• Journal of Biosystems Engineering
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• v.24 no.3
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• pp.225-234
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• 1999

This study was performed as a basic research for establishing an objective quality evaluation method on whole bulbs of garlic. The size of a whole bulb of garlic, the number and the uniformity of complete individual garlics, and the existence of bad individual garlics in the whole bulb of garlic were selected as quality grading factors. Quality discrimination algorithms with machine vision techniques were developed and verified for the four factors based on morphological and physical features of whole bulbs of garlic. Based on the results, the size discrimination by the projected area of a whole bulbs of garlic suggested four grading levels and the algorithm for predicting the number of complete individual garlics based on the peaks on its projected boundary showed ${\pm}$0.78 prediction error. In addition, the uniformity represented by coefficient of variation could be divided into four levels, but the algorithm for discriminating the existence of bad individual garlics in a whole bulb of garlic was not effective.

• Journal of Fashion Business
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• v.17 no.2
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• pp.179-196
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• 2013

This research is about the mechanical properties of knit pullover of Shaping and WholeGarment according to structured patterns and form of the armhole. For the study 12 samples are prepared under different conditions and through comparative analysis of each sample's armhole around armpit in basic properties, tensile strength & elongation and residual elongation after repeated extensions, the conclusion is as follows. As a result of comparing basic properties of structured pattern of Shaping and WholeGarment samples, in all structured patterns Shaping samples weighed more. According to the comparative analysis of tensile strength & elongation of Shaping and WholeGarment samples, Machi on both sides of WholeGarment samples showed the highest strength. By comparing outcome of residual elongation by structured pattern of Shaping and WholeGarment samples, both types were observed to have the residual elongation increase in the order of Plain

• Journal of Microbiology and Biotechnology
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• v.24 no.5
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• pp.619-628
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• 2014

To identify lipase LipA (PFL_0617) from Pseudomonas protegens Pf-5, a lipA deletion mutant (Pf0617) and a complementary strain (Pf0617lipA) were constructed, and their effects on the lipase production were examined. Pf0617 remarkably decreased its whole-cell lipase activity, whereas Pf0617lipA made its whole-cell lipase activity not only restore to wild-type level but also get a further increment. However, the deletion and overexpression of lipA did not affect the extracellular lipase activity. In addition, the unbroken whole cells of these strains were able to catalyze the hydrolysis of membrane-permeable p-nitrophenyl esters, but could not hydrolyze the membrane-impermeable olive oil. These results confirmed that LipA was an intracellular lipase and Pf-5 could also be used as a natural whole-cell biocatalyst. To evaluate the potential of Pf-5 as a whole-cell biocatalyst and separately characterize the whole-cell LipA, the properties of the whole-cell lipases from Pf-5 and Top10lipA were characterized. The results demonstrated that both Pf-5 and Top10lipA exhibited high tolerance to alkaline condition, high temperature, heavy metal ions, surfactants, and organic solvents. Taken together, lipA can realize functional expression in E. coli Top10, and Pf-5 and Top10lipA as whole-cell biocatalysts may have enormous potential in applications.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1618-1618
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• 2001

Predicting quality traits using near infrared (NIR) spectroscopy on whole grain samples has gained wide acceptance as a non-destructive, rapid and cost effective technique. Barley breeding programs throughout southern Australia currently use this technology as a tool for selecting malting quality lines. For the past 3 years whole grain barley calibrations have been developed at VIDA to predict malting quality traits in the early generation selections of the breeding program. More recently calibrations for whole grain malt have been developed and introduced to aid in selecting malted samples at the mid-generation stage for more complex malting quality traits. Using the same population set, barley and malt calibrations were developed to predict hot water extracts (EBC and IoB), diastatic power, free $\alpha$-amino nitrogen, soluble protein, wort $\beta$-glucan and $\beta$-glucanase. The correlation coefficients between NIR predicted values and laboratory methods for malt were all highly significant ($R^2$ > 0.84), whereas the correlation coefficients for the barley calibrations were lower ($R^2$ > 0.57) but still significant. The magnitude of the error in predicting hot water extract, diastatic power and wort $\beta$-glucan using whole grain malt was reduced by 50% when compared with predicting the same trait using whole grain barley. This can be explained by the complex nature of attempting to develop calibrations on whole grain barley utilizing malt data. During malting, the composition of barley is modified by the action of enzymes throughout the steeping and germination stages and by heating during the kilning stage. Predicting malting quality on whole grain malt is a more reliable alternative to predicting whole grain barley, although there is the added expense of micro-malting the samples. The ability to apply barley and malt calibrations to different generations is an advantage to a barley breeding program that requires thousands of samples to be assessed each year.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.299-299
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• 2022

Whole wheat is rich in dietary fiber and contains various biological activity substances such as arabinoxylan, phytic acid and phenolic compounds. However, excessive fiber contents of whole wheat has a negative effect on dough formation, making it difficult to process. In this study, we tried to improve the usability of whole wheat by suggesting an appropriate degree of purification of whole wheat from 'Saekeumkang', a domestic wheat cultivar containing protein and gluten suitable for noodle production. The contents of arabinoxylan, phytic acid, and vitamin E were measured in the polishing rate range of 5-20% of whole wheat flour. As the milling ratio increased, the flour properties improved. The arabinoxylan and phytic acid content of whole wheat were 67.95 mg/g and 0.87 mg/g, but when milled at 20%, arabinoxylan and phytic acid were 60% and 80% of whole wheat, respectively. And as the milling ratio increased, the vitamin E content tended to decrease (whole wheat: 4.063 mg/100 g, 20% milled: 2.96 mg/100 g), However, the vitamin E composition ratio did not change. On the other hand, α-tocopherol showed the greatest than other vitamin E isomers. Therefore, further studies needed to optimize milling rate to improve the final product while maintaining the approximate nutritional and functional value of the whole wheat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.779-785
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• 1996

The qualities of bread and change of phytic acid during breadmaking with whole wheat flour were investigated. The ratios of ash contents in wheat flour and whole wheat flour were 0.41% and 1.57%, respectively. The ratios of fiber contents in wheat flour and whole wheat flour were 0.14% and 1.83%, respectively. In amino acid analysis, glutamic acid was determined to be 32~36g/100g protein, which was the highest. Lysine, glycine, arginine and aspartic acid were higher in whole wheat flour than those of wheat flour. Proline, glutamic acid, and phenylalanine were higher in wheat flour than those of whole wheat flour. The ratio of phytic acid content in wheat flour and whole wheat flour was 0.312% and 0.734%, respectively. The content of phytic acid during beadmaking was decreased approximately 65% after proofing, while this was almost constant in the process of oven baking. The content of phytic acid in bread with 3% yeast had less hydrolysis than that in bread with 5% yeast during breadmaking. The phytic acid content in the 0.1% yeast food was decreased more than the 0, 0.3, and 0.5% yeast food groups. As the amount of whole wheat flour increased, the volume of bread was decreased, and color became dark. The sensory evaluation was showed the quality of bread to be the highest when the amounts of coarse whole wheat flour and fine whole wheat flour was 20% and 30%, respectively. Though the amount of coarse whole wheat flour and fine whole wheat flour were increased up to 30% and 50%, respectively, external characteristics of bread was remained in normal.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.30 no.2
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• pp.85-95
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• 1998

Traditionally, Hanji had been made only with the bast fiber of paper mulberry (Broussonetia kazinoki). Nowadays, Hanji has been made mainly in the mixed forms of paper mulberry bast fiber and waste paper, and consequently it has raised many problems using them. This study was carried out to investigate the characteristics of Hanji mixed with paper mulberry bast part and whole stalk pulps. Hanjis made from the solfomethylated pulp were shown higher brightness and sheet strengths than those from alkali and alkali-hydrogen peroxide pulps. The brightness of solfomethylated pulp was found to be high enough not to need additional bleaching. The sheet formations were improved as the increase of whole stalk pulp contents, while the sheet strengths were decreased. In the physical properties of the Hanji mixed with bast part and whole stalk pulps, the handsheet strengths were decreased as the increase of the whole stalk pulp contents. The tensile strength and folding endurance of the Hanji containing 40∼60% of whole stalk pulps were higher as compared to the others.

• Journal of Plant Biology
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• v.19 no.3
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• pp.71-84
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• 1976

In order to observe the phosphate metabolism in chloroplast, the contents of inorganic phosphate and various compounds in chloroplast from spinach leaf tissues were investigated during the reaction in the light and dark in the reaction mixture and the turnover of phosphate in chloroplast was compared with that of whole cell system: 1. The phosphorus of DNA in chloroplast appears to be transferred from inorganic phosphate, while in whole cell system from phosphate pool. 2. $^{32}P-phosphate$ content of acid soluble fraction in chloroplast as well as in whole cell system was more increased in the light than dark during the reaction. It was noted to be caused by the stimulation of sugar phosphate synthesis in the light. 3. It was confirmed that polyphosphate exists in chloroplast as well as whole cell. Acid insoluble polyphosphate content in whole cell system was significantly decreased during the reaction and the similar tendency was also observed in chloroplst. It is, therefore, considered that acid insoluble polyphosphate also play an most important role as a phosphate pool respectively in chloroplast and in cytoplasm. 4. Protein and lipid phosphorus in chloroplast as well as whole cell system were transferred from acid insoluble polyphosphate.

• Journal of Intelligence and Information Systems
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• v.21 no.1
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• pp.99-118
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• 2015

Object-oriented programming languages have been widely selected for developing modern information systems. The use of concepts relating to object-oriented (OO, in short) programming has reduced efforts of reusing pre-existing codes, and the OO concepts have been proved to be a useful in interpreting system requirements. In line with this, we have witnessed that a modern conceptual modeling approach supports features of object-oriented programming. Unified Modeling Language or UML becomes one of de-facto standards for information system designers since the language provides a set of visual diagrams, comprehensive frameworks and flexible expressions. In a modeling process, UML users need to consider relationships between classes. Based on an explicit and clear representation of classes, the conceptual model from UML garners necessarily attributes and methods for guiding software engineers. Especially, identifying an association between a class of part and a class of whole is included in the standard grammar of UML. The representation of part-whole relationship is natural in a real world domain since many physical objects are perceived as part-whole relationship. In addition, even abstract concepts such as roles are easily identified by part-whole perception. It seems that a representation of part-whole in UML is reasonable and useful. However, it should be admitted that the use of UML is limited due to the lack of practical guidelines on how to identify a part-whole relationship and how to classify it into an aggregate- or a composite-association. Research efforts on developing the procedure knowledge is meaningful and timely in that misleading perception to part-whole relationship is hard to be filtered out in an initial conceptual modeling thus resulting in deterioration of system usability. The current method on identifying and classifying part-whole relationships is mainly counting on linguistic expression. This simple approach is rooted in the idea that a phrase of representing has-a constructs a par-whole perception between objects. If the relationship is strong, the association is classified as a composite association of part-whole relationship. In other cases, the relationship is an aggregate association. Admittedly, linguistic expressions contain clues for part-whole relationships; therefore, the approach is reasonable and cost-effective in general. Nevertheless, it does not cover concerns on accuracy and theoretical legitimacy. Research efforts on developing guidelines for part-whole identification and classification has not been accumulated sufficient achievements to solve this issue. The purpose of this study is to provide step-by-step guidelines for identifying and classifying part-whole relationships in the context of UML use. Based on the theoretical work on Meta-model Formalization, self-check forms that help conceptual modelers work on part-whole classes are developed. To evaluate the performance of suggested idea, an experiment approach was adopted. The findings show that UML users obtain better results with the guidelines based on Meta-model Formalization compared to a natural language classification scheme conventionally recommended by UML theorists. This study contributed to the stream of research effort about part-whole relationships by extending applicability of Meta-model Formalization. Compared to traditional approaches that target to establish criterion for evaluating a result of conceptual modeling, this study expands the scope to a process of modeling. Traditional theories on evaluation of part-whole relationship in the context of conceptual modeling aim to rule out incomplete or wrong representations. It is posed that qualification is still important; but, the lack of consideration on providing a practical alternative may reduce appropriateness of posterior inspection for modelers who want to reduce errors or misperceptions about part-whole identification and classification. The findings of this study can be further developed by introducing more comprehensive variables and real-world settings. In addition, it is highly recommended to replicate and extend the suggested idea of utilizing Meta-model formalization by creating different alternative forms of guidelines including plugins for integrated development environments.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.4
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• pp.526-532
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• 2006

The aim of this study was to evaluate the chemical composition, in vitro DM degradability, ME and OMD of alfalfa-maize silage mixtures in comparison to pure maize and alfalfa silages, and to test the existence of associative effects of ensiling alfalfa forage with whole-crop maize using the in vitro gas production technique. Ensiling alfalfa with whole-crop maize had a significant (p<0.001) effect on chemical composition, pH, in vitro DM degradability, OMD and estimated ME values of mixtures. DM content of the resultant silages significantly increased with increasing proportion of whole-crop maize in the mixtures, whereas the pH value, crude protein (CP), acid detergent fibre (ADF) and ash contents of mixtures decreased due to the dilution effect of whole-crop maize which was low in CP, ADF and ash. The pH values of all alfalfa-maize silage mixtures were at the desired level for quality silage. Gas production of alfalfa-maize silage mixtures at all incubation times except 12 h increased with increasing proportion of whole-crop maize. When alfalfa was mixed with whole-crop maize in the ratio 40:60, ME and OMD values were significantly (p<0.001) higher than other silages. Maximum gas production ($A_{gas}$) ranged from 65.7 to 78.1 with alfalfa silage showing the lowest maximum gas production. The results obtained in this study clearly showed that maximum gas production increased with increased percentage of whole-crop maize in the silage mixtures (r = 0.940, p<0.001). It was concluded that ensiling alfalfa with whole-crop maize improved the pH, OMD and ME values. However, trials with animals are required to see how these differences in silage mixtures affect animal performance.