• Journal of Forest and Environmental Science
• /
• v.13 no.1
• /
• pp.28-50
• /
• 1997

This study was carried out in a part of conservative plans recovering natural ecosystem which will be submerged, as Hoengseong dam is being constructed around Hoengseong-Eup and Gabcheon-Myun. The submerged area was divided into 7 small areas to figure out what kinds of species of plants are and will be according to detailed geographic characteristics. In the center of the subdivided areas, Degree of Green Naturality, standing biomass, net 36production per year, and composition of plant species were investigated. The results are as following; 1. The surveyed area was classified into 8 degree by Degree of Green Naturality, and the appeared degree and the rate of occupation were 0(3.1%), 1(5.3%), 2(28.2%), 3(0.1%), 5(0.2%), 7(4.6%), 7(44.7%), and 8(13.8%). 2. Standing biomass was 88,436.3 ton/year and net production per year was 12,960.3 ton/year. 3. The list of vascular plants identified in this study consisted of 86 families, 221 genera, 1 variety, 3 formae and 306 species, totally summiting upto 310 species. 4. The 7 surveyed areas were largely occupied by Pinus community. In addition, there were Quercus mongolica, Quercus dentata, and Quercus acutissima communities.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.4
• /
• pp.465-472
• /
• 2017

In this study, tuna sawdust was added to extruded meat analog in order to develop a meat analog with high quality. Addition of tuna sawdust has merit for utilizing a byproduct from poultry processing. Physicochemical characteristics were examined through the extrusion cooking process. The basic mixture of sample mixed with 65% deffated soy flour 25% isolated soy protein, and 10% corn starch was setup as the raw material. Three kinds of samples were made in total by addition of 15% and 30% tuna sawdust to this mixture. The extrusion process had a screw speed of 250 rpm, die temperature of $140^{\circ}C$, and moisture content of 50%. As addition of tuna sawdust increased, breaking strength and density decreased, specific length increased, and integrity and water holding capacity decreased. Likewise, nitrogen solubility index and protein digestibility decreased as addition of tuna sawdust increased. DPPH radical scavenging activity increased as addition of tuna sawdust addition, whereas it decreased as storage period increased to 30 or 60 days. The value of rancidity decreased as addition of tuna sawdust increased. However, 60 days later, radical scavenging activity increased more or less, and a significant difference was detected 150 days later. In conclusion, addition of tuna sawdust increased soft texture, and nutrition of the basic mixture sample. The process promoting functionality such as improvement of antioxidant function was confirmed through this study.

• Journal of Dental Rehabilitation and Applied Science
• /
• v.31 no.3
• /
• pp.253-261
• /
• 2015

Chronic periodontitis involves subsequent loss of teeth, and if left untreated, can lead to adjacent teeth drifting and supraeruption of the rest dentition. Careful consideration has to be given when deciding extraction of remaining teeth in treatment of periodontally compromised dentitions. For tooth-supported fixed partial dentures or removable partial dentures, periodontally compromised teeth are extracted due to possible early failure from functional overload, but for implant restoration, the teeth could be used as supports for fixed partial dentures because implants can reduce overload on teeth. The remaining natural teeth can help clinicians restoring vertical dimension and normal occlusal plane in full mouth rehabilitation because it conserves patients' proprioceptive response. This clinical report describes treatment of a patient who has a few remaining teeth and supraeruption of the rest dentition from severe chronic periodontitis. Satisfactory clinical result was achieved with full mouth rehabilitation using a few teeth and implants.

• Journal of Dental Rehabilitation and Applied Science
• /
• v.32 no.3
• /
• pp.149-157
• /
• 2016

Tooth preparation design is essential for successful laminate veneer treatment. Preservative tooth preparation limited on enamel, supra-margin advantageous for plaque control, and maintaining contact points known as a standard concept. However, the tooth preparation design has been the controversial issue. In biomechanical considerations, the incisal coverage should be decided on esthetic needs and necessity for the anterior guidance reconstruction. In occasion for sufficient enamel thickness, preparation can prolong to the palatal side but not recommended at palatal concavity. Elongation to contact point is selective option according to the cases. If an old resin restoration located at contact area, laminate veneer should cover over half area of that after surface treatment. The laminate veneer can be also selected at a partially discolored tooth root canal therapy (RCT) and at this occasion, the fiber-reinforced composite (FRC) posts are recommended.

• Phonetics and Speech Sciences
• /
• v.12 no.3
• /
• pp.65-71
• /
• 2020

Feature normalization is a method to reduce the effect of environmental mismatch between the training and test conditions through the normalization of statistical characteristics of acoustic feature parameters. It demonstrates excellent performance improvement in the traditional Gaussian mixture model-hidden Markov model (GMM-HMM)-based speech recognition system. However, in a deep neural network (DNN)-based speech recognition system, minimizing the effects of environmental mismatch does not necessarily lead to the best performance improvement. In this paper, we attribute the cause of this phenomenon to information loss due to excessive feature normalization. We investigate whether there is a feature normalization method that maximizes the speech recognition performance by properly reducing the impact of environmental mismatch, while preserving useful information for training acoustic models. To this end, we introduce the mean and exponentiated variance normalization (MEVN), which is a compromise between the mean normalization (MN) and the mean and variance normalization (MVN), and compare the performance of DNN-based speech recognition system in noisy and reverberant environments according to the degree of variance normalization. Experimental results reveal that a slight performance improvement is obtained with the MEVN over the MN and the MVN, depending on the degree of variance normalization.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.6
• /
• pp.1095-1101
• /
• 2001

Spinach was minimally processed into the unseasoned side dish to be used for Korean food service industry, using the techniques of cook-chill and sous vide. Spinach was blanched at 10$0^{\circ}C$ for 6 minutes, vacuum-packaged in the unit of 500 g by plastic film of low gas permeability, pasteurized at 9$0^{\circ}C$ and then cooled rapidly at 3$^{\circ}C$. The chilled products were then stored at 3 and 1$0^{\circ}C$ with measurement in their quality. Six log cycle (6D) inactivation of Listeria monocytogenes and 13 log (13D) thermal destruction of Streptococcus faecalis were compared as two pasteurization conditions, which corresponded to heating for 22.8 and 30.0 minutes at 9$0^{\circ}C$, respectively. Milder heat processing based on 6D process of L monocytogenes gave better quality of color, texture, ascorbic acid and chlorophyll than the conditions of 13D process of S. faecalis. Any microbial growth in total aerobic, psychrophilic and anaerobic bacteria was not observed until 8 days at 1$0^{\circ}C$ and 14 days at 3$^{\circ}C$, which might be regarded as strict guidelines of shelf life. Storage times based on the changes in physical and chemical quality were longer than those based on strict microbial quality in case of the products pasteurized by 6D process of L. monocytogenes. The seasoned vegetables prepared from sous vide processed spinach were found to be inferior in sensory quality to those from freshly blanched one.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.1
• /
• pp.97-100
• /
• 1992

The optimum condition for the extraction of antimicrobial substance from Lithospermi radix was investigated. For the purpose of obtaining basic data for the development of natural preservatives and for the prevention of food poisoning accidents, its antimicrobial activity was tested against several kinds of saprophytic microbes and food poisoning bacteria. The optimum condition for extraction of antimicrobial substance was to steep Lithospermi radix into 95% ethanol for 24 hours at room temperature. Antimicrobial activity was observed at the pH range $5.0{\sim}8.0$, but its activity became stronger at acidic condition. The result of ion exchange chromatography was showed that the antimicrobial activity of anionic portion was more apparent than that of cationic portion. The antimicrobial activity against Gram positive bacteria was stronger than that of Gram negative bacteria and the growth of food poisoning bacteria such as S. aureus and V. parahaemolyticus was inhibited in the concentration of 0.1% for 48 hours. As for mold and yeast, the growth of some kinds of these organisms was inhibited in the concentration of 0.1 % for 48 hours and the growth of nearly all the fungi was inhibited in the concentration of 0.15% for 96 hours.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.12 no.2
• /
• pp.62-65
• /
• 1983

As a new practical method for preserving freshness of fish, partially frozen storage has been reported to be useful in terms of K-value, TBA value, sensory evaluation etc. In order to develop a storage procedure to be used in place of cooled or frozen storage for the preservation of precooked fish food, partial freezing for up to two to three weeks was examined using baked mackerel. The criteria for evaluation were made according to the changes in volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, viable bacterial number, pH, color difference and sensory evaluation in fish muscle. The changes in TBA value of baked muscle during storage at $-3^{\circ}C$ differed slightly from those obserbed during cooled ($5^{\circ}C$) and frozen storage ($-20^{\circ}C$). Partial frozen storage ($-3^{\circ}C$) was effective in prolong an induction period of lipid oxidation during early storage. VBN of baked muscle tends to increase slowly while pH value was decrease during storage and there was no observed significant differences among three different storage condition. Viable bacterial number of the baked mackerel muscle stored at $-3^{\circ}C$ showed significantly less than that stored at $5^{\circ}C$, and similar to that stored at $-20^{\circ}C$ (the levels of $10^2/g$). Judging from the results of sensory evaluation and experimental data, partial frozen storage at $-3^{\circ}C$ seems to be effective as means of short-period preserving baked mackerel.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.12 no.2
• /
• pp.66-72
• /
• 1983

In order to improve the quality of salted sea mustard, the conditions of blanching, salting, and storage were examined. The process in which sea mustard was blanched for 20 seconds in boiling seawater, soaked in saturated brine solution for 20 hours and then salted for 10 hours by the spreading 10~20% (w/w) of granulated dry salt to obtain the moisture content of about 60% or below, resulted a good color retention of chlorophyll and carotenoid pigments, and organoleptic quality. The shelf-life of the product estimated by 30-40% pigment retention was 50-60days when stored at $4^{\circ}C$ or below.

• Journal of Korean Society of Forest Science
• /
• v.89 no.2
• /
• pp.185-197
• /
• 2000

This study was carried out to research structure of forest vegetation and site condition, and supply basic data for conservation of pine forest and ecologically sustainable forest management and control in Anmyondo area. The forest of Anmyondo were largely classified as four forest community : Pinus densiflora community, Pinus thunbergii community, Pinus rigida community, and Quercus variabilis community. Organic matter, total nitrogen, and other nutrients in soil of the study area were relatively low, and average soil pH was 4.9. Soil texture was sandy clay or heavy clay and so the aeration and permeability could be poor. In this study site, the methods such as the promotion of germination of pine seeds through removal of forest floor and inducement of natural regeneration through such method as regeneration under shelter wood would be better than the method such as afforestation after clear-cutting for conservation the pine forests. Also, it will be a good method to practice tending for hardwood species in the dominant areas by hardwood species.