• Applied Microscopy
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• v.41 no.1
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• pp.55-60
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• 2011

Reduced plants of Spirodela polyrhiza consisting only of fronds, stalks and roots form turions during dormancy. In development, mature fronds produce offspring fronds by vegetative reproduction, and turions arise laterally from the mother frond before dormancy. The turion primordium is derived from the frond, while the frond primordium forms within the turion tissue. In the present study, cellular features, especially those of the plastids, of the above four tissue types have been examined and compared using electron microscopy. Proplastids, found to be numerous in the frond and turion primordia, differentiated into chloroplasts rapidly upon growth. The proplastids were small and the thylakoidal membrane system was rudimentary, howerver the chloroplasts exhibited variation by cell type. Chloroplasts were found within cells of the frond, stalk and root tissue. The thylakoidal membrane system, which formed grana stacks, was moderately developed within frond chloroplasts, while only a few were present in those of the stalk and root cortical cells. One to two starch grains were accumulated within frond chloroplasts, but little to none were found in stalk and root cortical chloroplasts. Contrary to other types of root chloroplasts, those found in the root cap cells developed chloroplasts similar to the frond type. Unlike proplastids of the turion primordia, numerous large amyloplasts occupied most of the turion cell volume. Moreover, the turion cell produced quite large starch grain (s) within the amyloplasts. Accumulation of the starch grains continued until they occupied the most of the stroma and in some cases, individual starch grains reached up to $9.0{\mu}m$ in length. None to little, if any, thylakoidal or internal membranous systems were seldom detected in these amyloplasts. Although the degree of cellular and tissue differentiation was rather minimal within their reduced body, the functional differentiation of Spirodela polyrhiza was very efficient, as is the case in other advanced species.

• Archives of design research
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• v.11 no.1
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• pp.11-20
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• 1998

Display in commercial space is one of the most important fields in modem advanced industrial sectors as means of promoting the volume of sales. Additionally, consummers' preferences are more complicated and various than before because of improvement of quality of life. In order to satisfy the various comsumer's desire, the role of display must be an important factor in commercial space. On the other hand, the facade of commercial buildings in the concept of visual merchandising has important effect on the commercial space such as layout of a shop, setting up presentation space, and visual expression. The structure of the facade of the store provides not only an advertising function but also an important position to the composition of external space. Besides, enterance space is a part of a store, and it is closely related to outdoor space. Therefore, the relationship between a store and outdoor space should be carefully considered in terms of functional and expressional problems.This study introduces all sort of characteristics of the facade of enterance speac in the commercial buildings. It also investigates the relationship among the characteristics. Moreover, it analyzes the effect of facade style on shop environment such as zonning, inducement plan, and allocation plan. For the purpose of this study, 57 fashion stores, located in Myung-Dong(Seoul), are investigated. Based on the sample, this study analyzes the relationship between the facade style and visual presentation. Finally, it suggests the desirable direction of space composition based upon the concept of visual merchandising.

• Analytical Science and Technology
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• v.20 no.4
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• pp.279-288
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• 2007

We have studied a method for the preparation of $ACF/TiO_2$ composites involving the penetrationof titanium n-butoxide (TNB) solution into activated carbon fiber. It was focused on the characterization of $TiO_2$ formed in prorous carbon was which increased with surface functional groups by hydrochloric acid treatment. The conversion of TNB to $TiO_2$ for the acid treatment effect must be important for the preparationof $ACF/TiO_2$ composites. From the characterization of surface properties, both the BET surface area and the total pore volume decreased as the distribution of $TiO_2$ on the activated carbon fiber surfaces after acid treatments.The changes in XRD pattern showed the typical anatase type on $ACF/TiO_2$ composite for the sample named FT, FT1 and FT2 treated with 0.05, 0.1 and 0.5 M, respectively. However, XRD patern of FT3 treated with 0.5M showed mixed amatase-rutile structure. According to the results of SEM micrographs, the titanium complexe particles were irregularly distributed around carbon. And some large clusters were found when an amount of acid treatment increased. The EDX results of $ACF/TiO_2$ composites showed the presence of C, O and P with strong Ti peaks. Finally, the excellent photocatalytic activity of the $ACF/TiO_2$ composites between relative concentration($c/c_o$) of MB (methylene blue) and UV irradiation time could be attributed to the both effects between photocatalysis of the formation of titania complexes and adsorptivity of the activated carbon fiber.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.554-562
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• 2008

In this study, we attempted to assess the efficacy of a method to improve the quality of prepared bread via the addition Poria cocos powder to wheat flour at a range of concentrations from $0{\sim}5%$. The approximate composition for Poria cocos powder was as follow: moisture 7.67%, crude protein 0.61%, crude fat 0.58%, crude ash 0.32%, and crude fiber 0.30%, when using the flour to which the Poria cocos powder had been added, specific volume, falling number, and dough yield values all increased with increasing concentrations of added Poria cocos powder. The result of our microscopic observations revealed a relative scarcity of larger starch granules, and the bread prepared with the Poria cocos powder evidenced a sparse structure. With regard to the Hunters color value measurements, the L value decreased with increasing concentrations of Poria cocos powder. but the a and b values evidenced an inverse relationship with the concentration of added powder. The texture, hardness, and adhesiveness characteristics of the bread decreased with increasing concentration of added Poria cocos powder. but the gumminess and chewiness of the bread increased. However, we noted no significant differences in the springiness and cohesiveness characteristics among the experimental groups assessed herein. In the sensory evaluation, the quality of the 2% or 3% Poria cocos powder breads was optimal in terms of its taste and flavor.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.413-425
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• 2002

Quality characteristics of white bread added with lotus root powder(3, 6%) were investigated. Moisture content of white bread added with lotus root powder were higher than control. As the amount of added lotus root powder increased, the lightness, redness and yellowness of bread crust as well as the volume of the bread decreased, but the redness and yellowness of the crumb increased slightly. The content of free amino acids increased by the addition of lotus root powder and the major ones were L-glutamic acid, L-alanine, L-valine and threonine. The major flavor components were 2-methyl butanal and 3-methyl butanal, which were formed by the amino-carbonyl reaction in baking bread at high temperature. Aldehyde flavor components such as 2-ethylfuran, 2-butanedione and 3-butanedione were formed by yeast fermentation. Ethyl acetate and vinyl acetate also influenced the flavor of the bread. The addition of lotus root powder increased the hardness and fracturability, and decreased the gumminess, chewiness and cohesivenes of the bread. Sensory evaluation of white bread indicated that the addition of 3%, 6% lotus root bread enhanced the grain formation, color, mouth feeling, appearance, hardness, moistness, flavor and overall acceptability. Overall, the addition of 6% lotus root powder showed the best performance in the nutritional and functional aspects of the bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.616-621
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• 2007

In order to improve the storage stability of steamed bread, fermented pine needle extract syrup potentially with several functional properties was added in manufacturing the products at levels of 8.3, 11 and 18% based on Brix degree of the dough. The manufactured bread was stored at ambient conditions and measured for quality attributes. Dough added with the fermented pine needle extract syrup maintained its pH and water activity at levels of $5.45{\sim}5.90\;and\;0.94{\sim}0.96$, which are normally suitable for yeast fermentation and for appropriate dough hardness. Addition of the extract syrup increased the bread volume by more than 20%. The bread with higher content of the pine needle extract syrup showed slower increase of bread hardness during storage, suggesting retardation of bread retrogradation. The addition of the pine needle extract syrup in bread dough also inhibited growth of the aerobic bacteria and molds on the bread surface (by $0.8{\sim}24$ in log (CFU/g) at 4 day storage). Use of higher than 11% concentration presented initially a strong fine needle flavor to the bread, which disappeared soon after 2 days. Generally addition of the pine needle extract syrup did not give negative effects on the bread quality including sensory quality. Therefore, the addition of the needle extract syrup could contribute to improving the storage stability and extending the shelf life of the bread.

• Korean Chemical Engineering Research
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• v.43 no.2
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• pp.187-201
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• 2005

Bioprocessing technologies utilizing 'biorecognition' between a solid matrix and a protein is being widely experimented as a means to replacing the conventional, solution-based technology. Frequently the matrices are chromatographic resins with specific functional groups exposed outside. Since the reactions of and interactions with the proteins occur as they are attached to the solid matrix, this 'solid-phase' processing has distinct advantages over the solution-phase technology. Solid-phase refolding of inclusion body proteins uses ion exchange resins to adsorb denaturant-dissolved inclusion body. As the denaturant is slowly removed from the micromoiety around the protein, it is refolded into a native, three-dimensional structure. Once the refolding is complete, the folded protein can be eluted by a conventional elution technique such as the salt-gradient. This concept was successfully extended to 'EBA (expanded bed adsorption)-mediated refolding,' in which the denaturant-dissolved inclusion body in whole cell homogenate is adsorbed to a Streamline resin while cell debris and other impurity proteins are removed by the EBA action. The adsorbed protein follows the same refolding steps. This solid-phase refolding process shows the potential to improve the refolding yield, reduce the number of processing steps and the processing volume and time, and thus improve the overall process economics significantly. In this paper, the experimental results of the solid-phase refolding technology applied to several biopharmaceutical proteins of various types are presented.

• The Journal of the Korea Contents Association
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• v.22 no.3
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• pp.152-164
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• 2022

This thesis explores the relationship between Dominic Cooke's film (2017) and classical music. To analyze the relationship, researchers applied precedent research to the study. The relationship between the final scene of the movie King's Speech (2010) and the volume and instrumental changes of the Beethoven Symphony is analyzed by David Bashwiner, and Soohwan Ahn analyzed semantic association between the hotel conversation scene in a and Debussy's Arabesque. In addition, the study of application of Schumann's Träumerei to films was used as a methodology to find out how extra-musical information build meaningful sonority. Mozart's K.593, Haydn's Op.77 No.1, and Schubert's D.810 were used in the movie . This study analyzed the functions of Mozart, Haydn, and Schubert's music in . In order to express the relationship between the characters and their inner intentions, this film utilized the relationship between instruments, musical information and non-musical information of the pieces. Through this study, it is analyzed that the information of classical music functions and the core information of the plot of the movie combine together to improve the understanding of narrative.

• Journal of the Korea Convergence Society
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• v.10 no.10
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• pp.67-74
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• 2019

The purpose of this study was to determine whether changes of position might effect the convergence pulmonary function of the 20s men of mild intellectual disabilities with obesity. Ten subjects of mild intellectual disabilities with obesity(fat group) and ten contrary subjects without obesity(control group) were participated in the experiment. Subjects were assessed for their pulmonary function by using Fit mate according to the position changes(supine position, 45 lean sitting position, 90 sitting position). One-way repeated ANOVA analyzed each region data of pulmonary function of both the fat group and the control group according to their position changes. The result of the experiment showed that the 20s men of mild intellectual disabilities with obesity have lower pulmonary function than the contrary subjects in the each given posture. In comparison with three experimental positions, supine position was the lowest in the pulmonary function. This study showed the 20s men of mild intellectual disabilities with obesity have lower function of pulmonary volume than the control group, and thus, it suggests that the pulmonary functional data of 20s men of mild intellectual disabilities with obesity in this experiment can be used as a basic respiratory one for the various exercise programs in the area of the physical activities.

• Food Science and Preservation
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• v.9 no.1
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• pp.36-41
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• 2002

We examined the chemical properties of leek and dropwort and prepared the noodles with the dried powder of them, to develope functional processing floods which contain biological active compounds. The groups were divided by the drying methods as follows: hot air drying at 50$\^{C}$ (A), hot air drying after blanching for 30 sec (B), hot air drying after steaming for 2 min (C) and freeze drying (D). We had analyzed the content of vitamin C, total chlorophyll, and phenolic compounds and measured the hunter color values of dried powders individually. The contents of evaluated compounds were higher in A and D than in B and C groups and also the electron donating activity of A and D was stronger than B and C. The cooking properties of noodles prepared with leek and dropwort powder were examined. After cooking, the weight and volume of noodles prepared with powder were lower than those of control The turbidity of noodle soup were increased as the adding ratio was increased. The cutting strength of cooked leek noodles with A and B powder was similar to that of control, in case of dropwort, cooked noodles with D showed similar to that of control. The cutting strength of cooked noodles were decreased as the adding ratio were increased. The electron donating activity of noodles with vegetable powders showed high than that of control The sensory evaluation showed that significant difference between noodles with 2.5 ?/e addition groups and control was not recognized but was recognized between noodles with 5% addition groups and the control.