (12.6%), (-)-myrtenyl acetate (11.2%), 6,6-dimethyl-2-methylene-bicycol [3.1.1] heptan-3-o1 (10.9%), pinocarvone (9.3%). By HS extraction, ten constituents were identified: 5 hydrocarbons, 2 amines, 1 alcohol, and 2 others. Major constituents of the HS-extracted sample were (Z)-2-fluoro-2-butene (34.9%), ${\delta}$-3-carene (6.9%), 6-(4-chlorophenul)tetrahydro-2-methyl-2H-1,2-oxazine (5.9%). The $IC_{50}$ value (0.011 ${\mu}g/mg$) in MTT assay using HaCaT keratinocyte cell line was lower than those of commercially-selling rosemary and tea tree, suggesting more toxicological studies are needed for commercial use of the essential oil of Caryopteris incana Miq.

• 대한공업교육학회지
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• v.42 no.2
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• pp.108-122
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• 2017

This research paper is to examine James Watt who led the 1st industrial revolution successfully. His great work was called monumental achievement in the human history of civilization. Here, we looked over the Watts' educational environment during his infant, juvenile, and adolescence period and also, his learning attitude about his own field through literature review. The basic infra of soft and hard wares for the industrial revolution through the process of R & D on new developing steam engine resulted from the very industrial revolution and its R & D environment were to be investigated. The useful information and knowledge from this process of the research are able to give an appropriate educational guidance to bring up the development of creativity in schooling systems. And also a lesson from the past could be used to provide the desirable direction for the 4th industrial revolution which is just begun to start now. The main results from this study are as follows; First, Watts' parents positively guided him onto the technology of manual field because they recognized their son was interested in technology field. The parents' attitude stimulated and guided his sons' self-development, had been equal to the aims of education. Second, Watt made a chance of making friendships with professors of Glasgow University. He spontaneously had done self-directed learning for getting knowledge and technology, and thus he became an expert of practical engineer and theorist. Third, the Lunar society, which was jumping over one's social position in their society of the 18th century through new thinking way, leading new ages had been very good R & D social infra for Watt to open and connect new advanced level of science and technology in his age. This society provided a study environment fields for their members to exchange their ideas of scientific curiosity and freely inquiry, technology informations. They had discussed and understood the issues to be occurred in their own fields and accumulated necessary knowledge for problem-solving, respectively. Such as this R & D system environment will be also considered in the modern research group. Fourth, the entrepreneur such as Boulton, who understand technology and grasp its value in future, is needed. The system of 'grue of management' will support the researcher with financial support, which is necessary in R & D. And the researcher like Watt who takes pleasure in technology itself and study eagerly in his field without financial problems, that is, 'grue of technical expert' is essential when leading to success in the industrial revolution.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.19
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• pp.224-242
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• 2003

The author believes that the main task of study in international trade usage and practice is the management of transactional risks involved in international sale of goods. They are foreign exchange risks, transportation risks, credit risk, risk of miscommunication, etc. In most cases, these risks are more serious and enormous than those involved in domestic sales. Historically, the merchant adventurers organized the voyage abroad, secured trade finance, and went around the ocean with their own or consigned cargo until around the $mid-19^{th}$ century. They did business faceto-face at the trade fair or the open port where they maintained the local offices, so-called "Trading House"(商館). Thererfore, the transactional risks might have been one-sided either with the seller or the buyer. The bottomry seemed a typical arrangement for risk sharing among the interested parties to the adventure. In this way, such organizational arrangements coped with or bore the transactional risks. With the advent of ocean liner services and wireless communication across the national border in the $19^{th}$ century, the business of merchant adventurers developed toward the clear division of labor; sales by mercantile agents, and ocean transportation by the steam ship companies. The international banking helped the process to be accelerated. Then, bills of lading backed up by the statute made it possible to conduct documentary sales with a foreign partner in different country. Thus, FOB terms including ocean freight and CIF terms emerged gradually as standard trade terms in which transactional risks were allocated through negotiation between the seller and the buyer located in different countries. Both of them did not have to go abroad with their cargo. Instead, documentation in compliance with the terms of the contract(plus an L/C in some cases) must by 'strictly' fulfilled. In other words, the set of contractual documents must be tendered in advance of the arrival of the goods at port of discharge. Trust or reliance is placed on such contractual paper documents. However, the container transport services introduced as international intermodal transport since the late 1960s frequently caused the earlier arrival of the goods at the destination before the presentation of the set of paper documents, which may take 5 to 10% of the amount of transaction. In addition, the size of the container vessel required the speedy transport documentation before sailing from the port of loading. In these circumstances, computerized processing of transport related documents became essential for inexpensive transaction cost and uninterrupted distribution of the goods. Such computerization does not stop at the phase of transportation but extends to cover the whole process of international trade, transforming the documentary sales into less-paper trade and further into paperless trade, i.e., EDI or E-Commerce. Now we face the other side of the coin, which is data security and paperless transfer of legal rights and obligations. Unfortunately, these issues are not effectively covered by a set of contracts only. Obviously, EDI or E-Commerce is based on the common business process and harmonized system of various data codes as well as the standard message formats. This essential feature of E-Commerce needs effective coordination of different divisions of business and tight control over credit arrangements in addition to the standard contract of sales. In a few word, information does not alway invite "trust". Credit flows from people, or close organizational tie-ups. It is our common understanding that, without well-orchestrated organizational arrangements made by leading companies, E-Commerce does not work well for paperless trade. With such arrangements well in place, participating E-business members do not need to seriously care for credit risk. Finally, it is also clear that E-International Commerce must be linked up with a set of government EDIs such as NACCS, Port EDI, JETRAS, etc, in Japan. Therefore, there is still a long way before us to go for E-Commerce in practice, not on the top of information manager's desk.

• Journal of Nutrition and Health
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• v.50 no.6
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• pp.655-663
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• 2017

Purpose: The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard amount of sodium in foods. Methods: A total of 480 representative Korean foods high in sodium were collected from households, foodservice establishments, and restaurants in four regions (Capital region, Chungcheong & Gangwon Province, Gyeongsang province, and Jeolla province) and analyzed their sodium content. Results: The sodium content (per 100 g) of food categorized by food group was highest in kimchi and braised food (p < 0.001), and the sodium content of each food was highest in stir-fried anchovies (1,896.6 mg) followed by braised burdock and lotus roots (820.6 mg) and picked onions (809.3 mg) (p < 0.001). However, the sodium content per portion of food was highest in steamed short ribs (1,429.6 mg) from home meals (p < 0.001), Bibimbap, (1,074.1 mg) and steamed short ribs (838.8 mg) from foodservice (p < 0.001), spicy beef soup (3,273.2 mg), and pollack stew (2,930.2 mg) from restaurants (p < 0.001). The sodium content per 100 g and portion of soups and stews from restaurants was significantly higher than that of home meals and foodservice meals (p < 0.001), and the sodium content per portion of steam dishes and stir-fried dishes from home meals was significantly higher than that of foodservice meals (p < 0.05). Conclusions: These results suggest that developing and using low-sodium soybean sauces & soybean paste and kimchi is needed in an effort to reduce sodium intake. In addition, determination of the sodium contents of representative Korean foods known to be high in sodium is expected to be useful in establishing guidelines for reduction of sodium content.

• Journal of Intelligence and Information Systems
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• v.17 no.4
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• pp.109-130
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• 2011

One of the major problems in the area of data mining is the size of the data, as most data set has huge volume these days. Streams of data are normally accumulated into data storages or databases. Transactions in internet, mobile devices and ubiquitous environment produce streams of data continuously. Some data set are just buried un-used inside huge data storage due to its huge size. Some data set is quickly lost as soon as it is created as it is not saved due to many reasons. How to use this large size data and to use data on stream efficiently are challenging questions in the study of data mining. Stream data is a data set that is accumulated to the data storage from a data source continuously. The size of this data set, in many cases, becomes increasingly large over time. To mine information from this massive data, it takes too many resources such as storage, money and time. These unique characteristics of the stream data make it difficult and expensive to store all the stream data sets accumulated over time. Otherwise, if one uses only recent or partial of data to mine information or pattern, there can be losses of valuable information, which can be useful. To avoid these problems, this study suggests a method efficiently accumulates information or patterns in the form of rule set over time. A rule set is mined from a data set in stream and this rule set is accumulated into a master rule set storage, which is also a model for real-time decision making. One of the main advantages of this method is that it takes much smaller storage space compared to the traditional method, which saves the whole data set. Another advantage of using this method is that the accumulated rule set is used as a prediction model. Prompt response to the request from users is possible anytime as the rule set is ready anytime to be used to make decisions. This makes real-time decision making possible, which is the greatest advantage of this method. Based on theories of ensemble approaches, combination of many different models can produce better prediction model in performance. The consolidated rule set actually covers all the data set while the traditional sampling approach only covers part of the whole data set. This study uses a stock market data that has a heterogeneous data set as the characteristic of data varies over time. The indexes in stock market data can fluctuate in different situations whenever there is an event influencing the stock market index. Therefore the variance of the values in each variable is large compared to that of the homogeneous data set. Prediction with heterogeneous data set is naturally much more difficult, compared to that of homogeneous data set as it is more difficult to predict in unpredictable situation. This study tests two general mining approaches and compare prediction performances of these two suggested methods with the method we suggest in this study. The first approach is inducing a rule set from the recent data set to predict new data set. The seocnd one is inducing a rule set from all the data which have been accumulated from the beginning every time one has to predict new data set. We found neither of these two is as good as the method of accumulated rule set in its performance. Furthermore, the study shows experiments with different prediction models. The first approach is building a prediction model only with more important rule sets and the second approach is the method using all the rule sets by assigning weights on the rules based on their performance. The second approach shows better performance compared to the first one. The experiments also show that the suggested method in this study can be an efficient approach for mining information and pattern with stream data. This method has a limitation of bounding its application to stock market data. More dynamic real-time steam data set is desirable for the application of this method. There is also another problem in this study. When the number of rules is increasing over time, it has to manage special rules such as redundant rules or conflicting rules efficiently.

• Korean Chemical Engineering Research
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• v.54 no.3
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• pp.394-403
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• 2016

$H_2$ production by chemical looping is an efficient method to convert hydrocarbon fuel into hydrogen with the simultaneous capture of concentrated $CO_2$. This process involves the use of an iron based oxygen carrier that transfers pure oxygen from oxidizing gases to fuels by alternating reduction and oxidation (redox) reactions. The enhanced reactivities of copper oxide doped iron-based oxygen carrier were reported, however, the fundamental understandings on the interaction between $Fe_2O_3$ and CuO are still lacking. In this study, we studied the effect of dopant of CuO to $Fe_2O_3/ZrO_2$ particle on the morphological changes and the associated reactivity using various methods such as SEM/EDX, XRD, BET, TPR, XPS, and TGA. It was found that copper oxide acted as a chemical promoter that change chemical environment in the iron based oxygen carrier as well as a structural promoter which inhibit the agglomeration. The enhanced reduction reactivity was mainly ascribed to the increase in concentration of $Fe^{2+}$ on the surface, resulting in formation of charge imbalance and oxygen vacancies. The CuO doped $Fe_2O_3/ZrO_2$ particle also showed the improved reactivity in the steam oxidation compared to $Fe_2O_3/ZrO_2$ particle probably due to acting as a structural promoter inhibiting the agglomeration of iron species.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.1175-1184
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• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.