• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.79-85
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• 1994

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.

• Journal of Power Electronics
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• v.9 no.4
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• pp.526-534
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• 2009

This paper introduces the electronic ballast for high pressure sodium (HPS) lamps which provides power regulation during the whole lamp life without using a closed-loop power control system, in spite of large variations of lamp characteristics resulting from lamp aging. The structure of the electronic ballast and the parameters of HPS lamps are described. A mathematical model for the ballast is developed and used for the design and analysis of the ballast. A design procedure is presented to design the ballast which provides intrinsic power regulation over the whole lamp life. To improve the technical specifications of the ballast, the practical and standard constraints are considered in the design. According to the design procedure, an electronic ballast for 250-W HPS lamps is designed. All theoretical analyses are verified with the help of a semi-industrial experimental setup. The results validate that the designed ballast provides power regulation during the whole lamp life.

• Proceedings of the IEEK Conference
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• 2000.07b
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• pp.835-838
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• 2000

Popular methods for extracting a text region in video images are in general based on analysis of a whole image such as merge and split method, and comparison of two frames. Thus, they take long computing time due to the use of a whole image. Therefore, this paper suggests the faster method of extracting a text region without processing a whole image. The proposed method uses line sampling methods, FFT and neural networks in order to extract texts in real time. In general, text areas are found in the higher frequency domain, thus, can be characterized using FFT The candidate text areas can be thus found by applying the higher frequency characteristics to neural network. Therefore, the final text area is extracted by verifying the candidate areas. Experimental results show a perfect candidate extraction rate and about 92% text extraction rate. The strength of the proposed algorithm is its simplicity, real-time processing by not processing the entire image, and fast skipping of the images that do not contain a text.

• Genomics & Informatics
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• v.16 no.4
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• pp.35.1-35.3
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• 2018

Biliary tract cancer (BTC) is a rare cancer and is associated with a poor prognosis. To understand the genetic characteristics of BTC, we analyzed whole-exome sequencing data and identified somatic mutations in patients with BTC. Tumors and matched blood or normal samples were obtained from seven patients with cholangiocarcinoma who underwent surgical resection. We discovered inactivating mutations of tumor suppressor genes, including APC, TP53, and ARID1A, in three patients. Activating mutations of KRAS and NRAS were also identified. Our analyses identified somatic mutations in Korean patients with BTC.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.11
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• pp.1594-1608
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• 2009

Research on barley as an animal feed started some decades ago but its utilization in animal production has been limited to countries that grow the crop extensively. Corn has been the most popular energy feed in cattle rations, but the high price of corn and the decreased supply of the grain in the international market have shifted the focus of the animal industry to other cereal crops like barley. Studies have indicated that growth performance of cattle fed barley-based diets has been generally comparable with that of those fed corn-based diets, while results for cattle fed whole-crop barley silage have been more variable. Beef from cattle fed barley-based diets has proved to be as tender and as acceptable for taste as that from animals fed other finishing diets when compared at similar growth rates and degree of finish. The barley crop contains good amounts of antioxidants like 2"O-GIV isovitexin, so from the meat science point of view, a desirable influence of these components on meat quality traits such as meat color, oxidative stability and sensory characteristics might be expected. Furthermore, the effect of the distinctive fatty acid profile of beef fed from whole-crop barley silage on sensory traits is also an important subject to be elucidated. A lot of studies have been made over past decades on the effect of barley, and especially whole crop barley, on beef cattle production and meat quality, but these data have not been collectively documented in a review. The current review re-visits previous literature to underline the effects of barley in the diet on beef quality traits and to identify areas for further studies.

• The Research Journal of the Costume Culture
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• v.23 no.5
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• pp.755-767
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• 2015

This study analyzed the body-type characteristics of 340 old-aged obese women that had been on the rise as a part of efforts to activate the silver clothing industry. The subjects were in the age range of 60-79 and met some obesity requirements, including a Rohrer Index of 1.6 or higher, a BMI of 25 or higher, and a WHR of 0.85 or higher. Old-aged obese women showed increased thickness of the torso with age, which suggests that they revealed the characteristics of regardless of gender. In other words, they became bigger in the waist and abdomen, shorter in height, slimmer in the lower body, and thicker in the torso. There are three types of obesity: Type 1 is lower-body obesity with a higher degree of obesity in the abdomen than the upper body. Type 2 is abdominal obesity with a higher degree of obesity in the upper body than in the lower body. Type 3 is whole-body obesity with balanced obesity of the whole body. As for changes to the types of obesity according to age, those who are in their sixties usually fall into the categories of upper-body and whole-body obesity, and those who are in their seventies are much more concentrated in the categories of abdominal obesity and upper-body obesity with a decreased percentage of whole-body obesity. It is apparent that the percentage of abdominal and upper-body obesity rises with age due to fat accumulation in the abdomen.

• Journal of the Korean Geotechnical Society
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• v.19 no.6
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• pp.335-342
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• 2003

In order to analyze the deformational behavior accurately, the in-situ testing technique which provides the reliable deformational characteristics at whole strain ranges, needs to be developed. The pressuremeter is a unique method for assessing directly the in-situ shear modulus of soils with strain amplitude. This paper introduces a new alternative, the cavity strain measuring system in pressuremeter designed for whole strain ranges of $10^{-5}$%∼20%. Not only in the synthetic calibration chamber but also in the field, the pressuremeter tests were performed to determine the compliance of the new developed pressuremeter system. The variation in shear modulus with strain amplitude above $5\times 10^{-2}$% was reliably determined by the developed pressuremeter. It is concluded that the major cause of error in small cavity strain measuring is not from the cavity strain measuring system but from the friction between measuring arm and membrane during unloading-reloading loops.

• Animal Bioscience
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• v.37 no.3
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• pp.461-470
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• 2024

Objective: The objective of this study was to investigate the genetic diversity, population structure and whole-genome selection signatures of Luxi cattle to reveal its genomic characteristics in terms of meat and carcass traits, skeletal muscle development, body size, and other traits. Methods: To further analyze the genomic characteristics of Luxi cattle, this study sequenced the whole-genome of 16 individuals from the core conservation farm in Shandong region, and collected 174 published genomes of cattle for conjoint analysis. Furthermore, three different statistics (pi, F_st, and XP-EHH) were used to detect potential positive selection signatures related to selection in Luxi cattle. Moreover, gene ontology and Kyoto encyclopedia of genes and genomes pathway enrichment analyses were performed to reveal the potential biological function of candidate genes harbored in selected regions. Results: The results showed that Luxi cattle had high genomic diversity and low inbreeding levels. Using three complementary methods (pi, F_st, and XP-EHH) to detect the signatures of selection in the Luxi cattle genome, there were 2,941, 2,221 and 1,304 potentially selected genes identified, respectively. Furthermore, there were 45 genes annotated in common overlapping genomic regions covered 0.723 Mb, including PLAG1 zinc finger (PLAG1), dedicator of cytokinesis 3 (DOCK3), ephrin A2 (EFNA2), DAZ associated protein 1 (DAZAP1), Ral GTPase activating protein catalytic subunit alpha 1 (RALGAPA1), mediator complex subunit 13 (MED13), and decaprenyl diphosphate synthase subunit 2 (PDSS2), most of which were enriched in pathways related to muscle growth and differentiation and immunity. Conclusion: In this study, we provided a series of genes associated with important economic traits were found in positive selection regions, and a scientific basis for the scientific conservation and genetic improvement of Luxi cattle.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.784-789
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• 2004

Acid production and growth of lactic acid bacteria, sensory properties, volatile odor components, and effects of freeze-drying on quality of kimchi prepared with whole, midlib, and leaves of Chinese cabbages ripened at $20^{\circ}C$ for 3 days were investigated. Salinities of whole, midlib, and leaf were 2.31, 2.03, and 2.68%, respectively, In kimchi pH of midlib was the lowest and that of leaf was the highest, while acidities of whole and midlib were higher than that of leaf. Numbers of lactic acid bacteria in whole and midlib were slightly higher than that of leaf. Overall acceptability, taste, and odor of kimchi and freeze-dlied/rehydrated kimchi prepared with whole or midlib were better than those of leaf. Volatile odor components such as ethanol and sulfur-containing components of kimchi prepared with whole or midlib were generally higher than those of kimchi prepared with leaf.

• Phonetics and Speech Sciences
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• v.2 no.4
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• pp.173-184
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• 2010

The purpose of this study is to investigate the speech rate characteristics (whole speech rate, articulation speech rate, and articulation percentage) and the pause characteristics (pause duration, pause frequency, and pause percentage) of Korean-speaking patients with idiopathic Parkinson's disease (referred to as IPD hereafter). The study aims first to examine the differences between the patient group with IPD and the other group without IPD concerning those measurements, and secondly to investigate the relevant measurements of the two groups following the sentence length changes. There were two groups of subjects in this study. The first group consisted of 7 subjects between the ages of 50 and 60 who were diagnosed as IPD with mild severity, and the second group consisted of 13 subjects without IPD who matched the age and gender of those in the first group. Those two groups were asked to read 8 different sentences in length at habitual speed. Speech rate and pause characteristics of the two groups were measured and compared each other. The followings results were observed. First, in a study of speech rate characteristics, the whole speech rate and the articulation speech rate of the patient group scored within the normal range, which is same as the group without IPD. On the other hand, with regard to the pause characteristics, differences between two groups were shown; the patient group had shorter pause duration, lower pause frequency, lower pause percentage, and higher articulation percentage. Secondly, in a study of relevant measurements following the sentence length, both groups showed a tendency for whole speech rate and articulation rate to increase as the length of the sentence increased, but the result of pause characteristics showed a difference between two groups. While the group without IPD showed a longer pause duration, higher pause frequency, and higher pause percentage as the length of sentences increases, no differences were shown among the patient group concerning the length of sentences. This study suggests a result that the patients with IPD of mild severity retained a normal speech rate and examined pause characteristics of the patient group which showed a different result from the group without IPD in terms of quality. Future studies on the speech rate and pause characteristics of Korean-speaking patients with IPD in various severities.