• Korean Journal of Remote Sensing
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• v.36 no.5_1
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• pp.775-784
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• 2020

Recent global warming and anthropogenic activities have caused more frequent and massive wildfires with longer durations and more significant damages. MODIS has been monitoring global wildfires for almost 20 years, and GK2A and Himawari-8 are observing the wildfires in East Asia 144 times a day. However, the spatial resolution of 1 to 2 km is not sufficient for the detection of small and medium-size active fires, and therefore the studies on the active fire detection using high-resolution images are essential. However, there is no official product for the high-resolution active fire detection. Hence, we implemented the active fire detection algorithm of Landsat 8 and carried out a high-resolution-based detection of active fires in Australia in 2019, followed by the comparisons with the products of Himawari-8 and MODIS. Regarding the intense fires, the three satellites showed similar results, whereas the weak igniting and extinguishing fires or the fires in narrow areas were detected by only Landsat 8 with a 30m resolution. Small-sized fires, which are the majority in Korea, can be detected by the high-resolution satellites such as Landsat 8, Sentinel-2, Kompsat-3A, and the forthcoming Kompsat-7. Also, a comprehensive analysis together with the geostationary satellites in East Asia such as GK2A, Himawari-8, and Fengyun-3 will help the interoperability and the improvement of spatial and temporal resolutions.

• Journal of Science Education
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• v.38 no.1
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• pp.120-132
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• 2014

This research aimed at developing STEAM Program with the medium of films for scientific talents in elementary schools and examining its influence on the problem solving ability, creative personality, and scientific attitude. The results were as follows: First, the STEAM program using movies was proved to be effective in forming creative personality, and a significant difference was found especially in the areas of patience/obsession, self conviction, sense of humor, curiosity, imagination, openness, adventurous spirit, and spirit of independence(p<.05). Second, the STEAM program using movies was found to be a successful way to improve their problem solving ability, and in particular, the difference was significant in the areas of planning an experiment and creative problem solving ability(p<.05). Third, the program was also found to be effective for the enhancement in their scientific attitude, and the difference, particularly in the areas of curiosity, openness, criticism, cooperation, spontaneity, patience, creativity and scientific attitude, was significant(p<.05). The study results above indicated that the STEAM program using movies was an efficacious way in forming creative personality, and enhancing creative problem solving ability and scientific attitude.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.12
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• pp.1862-1872
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• 2009

This study identifies the apparel shopping value segments of Korean and Chinese college students to examine the differences in the importance of apparel store attributes. Data from 504 questionnaires filled out by college students from Seoul and Beijing were used for statistical analysis. The four segments of apparel shopping values are, hedonic shopping segment, low involvement shopping segment, high involvement shopping segment, and utilitarian shopping segment. In the high involvement shopping segment, Korean respondents considered store atmosphere, convenience, and the services of salespersons to be more important than the other segments. Chinese respondents in both the hedonic shopping segment and high involvement shopping segment considered store atmosphere more important than the other segments. Korean respondents considered store service more important than the Chinese respondents in the hedonic shopping segment, but Chinese respondents were more likely to consider store convenience to be more important than Korean respondents. In the low involvement shopping segment, Korean respondents considered store atmosphere, store services, and the selection of goods more important than Chinese respondents did. In the high involvement shopping segment, Korean respondents considered the services of salespersons to be more important than the Chinese respondents but the Chinese respondents evaluated store convenience as more important than Korean respondents. In the utilitarian shopping segment, Korean respondents were more likely to consider store service, the selection of goods, and services of salespersons more important than Chinese respondents did.

• The Korean Journal of Pesticide Science
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• v.18 no.4
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• pp.422-428
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• 2014

Endophytic bacterial strains from root tissue of strawberry were screened for their efficacy in growth improvement and control of Phytophthora blight disease of chili pepper plant under greenhouse condition. Plants treated with the strain EP103, identified as Pseudomonas fluorescens, showed growth improvement in terms of fresh weight and root length compared to the untreated control and other endophytic strains. When challenged with Phytophthora capsici, there was significant reduction of disease in EP103 treated plants with an efficacy of 78.7%. There was no direct inhibition of the target pathogen by EP103 when tested under in vitro antibiosis assay. Analysis of differential expression of selected marker genes for induced systemic resistance (ISR) in plants treated with EP103 and challenged with P. capsici showed up-regulation of PR1 and PR10 pathogenesis-related (PR) proteins. PCR analysis showed that EP103 produced secondary metabolites such as pyoluteorin, pyrrolnitrin, hydrogen cyanide and orfamide A. This study indicated the potential of endophytic P. fluorescens strain EP103 as an efficient biocontrol agent against P. capsici in chili pepper plant.

• Science of Emotion and Sensibility
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• v.14 no.4
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• pp.537-544
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• 2011

Tactile acuity was assessed in groups of control, blind, deaf, and blind caused by complication to investigate the effective tactile stimuli on tactile sensory substitution studies when tactile display is applied to persons with sensory loss of vision or hearing. Two-point discrimination and grating resolution were assessed by compass and JVP dome, respectively, in the hand, arm, neck, lumbar, and knee. In two-point discrimination by compass, control group showed the highest sensitivity in fingers among assessed body areas but did not show any significant difference between male and female. Blind group and deaf group compared to control group did not show any significant difference in fingers but showed lower sensitivity in arm and knee. In grating resolution by JVP dome, control group did not show any significant difference among five fingers as well as between male and female. Blind group showed higher sensitivity in five fingers compared to control group, but deaf group did not show any significant difference from control group. Blind caused by complication group showed lower sensitivity in two-point discrimination and grating resolution compared to control group and blind group. These results suggest that the body area and method of tactile stimulation, and difference in tactile acuity depending on underlying disease of sensory loss should be considered when tactile display is applied for sensory substitution.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.375-381
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• 2007

Deoxynivalenol (DON) and zearalenone (ZEN) are naturally occurring toxins produced by Fusarium species, which may grow on cereals. The aims of this study were to determine the incidence and contamination levels of DON and ZEN in cereal products. Seventy samples of cereal products were randomly selected from retail outlets during 2005 and 2006. DON and ZEN were analyzed by using high performance liquid chromatography with fluorescence and UV-detector, respectively. Detection limits were $4.4{\mu}g\;kg^{-1}$ for DON and $3.4{\mu}g\;kg^{-1}$ for ZEN. DON and ZEN were detected in 37 and 17, respectively, of the 70 samples, but the levels found were very low. In particular, out of 70 samples, 12 samples of corn and barley were co-contaminated with DON and ZEN, with levels ranging from 5.6 to $1842.3{\mu}g\;kg^{-1}$ for DON and 12.1 to $174.9{\mu}g\;kg^{-1}$ for ZEN, respectively. However, DON and ZEN were not detected in breakfast cereals and wheat flour. The highest level was found in dried corn kernel samples that confirmed by LC-MS. This study show that DON and ZEN co-contaminate with low levels in cereal products.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.920-927
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• 2000

Angiotensin converting enzyme(ACE) inhibitory activity of Kimchi added with salted-fermented fish products(SFFP), such as salted-fermented anchovy(SFA), salted-fermented anchovy sauce(SFAS), low salt-fermented anchovy sauce(LSFAS), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. ACE inhibitory activities of Kimchi samples added with SFFP were increased until some fermentation period and then kept similarly constant levels at every fermentation temperature. Similar tendencies were occurred in amino nitrogen (AN) content. ACE inhibitory activities of Kimchi samples added with SFFP alternatives rapidly increased in 1st or 2nd day fermentation and then very slowly increased but AN contents showed roughly constant levels $(400{\sim}600\;mg/100\;g)$ in every fermentation temperature. Kimchi added with LSFAS had higher ACE inhibitory activity (>80%) with elevated level of AN (>600 mg/100 g) among the tested Kimchi samples. Kimchi samples added with SFFP alternatives also showed comparable activity to Kimchi added with SFFP This study shows that Kimchi added with SFFP and their alternatives is a good source as a functional food.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.942-948
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• 2000

Nitrite scavenging activity of Kimchi added with salted-fermented fish products(SFFP), such as low salt-fermented anchovy sauce(LSFAS), salted-fermented anchovy sauce(SFAS), salted-fermented anchovy(SFA), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and Sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. Nitrite contents of Kimchi samples added with SFFP were roughly decreased except Kimchi added with SFS and SFAS, which increased at the 2nd day of fermentation. Fermentation of Kimchi at $4^{\circ}C\;and\;10^{\circ}C$ resulted a decrease in nitrite(<5 ppm). Nitrite contents of Kimchi samples added with SFFP alternatives rapidly decreased in the initial fermentation and then kept a low level (<2 ppm). Nitrite scavenging effects of Kimchi samples added with SFFP and their alternatives were steady during fermentation, showing a little variation in samples added with SFFP. Samples added with LSFAS and OH showed higher nitrite scavenging effects(90%) than others$(70{\sim}80%)$.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.123-128
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• 2004

Effects of jeotkal (salted-fermented seafoods) addition on acid production, growth of lactic acid bacteria, sensory properties, and volatile odor components of kimchi were investigated. Changes in pH and acidity of kimchi added with myulchi-aekjeot, kanari-aekjeot, and aekche-Jukjeot were similar to, whereas those of saeu-jeot sample on 0, 2, and 4 days of ripening were slightly different, those of control sample. Changes in pH and acidity of jogae-jeot sample during whole ripening period were markedly different from those of other samples. Numbers of lactic acid bacteria of all samples on 0 and 4 days were $1.8-2.6{\times}10^{5}\;and\;1.0-2.5{\times}10^{9}\;CFU/mL$, respectively. Overall acceptability and taste of kimchi added with jeotkal except jogae-jeot were higher than those of control sample, with saeu-jeot-added kimchi showing the highest scores. Eight volatile odor components were identified in 6-day-ripened kimchi samples, and those of saeu-jeot sample were slightly higher than those of other samples. Diallyl sulfide and methyl propyl disulfide were produced in 6-day-ripened samples. Ethanol, methyl allyl sulfide, and dimethyl disulfide concentrations increased, whereas that of allyl mercaptan decreased in 6-day-ripened samples compared to unripened ones.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.98-102
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• 2000

To investigate quality characteristics of southeast asian salt-fermented fish sauces, various chemical properties were examined against 13 kinds of southeast asian salt-fermented fish sauces. The range of chemical compositions were $60.6{\~}72.8{\%}$ moisture, $18.2{\~}25.8{\%}ash,\;0.9{\~}13.7{\%}$ crude protein and $14.1{\~}338.6\;mg/100 ml$ VBN. The pH and salinity were $4.66{\~}5.91,\;24.1{\~}30.6{\%}$, respectively. Total nitrogen, amino nitrogen, total free amino acid, and total ATP related compounds (sum of $ATP{\~}IMP$, HxR, Hx and uric acid) were in the ranges of $0.140{\~}2.199g,\;115.4{\~}1,643.0 mg,\;46.4{\~}9,056.3\;mg\;in\;100 ml,\;and\;0.829{\~}9.564 {\mu}mol\;in\;1\;ml$, respectively. Southeast asian salt-fermented lish sauces were rich in tree amino acids, such as glutamic acid, Iysine, leucine, alanine, aspartic acid, valine and isoleucine in the order.