• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.737-744
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• 2001

This study was carried to investigate the changes in physical and chemical properties during preparation of Yukwa. Protein content of glutinous rice was decreased during soaking time and acid and pH values were increased while contents of lipid and ash were not changed. Particle size distribution showed thate average particle size of 7 days soaking treatment smaller than those of 3 days and starch damage of glutinous rice flour was increased during soaking time. The major flavor components after soaking were found ethyl ester acetic acid, ethanol, 2-butan -ol, 2-methyl 1-propanol, 1-butanol, 3-methyl 1-butanol and 1-pentanol, propanoic acid. Content of acetic acid and butanoic acid were rapidly increased during soaking time. Results for ratio of storage modulus(G') and loss modulus(G') in glutinous rice flour dough indicated $tan{\delta}$ was increased for a while and decreased as frequency increased. G' value was very similar with G' value after steaming which means rubber-like property while G' and G' value were changed after during storage time. Treatment at $-20^{\circ}C$ had the highest hardness for cutting degree of dough. There was no difference in color value between different water contents. Hardness of Bandegi (sheet) was decreased as water content increased and the highest popping value was obtained at 18% of water contents. Adding 3% soaked bean had higher redness value of Yukwa and lower value in yellowness.

• Cartoon and Animation Studies
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• s.46
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• pp.85-106
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• 2017

With the media's shift into the digital era in the 2000s, comic book publishers attempted a transition into the new medium by establishing a distribution structure using internet networks. But that effort shied from escaping the parallel-page reading structure of traditional comics. On the other hand, webtoons are showing divers changes by redesigning the structure of traditional sequential art media; they tend to separate and allot spaces according to the vertical scroll reading method of the internet browser and include animations, sound effects and background music. This trend is also in accordance with the preferences of modern readers. Modern society has complicated social structures with the development of various media; the public is therefore exposed to different stimuli and shows characteristics of differentiated perceptions. In other words, webtoons display more relevant and entertaining characteristics by inserting sounds and using moving texts and characters in specific frames, while traditional comics require an appreciation of withdrawal and immersion like other published media. Motions in webtoons are partially applied for dramatic tension or to create an effective expression of action. For example, hand-drawn animation is adopted to express motions by dividing motion images into many layers. Sounds are also utilized, such as background music with episode-related lyrics, melodies, ambient sounds and motion-related sound effects. In addition, webtoons provide readers with new amusement by giving tactile stimuli via the vibration of a smart phone. As stated above, the vertical direction, time-based nature of animation motions and tactile stimuli used in webtoons are differentiated from published comics. However, webtoons' utilization of innovative techniques hasn't yet reached its full potential. In addition to the fact that the software used for webtoon effects is operationally complex, this is a transitional phenomenon since there is still a lack of technical understanding of animation and sound application amongst the general public. For example, a sound might be programmed to play when a specific frame scrolls into view on the monitor, but the frame may be scrolled faster or slower than the author intended; in this case, sound can end before or after a reader sees the whole image. The motion of each frame is also programmed to start in a similar fashion. Therefore, a reader's scroll speed is related to the motion's speed. For this reason, motions might miss the intended timing and be unnatural because they are played out of context. Also, finished sound effects can disturb the concentration of readers. These problems come from a shortage of continuity; to solve these, naturally activated consecutive sounds or animations, like the simple rotation of joints when a character moves, is required.

• Journal of Distribution Science
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• v.10 no.5
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• pp.45-55
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• 2012

In Korea, the parcel delivery service was launched officially in 1992, and the market has grown to 13.2 billion units, or 3.5 trillion won, as of 2011. The service companies accept small packages under 30 kg and deliver them on the next day in most domestic areas. This service plays an important role in business and personal activities. The parcel service companies have themselves designed the tariff for the delivery service based on two criteria: weight and the sum of three side lengths. Further, the tariff is graded in steps of three or four rate structures based on size (small, medium, large, and extra-small). However, the basic freight rate is generally decided according to the cargo's weight or measurement size, and an extra rate is added according to some factors (handling, stowability, liability, and so on). The parcel service tariff adopted by the companies is illogically designed, and this study was carried out to assess the need for redesigning the tariff structure. The cargo volume cannot be logically reflected by three side lengths. For example, two parcels measuring 160 cm based on three side lengths may have different volumes, one measuring 0.152 cbm (53.33 cm × 53.33 cm × 53.34 cm) and the other 0.05 cbm (100 cm × 50 cm × 10 cm). A small package of less than120 cm (sum of three side lengths) may have a volume of as much as 0.064 cbm (40 cm × 40 cm × 40 cm). Sample comparison showed that 17% of medium-size parcels (based on the sum of three side lengths) are small-volume packages, 24% of large-size parcels are small- or medium-volume packages, and 40% of extra-big-size parcels are big- or under-size packages. Therefore, if parcel service companies rate their services for volume cargo based on the three side lengths standard, users may have to pay higher than normal rates, particularly because a large percentage of parcels are volume cargo. According to this study, the average weight per 1 cbm is less than 300 kg. Therefore, users face an increasing risk of paying higher than logical freight charges. Generally, transportation companies are called "public interest enterprises," and parcel service companies operate as postal services. Public interest enterprises must provide the delivery service to all customers without discrimination at a reasonable service level and logical service charges. Therefore, parcels service tariffs must be designed and adopted logically. In this study, freight theories and prior research findings were used to consider the importance of freight rates, and distortion of parcel service rates based on the three side lengths system was verified through regression analysis of a parcel sample and sample comparison. In conclusion, volume sizes based on three side lengths have a higher correlation to the rate level than does the sum of three side lengths. Further, compared to the sum of three side lengths, volume size has a higher correlation to cargo weight, which is the most basic factor determining transportation cost. Therefore, the existing parcel service tariff should be changed to weight- and volume-based rates, and the tariff must be graded in steps of 8 to 10 higher rate structures for a logical freight schedule based on service cost.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.644-649
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• 1998

To investigate the fermentation characteristics of Kimchi which was made at $12{\pm}1^{\circ}C$ and stored at $17{\pm}1^{\circ}C$ and $4{\pm}1^{\circ}C$, pH, total acid, total microbes, lactic acid bacteria cell count, dissolved $CO_2$content, reducing sugars and temperature at the center of Kimchi jar were measured and to know how much Japanese like to have Korean traditional Kimchi, Kimchi samples with 1.0, 2.0 and 3.0% salt contents were prepared and surved to panelist at $4{\pm}1^{\circ}C$. Sensory evaluation of Kimchi in terms of appearance, texture, carbonated mouthfeel, salty taste, sour taste, peppery taste and overall acceptability was done by scoring system with maximum 7 points and was analyzed statistically by SAS program. The results of fermentation of Kimchi which was made at $12{\pm}1^{\circ}C$ and stored at $17{\pm}1^{\circ}C\;and\;4{\pm}1^{\circ}C$ were as follows: pH and total acid content of Kimchi which was stored at $17{\pm}1^{\circ}C$ for 4 days were almost same as those of Kimchi at $4{\pm}1^{\circ}C$ for 48 days. Cell counts of total microbes and lactic acid bacteria in Kimchi which was stored at $17{\pm}1^{\circ}C$ for 2 days and at $4{\pm}1^{\circ}C\;for\;9\;days\;were\;1.5{\times}10^9\;cells/mL\;and\;6.3{\times}10^8\;cells/mL,\;2.0{\times}10^8\;cells/mL\;and\;8.7{\times}10^7\;cells/mL$, respectively. Time and temperature at the center of Kimchi jar during fermentation was took 25 and 35 hours to get to $17^{\circ}C\;and\;4^{\circ}C$ from initial temperature, respectively. Japanese who had experiences in eating Kimchi liked Korean traditional Kimchi with 2.0% of salt content. Sensory evaluation of Japanese consumer on peppery taste and overall acceptability of Kimchi showed significant difference (P<0.05).

• Korean Journal of Ichthyology
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• v.9 no.1
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• pp.99-107
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• 1997

The early life history and reproductive ecology of Siniperca scherzeri were studied to obtain fundamental information in aquaculture and reinforcement of natural population in Soyang Lake, Buk-myon, Chunchon-shi, Kangwon-do from June to October 1996. Symptric species with adult fishes (+1 ages) of Siniperca scherzeri were 11 species belonging to 6 families and 10 genera and those with Juveniles (2~3 months) were 5 species belonging to 4 families and 5 genera. The sex radio of this species were 1 (female, 85) : 1.24 (male, 105). Adult and juvenile of this species were predominantly piscivores. Bluegill, Lepomis macrochirus, Zacco platypus, common carp, Cyprinus carpio, unidentified fish and shrimp were important components of the food items. The spherical eggs were demersal and separative without a colorless transparent chorion and slightly yellowish yolk containing one large oil globule (0.5~0.7mm). The egg just after fertilization were measuring 1.72~2.05mm (n=30), and expanded to 2.27~2.58mm (n=30) in diameter after 30 min. Hatching occurred 130~155 hrs after fertilization at water temperature of $20{\sim}25^{\circ}C$ and newly hatched larvae measuring 5.5~7.1mm in total length. In the newly hatched larvae, numerous branched malanophores were distributed on the yolk and abdomen of caudal peduncle. In ten-day old larvae, the yolk was mostly absorbed and the head spines and the teeth were well developed. All fin rays were formed and total length of the larvae were reached 13.6~15.6mm at 20 days after hatching. In fifty-five day old larvae were similar in both body shape and color to adult. The juvenile stage at 4 months after hatching were attained 86.4~95.3mm (n=7) in total length and 8.77~14.78g (n=7) in body weight.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.759-765
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• 2013

In this study, we investigated the quality characteristics of Sikhye, a traditional Korean drink, made with various amounts (0.5, 1, 2, and 3%) of powder from the roots of Doraji (RPD), for different storage periods (1, 3, 5, 7, 10, 13, or 15 days). The pH and Hunter's L value of Sikhye decreased with higher amounts of added RPD, while saccharinity as well as "a" and b values increased. During storage, pH and Hunter's L value of Sikhye tended to decrease while "a" and b values increased. The saccharinity of Sikhye with 0.5% and 1% RPD reached its maximum values on the tenth storage day and continuously decreased during the storage period. In contrast, the saccharinity of Sikhye with 2% and 3% RPD increased during the storage period, and had its maximum saccharinity on the fifteenth storage day. During the storage of Sikhye the total microbial cell count, typically $3.19{\sim}0.35{\times}10^2$ CFU/mL on the third storage day, was undetected in Sikhye with 3% RPD. The total microbial cell count of Sikhye without RPD increased to $1.91{\times}10^9$ CFU/mL by the fifteenth storage day, while Sikhye with 0.5, 1, 2, and 3% RPD added contained $8.43{\times}10^8$, $9.77{\times}10^7$, $2.10{\times}10^7$, and $7.21{\times}10^6$ CFU/mL, respectively. Thus, the total cell count was lower with higher additions of RPD. In sensory tests, the Sikhye control, or with 0.5% and 1% RPD added, didn't show significant differences in the texture of rice granules, plumpness of rice granules, floating of rice granules, taste, flavor, and sweetness values. The overall preference was highest (5.38) for Sikhye with 0.5% RPD, followed by the control, 1% RPD, 2% RPD and 3% RPD. In conclusion, according to preference tests, we recommended the addition of 0.5% or 1% RPD in Sikhye.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.93-100
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• 2014

In general, whey obtained from various cheese batches is being reused, so as to improve the texture and to increase the yield and the nutrient value of the various final milk-based products. In fact, re-usage of whey proteins, including whey cream, is a common and routine procedure. Unfortunately, most bacteriophages can survive heat treatments such as pasteurization. Hence, there is a high risk of an increase in the bacteriophage population during the cheese-making process. Whey samples contaminated with bacteriophages can cause serious problems in the cheese industry. In particular, the process of whey separation frequently leads to aerosol-borne bacteriophages and thus to a contaminated environment in the dairy production plant. In addition, whey proteins and whey cream reused in a cheese matrix can be infected by bacteriophages with thermal resistance. Therefore, to completely abolish the various risks of fermentation failure during re-usage of whey, a whey treatment that effectively decreases the bacteriophage population is urgently needed and indispensable. Hence, the purpose of this review is to introduce various newly developed methods and state-of-the-art technologies for removing bacteriophages from contaminated whey and whey products.

• Journal of Broadcast Engineering
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• v.13 no.2
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• pp.200-213
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• 2008

H.264| MPEG-4 AVC is a new video codingstandard defined by JVT (Joint Video Team) which consists of ITU-T and ISO/IEC. Many techniques are adopted fur the compression efficiency: Especially, an intra prediction in an inter frame is one example but it leads to excessive amount of encoding time due to the decision of a candidate mode and a RDcost calculation. For this reason, a fast determination of the best intra prediction mode is the main issue for saving the encoding time. In this paper, by using the result of statistical relation between intra $16{\times}16$ and $4{\times}4$ intra predictions, the number of candidate modes for $4{\times}4$ intra prediction is reduced. Firstly, utilizing motion vector obtained after inter prediction, prediction of a block mode for each macroblock is made. If an intra prediction is needed, the correlation table between $16{\times}16$ and $4{\times}4$ intra predicted modes is created using the probability during each I frame-coding process. Secondly, using this result, the candidate modes for a $4{\times}4$ intra prediction that reaches a predefined specific probability value are only considered in the same GOP For the experiments, JM11.0, the reference software of H.264|MPEG-4 AVC is used and the experimental results show that the encoding time could be reduced by 51.24% in maximum with negligible amounts of PSNR drop and bitrate increase.

• The Korean Journal of Pesticide Science
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• v.10 no.4
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• pp.296-305
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• 2006

The adsorption and persistence of pencycuron {1-(4-chlorobenzyl) cyclopentyl-3-phenylurea} in soils were investigated under laboratory and field conditions to in order to assess the safety use and environmental impact. In the adsorption rate experiments, a significant power function of relation was found between the adsorbed amount of pencycuron and the shaking time. Within one hour following the shaking, the adsorption amounts in the SCL and the SiCL were 60 and 65% of the maximum adsorption amounts, respectively. The adsorption reached a quasi-equilibrium 12 hours after shaking. The adsorption isotherms followed the Freundlich equation. The coefficient (1/n) indicating adsorption strength and degree of nonlinearity was 1.45 for SCL and 1.68 to SiCL. The adsorption coefficients ($K_d$) were 2.31 for SCL and 2.92 to SiCL, and the organic carbon partition coefficient, $K_{oc}$, was 292.9 in SCL and 200.5 inSiCL. In the laboratory study, the degradation rate of pencycuron in soils followed a first-order kinetic model. The degradation rate was greatly affected by soil temperature. As soil incubation temperature was increased from 12 to $28^{\circ}C$, the residual half life was decreased from 95 to 20 days. Arrhenius activation energy was 57.8 kJ $mol^{-1}$. Furthermore, the soil moisture content affected the degradation rate. The half life in soil with 30 to 70% of field moisture capacity was ranged from 21 to 38 days. The moisture dependence coefficient, B value in the empirical equation was 0.65. In field experiments, the half-life were 26 and 23 days, respectively. The duration for period of 90% degradation was 57 days. The difference between SCL and SiCL soils varied to pencycuron degradation rates were very limited, particularly under the field conditions, even though the characteristics of both soils are varied.

• Applied Biological Chemistry
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• v.22 no.2
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• pp.123-134
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• 1979

For the purpose of developing a microbial insecticide utilizing Bacillus thuringiensis Berliner, research was done and the following results were obtained. 1) As the freeze-dried matter of the cocoon-cooked water discarded from the filature contains much crude protein(51.825%) and a lot of inorganic salts, it can make a good nutrition source for the culture cf B. thuringiensis Berliner. 2) Based on the suspensibility, formula F-5 turned out to be the most suitable for insecticidal use. Its composition includes 0.2 g of the cell-spore-crystal mixture, 25 g of 200-mesh kaolin, 2.5 g of New Kalgen-NX-150, and 2.5 g of glycerine admixed with 8 ml of distilled water and granulated in 80-mesh size. 3) All the components of F-5, F-6 and F-7 are identical except that the amounts of cell-spore-crystal mixture of F-5, F-6, and F-7 are 0.2 g, 0.4 g, and 0.6 g, respectively. Accordingly, their physical properties are almost all the same. 4) Formulas F-5, F-6, and F-7 exhibited an excellent toxicity to Anomis mesogona Walker, Dendrolimus spectabilis Butler, and Margaronia perspectalis Walker at the concentration of 5%. 5) Formulas F-8 and F-9 which contain $NaHCO_3$ as one of their components showed a remarkably reduced toxicity to Anomis mesogona Walker and Dendrolimus spectabilis Butler than F-6 which does not contain $NaHCO_3$. 6) A maximum of $2.97{\times}10^9$ spores per ml was obtained by incubating B. thuringiensis in M-3 which has a pH of 7.05 and comprises 0.2% of ammonium sulphate and 0.8% of glucose dissolved in the cocoon-cooked water, with aeration for 96 hours. 7) Formula F-6 exhibited a somewhat reduced toxicity to Anomis mesogona Walker and Dendrolimus spectabilis Butler, when stored at room temperature for 70 days after formulation and it is desirable to keep it in a dark and cold place. 8) In held applications, formula F-6 showed a good activity in controlling Monema flavescens Walker. Margaronia perspectalis Walker, and Macrosiphum ibarae Matsumura.