• The Journal of the Acoustical Society of Korea
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• v.42 no.6
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• pp.603-616
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• 2023

In this study, machine learning-based clustering and classification of residential noise in apartment buildings was conducted using frequency and temporal characteristics. First, a residential noise source dataset was constructed . The residential noise source dataset was consisted of floor impact, airborne, plumbing and equipment noise, environmental, and construction noise. The clustering of residential noise was performed by K-Means clustering method. For frequency characteristics, L_eq and L_max values were derived for 1/1 and 1/3 octave band for each sound source. For temporal characteristics, Leq values were derived at every 6 ms through sound pressure level analysis for 5 s. The number of k in K-Means clustering method was determined through the silhouette coefficient and elbow method. The clustering of residential noise source by frequency characteristic resulted in three clusters for both L_eq and L_max analysis. Temporal characteristic clustered residential noise source into 9 clusters for L_eq and 11 clusters for L_max. Clustering by frequency characteristic clustered according to the proportion of low frequency band. Then, to utilize the clustering results, the residential noise source was classified using three kinds of machine learning. The results of the residential noise classification showed the highest accuracy and f1-score for data labeled with L_eq values in 1/3 octave bands, and the highest accuracy and f1-score for classifying residential noise sources with an Artificial Neural Network (ANN) model using both frequency and temporal features, with 93 % accuracy and 92 % f1-score.

• Journal of Life Science
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• v.17 no.9 s.89
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• pp.1255-1259
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• 2007

The purpose of this study was to elucidate incidence of $VO_2$ plateau by comparing data derived from different time averaging intervals during incremental cycling exercise to $VO_2max$. Seventeen subjects (age: $23.5{\pm}3.3$ years and $VO_2max$: $3.65{\pm}0.73$ L/min, respectively) completed $VO_2max$ tests on cycle ergometer which breath by breath gas ex-change data were obtained. These data were time-averaged into 11-breath, 15, 30 and 60 s sampling intervals. The incidence of plateau were 100, 35, 24 and 6% for the 11 breath, 15 s, 30 s and 60 s averaging, respectively. No correlation was between ${\Delta}$ $VO-2$ at $VO_2max$ and $VO_2max$ (r=0.008). 53% (maximal HR within 10 b/min) and 100% $(RER{\geq}1.15)$ of subjects met the criteria for attainment of $VO_2max$. This data indicate that shorter sampling intervals (11 breath) is the most suitable for de-tection of the $VO_2$ plateau and RER can be used for the criteria for attainment of $VO_2max$ but not maximal HR. Also, the incidence of a plateau is not related to training status or physical fitness of subjects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.920-925
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• 2009

This study evaluated the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 6, and 9%) of cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.). The pH of dough decreased with the addition of cherry powder, whereas the density of dough increased. The spread factor of control samples also evidenced significantly higher values than the other samples. The results of a hardness assessment demonstrated that the addition of cherry powder exerted a significant effect on cookie hardness. Lightness (L) and yellowness (b) of cookie color decreased as the concentration of cherry powder increased, whereas the redness (a) increased. The antioxidative activity measured by DPPH radical scavenging activity of cookie increased as the concentration of cherry powder increased. The cookies containing the 3 and 6% cherry powder had acceptable sensory properties, such as color, smell, taste, hardness, crispness, and overall acceptability. The results exhibited that adding the cherry powder into the cookie increased antioxidant activity, and the highest quality improvement was obtained by incorporating the 3 and 6% of cherry powder into the cookie formula.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1340-1345
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• 2010

The study investigated on quality characteristics of pan breads prepared with 0, 1, 3 and 5% flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. The pH of dough and bread decreased with the addition of flowering cherry fruit powder, whereas the weight of bread increased. The volume, specific volume and baking loss rate of the breads decreased as flowering cherry fruit powder levels increased. The volume of dough during fermentation of bread containing flowering fruit cherry powder was smaller than those of the dough without flowering cherry fruit powder. Lightness (L) and yellowness (b) of breads crumb and crust color were decreased as the concentration of flowering cherry fruit powder increased; however, the redness (a) was increased. In the texture analyzer measurement, hardness and chewiness of the breads were significantly increased by adding the powder but cohesiveness was decreased. There was no significant difference in springiness. The antioxidative activity measured by DPPH radical scavenging activity of bread increased as the concentration of flowering cherry fruit powder increased. The bread containing 3% flowering cherry fruit powder has acceptable sensory properties. such as color, smell, taste, chewiness, texture and overall acceptability. The results exhibited that adding the flowering cherry fruit powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 3% flowering cherry fruit powder into the bread formula.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1378-1383
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• 2011

This study investigated the antioxidant activity of ethanolic extracts of 1~20 kGy-gamma irradiated flowering cherry fruit (Prunus serrulata L. var. spontanea Max. wils.). The total phenolic compound content was highest (30.35 mg/g) in the 10 kGy sample, but there was no consistent trend matching the increase or decrease of gamma irradiation. Radical scavenging activity using DPPH (2,2-diphenyl-1-picrylhydrazyl) showed that gamma-irradiated samples were better than non-irradiated samples and that the 10 kGy-gamma irradiated sample was the best ($IC_{50}$ 327.52 ppm). In reducing power, gamma-irradiated samples induced higher activities than non-irradiated samples at concentrations below 2.5 mg/mL, and the sample with the highest activity was the 20 kGy-gamma irradiated sample. In nitrite-scavenging ability, both gamma-irradiated and non-irradiated samples showed high activity (73~94%) at pH 1.2, 3.0, and 4.2. Also, the nitrite-scavenging ability of gamma-irradiated samples was significantly different from that of the control at pH 1.2. The FRAP value of the 3 kGy-irradiated sample also showed the highest value of 0.38 mM. Our results indicate that gamma irradiating the ethanolic extracts of flowering cherry fruit increases the antioxidant activity at some of the radiation doses. Therefore, it suggests that gamma irradiation could increase biological activity and be used effectively in food manufacturing and related industries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1600-1605
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• 2009

Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in dark & white chocolate manufacturing at different concentrations from 0, 3, 6 and 9%. The moisture content of the cherry powder chocolate was significantly higher than the control; however, pH of chocolate was decreased significantly with the addition of cherry powder. Lightness (L), redness (a) and yellowness (b) of chocolate decreased as the concentration of cherry powder increased. The hardness was decreased with the increasing cherry powder. As the amount of cherry powder increased, total phenol content, DPPH radical scavenging activity increased. Color, smell, taste, hardness, texture and overall acceptability of chocolate were significantly higher in the chocolate containing 3% cherry power. Results suggest that the optimal amount of cherry powder added in the manufacturing of chocolate was 3% of the total weight.

• Plant Resources
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• v.5 no.1
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• pp.1-6
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• 2002

Genetic improvement of the cultivated soybean [Glycine max (L.) Merr] may be possible through hybridization with its wild progenitor, G. soja Sieb. & Zucc. Interspecific cross between G. max (Hwangkeumkong) and G. soja (IT.182932) was made in the summer of 1997. In F$_2$ the percentage of plant height, nodes per plant, and pods per plant were high but gradually reduced from F$_2$ to F$_4$. In contrast pod length, seeds per pod, and 100-seeds weight were increased gradually through generations advanced. Wild variation as evident in F$_2$ in plant height, number of branches, pods per plant, and 100-seeds weight. Twenty six percent of the F$_2$, 44 % of the F$_3$ and 60% of the F$_4$ segregants showed more G. max traits. The combination of useful traits from both species is possible through interspecific hybridization. The characters that could be transferred from wild species to cultivated species are more pod number, better capacity, and resistance to disease and insects. The interspecific derivatives offer scope for selection for high grain yield. Therefore, introducing genes from G. soja to G. max could be contribute to greater genetic diversity of future cultivars. And semicultivated soybean had some desired characteristics including tolerance to adverse environments and multi-seed characters. It means the infusing of semicultivated germplasm to the cultivated soybean could increase number of seeds and pods per plant significantly, and consequently could enhance selecting potential on yield.

• BMB Reports
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• v.28 no.2
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• pp.100-106
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• 1995

S-adenosylmethionine (SAM) synthetase was purified to homogeneity from soybean (Glycine max) axes. The enzyme was purified 216-fold with a 1.5% yield by ammonium sulfate fractionation, acetone fractionation, ion exchange chromatography with DEAE-sephacel, gel filtration with Sephacryl S-300, and afffinity chromatography with ATP-agarose. The enzyme activity reached a maximum 3 days after germination. SAM synthetase had a subunit molecular weight of 57,000 daltons from a silver stained single band on SDS-PAGE. The molecular weight of the enzyme was 110,000 daltons from Sephacryl S-300 gel filtration. The enzyme was composed of two identical subunits. The $K_m$ values of the enzyme for L-methionine and ATP were 1.81 and 1.53 mM, respectively. The enzymatic activity was not affected by polyamines, agmatine, or SAM analogues, but was inhibited by SAM. The inhibition pattern was showed non-competitive for L-methionine and uncompetitive for ATP. The activity of SAM synthetase was inhibited by thiol-blocking reagents. The enzyme was induced by treatment with $10^{-3}$ M putrescine at germination. Experimental data revealed a possible novel regulation mechanism of polyamine biosynthesis through several endogenous intermediates.

• Korean Journal of Environmental Biology
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• v.22 no.4
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• pp.524-531
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• 2004

Photosynthetic activities and primary production of phytoplankton were investigated in Lake Gocheonam from October 1999 to August 2000. As an estuary lake with a barrage in the Southwestern coast of the Korean peninsula, the lake has received more attention after it became known as the habitat of large population of rare and endangered bird- Baikal Teal. As the lake had high algal biomass ranging from $20\mu{g}\;chl-aL^{-1}\;to\;125\mu{g}\;chl-aL^{-1}$ in average values and rich eutrophication indicator species, the freshwaters were in a very productive or hypertrophic state. In the results obtained from the phytoplankton incubation in the laboratory, the maximum photosynthetic rate $(P_{max})$ varied according to seasons and sampling stations. Photo- synthetic activities were higher during the warm season than the cold seasons and the serial order of $P_{max}$ was August dominated with Microcystis, April with Chlamydomonas and Nitzschia, October with Chlamydomonas and January with Stephanodiscus. The water of the lake was persistently turbid throughout the year due to strong winds from the adjacent sea. Despite the water turbidity, the phytoplankton productions estimated from a mathematical model had very broad range from 18mg C $m^{-2}day^{-1}\;to\;10,300mg\;C\;m^{-2}day^{-1}$.

• Journal of Power Electronics
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• v.15 no.6
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• pp.1446-1455
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• 2015

This paper illustrates resonant tank design considerations and the implementation of a LLC resonant converter with a wide battery voltage range based on the fundamental harmonic approximation (FHA) analysis. Unlike the conventional design at zero load, the parameter K (the ratio of the transformer magnetizing inductor L_m to the resonant inductor L_r) of the LLC converter in this paper is designed with two charging points, (V_{o_min}, I_{o_max1}) and (V_{o_max}, I_{o_max2}), according to the battery charging strategy. A 2.9kW prototype with an output voltage range of 36V to 72V dc is built to verify the design. It achieves a peak efficiency of 96%.