• 천문학회보
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• 제37권1호
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• pp.41.1-41.1
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• 2012

Interactions between the galactic interstellar medium (ISM) and the intra cluster medium (ICM) are believed to be one of the main processes affecting galaxy evolution in cluster environments. The aim of our research is to study the molecular gas properties of a galaxy under the ICM pressure in the cluster environment. It has been well known that cluster galaxies are deficient in atomic hydrogen gas (HI gas) compared to their field counterparts and now there is much evidence that low density ISM is being removed by ram pressure due to ICM wind. Meanwhile, no significant molecular gas deficiency of the cluster galaxy population has been found yet they show overall lower star formation rate than galaxies in the field, and it is still puzzling how the star formation could decrease without stripping of dense molecular gas. To address this issue, we probe the detailed molecular gas properties of NGC 4402, located near the cluster center, as part of a study of four spiral galaxies in the Virgo Cluster. NGC 4402 is well known undergoing ram pressure stripping with a truncated HI disk($D_{HI}/D_{opt}$ - 0.75 and only 36% of HI gas compare to field galaxies of a similar size) and a disturbed gas morphology. Comparing the high resolution 12CO and 13CO data of NGC 4402 from the Sub Millimeter Array (SMA) with existing other wavelength data, we probe the spatial distribution and a physical condition of molecular gas under strong ICM pressure. We discuss the star formation activity might have been altered and hence how the global color of NGC4402 would change in the future.

• 디지털콘텐츠학회 논문지
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• 제13권3호
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• pp.343-352
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• 2012

본 논문에서는 DID 시스템에서 사용할 수 있는 제스쳐 인식을 이용한 비접촉식 인터페이스를 구현하였다. 비접촉식 인터페이스는 별도의 부착물 없이 키넥트 카메라만을 사용함으로, 사용자의 편의와 공간적인 활용도를 높일 수 있다. 손 동작인식에는 사용자의 손 움직임의 기울기와 속력을 인식하는 방향성 기반의 인식 기법을 채용하였고 손 모양인식을 위해서 YCbCr 칼라모델을 이용한 손 영역 추출과 손 넓이의 원을 이용한 영상처리 기술로 손가락의 수를 인식하였다. 이러한 손 동작인식과 손 모양인식을 이용하여 다음 페이지, 이전 페이지, 화면 위로, 화면 아래로, 커서 움직임, 클릭 등의 이벤트를 발생시켜 DID 시스템 제어 명령으로 사용하였으며, 구현한 시스템을 갖고 동작 실험한 결과 93%의 명령 인식률을 보여 실용화의 가능성을 확인할 수 있었다.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 2007년도 Proceedings of ISRS 2007
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• pp.159-161
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• 2007

Geostationary Ocean Color Imager (GOCI), the world-first ocean remote sensing instrument on geostationary Communication, Ocean, Meteorological Satellite (COMS), will be able to take a picture of a large region several times a day (almost with every one hour interval). We, KORDI, are in charge for developing the GOCI data processing system (GDPS) which is the basic software for processing the data from GOCI. The GDPS will be based on windows operating system to produce the GOCI level 2 data products (useful for oceanographic environmental analysis) automatically in real-time mode. Also, the GDPS will be a user-interactive program by well-organized graphical user interfaces for data processing and visualization. Its products will be the chlorophyll concentration, amount of total suspended sediments (TSS), colored dissolved organic matters (CDOM) and red tide from water leaving radiance or remote sensing reflectance. In addition, the GDPS will be able to produce daily products such as water current vector, primary productivity, water quality categorization, vegetation index, using individual observation data composed from several subscenes provided by GOCI for each slit within the target area. The resulting GOCI level 2 data will be disseminated through LRIT using satellite dissemination system and through online request and download systems. This software is carefully designed and implemented, and will be tested by sub-contractual company until the end of this year. It will need to be updated in effect with respect to new/improved algorithms and the calibration/validation activities.

• 한국식품과학회지
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• 제26권3호
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• pp.250-254
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• 1994

시판되고 있는 동결건조 즉석 청국장찌개를 $25^{\circ}C$, $35^{\circ}C$ 및 $45^{\circ}C$ 항온기에 저장하면서 저장기간 경과에 따른 품질특성의 변화를 살펴보았다. 저장일수가 증가함에 따라 과산화물값이 직선적으로 증가하는 것으로 나타났는데 이러한 결과는 시료내 함유된 유지중 불포화지방산의 함량(약 61%)이 높기 때문으로 사료된다. 갈색도와 표면색도의 변화를 살펴볼 때 즉석 청국장찌개는 저장기간이 경과함에 따라 갈색화반응이 진행되며 그 변색은 주로 적변으로 진행되는 것을 알 수 있었다. 저장중 수분함량의 변화는 거의 없는 것으로 나타났으며 이러한 결과로부터 알미늄 적층 포장재로 인해 수분의 흡습 및 투습이 완전히 차단되었음을 알 수 있었다. 한편, 관능검사 결과 대조구와의 종합적 차이도에서 제품의 색보다는 향이 더 큰 영향을 미치며, 구매의사가 상실되는 시점에서는 제품의 색이 붉고 산패취가 심하였다. 관능검사 결과와 각 품질 특성간의 회귀분석 결과 즉석 청국장찌개의 저장중 품질변화의 주요인자는 과산화물의 형성인 것으로 나타났다.

• Applied Biological Chemistry
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• 제39권2호
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• pp.127-133
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• 1996

재래식 찹쌀고추장 및 보리고추장의 산업화를 유도하기 위하여 우리나라의 주요 고추장인 찹쌀고추장과 보리고추장을 순창 및 괴산에서 각각 제조하였다. 180일동안 숙성시키면서 숙성 중의 이화학적 성분조사와 아울러 관능검사 등의 고추장의 품질 특성을 규명하여 재래식 고추장의 적정 숙성기간을 설정하고자 하였다. 숙성 180일동안 찹쌀고추장과 보리고추장의 이화학적 성분 변화는 비슷한 경향을 나타내고 있었으나 관능적 품위에서는 찹쌀고추장이 보리고추장보다 색, 향, 맛, 전체적인 기호도에서 우수한 것으로 나타났다. 찹쌀고추장 및 보리고추장의 이화학적 성분과 관능검사를 실시한 결과를 고려하였을 때 두 고추장의 적정 숙성기간은 150일로 나타났다.

• 한국균학회지
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• 제14권1호
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• pp.61-70
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• 1986

Sterigmatocystin bears a close structural relationship to aflatoxin $B_1$ and is a carcinogenic compound that has been shown to affect various species of experimental animals. Reaction and toxicity of sterigmatocystin in the artificial gastric juice were investigated. Sterigmatocystin was degraded in artificial gastric juice and extracted by the method of A.O.A.C. After cleaned up by silica gel column chromatography, this substance was detected and characterized by thin layer chromatography, UV, IR and mass spectra. It showed $R{\mathcal{f}}$ 0.4 and brick-red color by TLC. Especially, in the mass spectrum of it, fragment peak at m/e 327 was due to the loss of the $-CH_3$ and $-H_2O$, fragment peak at m/e 341 was due to the loss of the $H_2O$ and $-H^+$, and fragment peak at m/e 239 was due to the loss of the 2-chloro-tetrahydrofuran and methyl group from the parent molecule. Therefore, a degraded substance of sterigmatocystin reacted in artificial gastric juice (Sub. K) was estimated with additional formation of hydrochloric acid. In four-day-old chicken embryos, the mean lethal dose $(LD_{50})$ was $140\;{\mu}g/egg$, and 90 to 100% of the embryos were killed with 1 mg/egg. This $LD_{50}$ $140\;{\mu}g/egg$ compared with an $LD_{50}$ $14.69\;{\mu}g/egg$ for sterigmatocystin (acute toxicity) showed the substance to be much less toxic than sterigmatocystin.

• Mycobiology
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• 제29권3호
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• pp.176-178
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• 2001

A soft rot of fruits caused by Rhizopus stolonifer occurred on cherry tomato in Jinju City Agricultural Products Wholesale Market, Korea. The disease infection usually started from wounding after cracking of fruits. At first, the lesions started with water soaked and were rapidly softened and diseased lesion gradually expanded. The mycelia grew vigorously on the surface of fruits and formed stolons. Colonies on potato dextrose agar at $25^{\circ}C$ were white cottony at first, becoming heavily speckled by the presence of sporangia and the browinish black, and spreading rapidly by means of stolons fired at various points to the substrate by rhizoids. Sporangia were $82.7{\times}196.7{\mu}m$ in size and globose or sub-globose with somewhat flattened base. The color of sporangia was white at first and then turned black with many spores, and never overhanging. Sporangiophores were $2.6{\sim}5.8{\times}12.3{\sim}24.2{\mu}m$ in width, smooth-walled, non-septate, tight brown, simple, long, arising in groups of $3{\sim}5$ from stolons opposite rhizoids. Sporangiospores were $8.2{\sim}18.8{\mu}m$ long, irregular, round, oval, elongate, angular, and browinish-black streaked. Columella was $64.1{\times}136.3{\mu}m$. brownish gray, and umberella-shaped when dehisced. The causal organism was identified to be R. stolonifer. This is the first report of Rhizopus soft rot on cherry tomato caused by R. stolonifer in Korea.

• 한국균학회지
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• 제39권2호
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• pp.145-147
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• 2011

경남농업기술원 함양군 약초전시 포장에 재배중인 은방울꽃에서 S. rolfsii에 의한 흰비단병이 발생되었다. 병징은 원줄기가 수침상으로 물러지고 썩으면서 서서히 시들어 말라 죽었다. 병반부와 지제부의 토양 표면에 흰색의 곰팡이가 발생하고 갈색의 작은 둥근 균핵을 많이 형성하였다. 균핵의 크기는 1~3 mm이며 균사의 폭은 4~9 ${\mu}m$였다. 균사특유의 clamp connection이 관찰되었다. 균사생육과 균핵형성 적온은 $30^{\circ}C$이었다. 은방울꽃에서 발생한 병징과 병원균의 균학적 특징을 조사한 결과, 이 병을 Sclerotium rolfsii Saccardo에 의한 은방울꽃 흰비단병으로 명명하고자 제안한다.

• 한국지능시스템학회논문지
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• 제13권6호
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• pp.692-697
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• 2003

지난 몇 년 동안 인터넷기반 원격제어 연구에 대한 관심이 높아지고 있다. 본 논문에서는 인터넷기반 원격 제어시스템을 구현한다. 로봇의 주변환경 및 제어 정보를 강인하게 전송하기 위하여 데이터를 패킷 형태로 만든다. 또한 매우 큰 용량을 갖는 영상 데이터를 전송하기 위하여 JPEG 압축 알고리즘을 이용한다. 인터넷 기반 원격제어의 주된 문제점은 데이터 전송 지연 또는 데이터 손실이다. 이러한 특수한 문제를 해결하기 위하여 2-layer fuzzy controller를 장착한 자율이동로봇을 소개한다. 그리고, 컬러 인식 시스템을 구현하여 로봇을 물체를 인지할 수 있도록 하였다. 다양한 입력 센서가 장착된 로봇에 2-layer fuzzy controller를 적용하여 그 효율성을 입증한다. 2-layer fuzzy controller는 다양한 입력과 출력을 갖는 로봇을 강인하게 제어할 수 있고 제어 비용도 낮기 때문에 그것이 다양한 분야에 적용되어 질 것으로 기대된다.

• 한국지역사회생활과학회지
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• 제22권4호
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• pp.573-578
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• 2011

This research was conducted to enhance the value of low quality sweet persimmon by processing paste by combining low quality sweet persimmon and red-bean. In order to make sweet persimmon paste containing red-bean, the following procedures were executed : 1) the sweet persimmon was cleaned by water 2) the fruit stalk was removed 3) it was peeled, sliced, pitted and crushed 4) steamed and peeled red-bean paste was mixed 5) sweetening materials(starch syrup, sugar and dextrin) and salt were mixed 6) boiled and stored in refrigerator. Sweet persimmon was peeled, stem and seed was removed to make the paste. When mixing sweet persimmon paste and red-bean paste in the ratio of 6 : 4, sensory point of taste and overall desirability were higher than mixing in 5 : 5 and 4 : 6 but texture was lower. The sweet persimmon paste containing red-bean was softened and the sugar content was increased from 41.4$^{\circ}$Brix to 53.1$^{\circ}$Brix when 10% dextrin was added. The overall sensory evaluation was higher in sweet persimmon paste containing red-bean than commercial red-bean paste when 10% dextrin was added. The overall desirability also shown a significant difference between them. Even though findings were statistically insignificant, sweet persimmon powder with red-bean paste increased in texture and overall desirability compared with commercial red-beans paste. Sweet persimmon powder paste containing red-bean significantly decreased in flavor, color, taste and overall desirability compared with sweet persimmon paste containing red-bean. As a result of this study, the best combination for the quantity of sub-materials to make sweet persimmon paste was 600g of sweet persimmon, 400g of red-bean, starch syrup 120g, sugar 60g, salt 4g and dextrin 100g.