• Cartoon and Animation Studies
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• s.25
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• pp.109-132
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• 2011

The Vampire has relatively universal images in through the cultural and verbal usages. The comic Higajima and movie display the latest image of Japanese Vampire of asian mode of production. After the Meiji political reformation of 18th Century, Japanese had rapidly changed into European style in every places. However, the Higajima is denied the structural changes, it is insisted that the changing is only the skin deep and colour of hair but the structure of the society is same as feudal Japan. Asian mode of production is claimed by Karl Marx, according to him, it is before the historical developing model in Europe and it was controversial. The major character of modern Japanese history would be the change of hierarchy of king-shogun-samurai-peasant based on the regional ground. The feudal structure is changed by the Meiji reformation and Japan was rushed for the westernized country rather than the asian mode of production. However, Higajima argued that the changing is just the clothes of ruler but the democracy and individual citizenship was lost in that reformation. Vampire is cursed creature that cannot see the sun and it has not the functioned as a human organ. For human it is dead but this creature actively moves and stronger than human and much superior than human in every aspects. It is managed the feeding through the suck the human blood and power to seduction. Even it is not exist, it is quite symbolic phenomenon of cultural usage of superior entity of chain of feeding. The aim of this paper is display the symbolic code Vampire of Asian mode of production in Higajima and political struggling of Japan in actual. To search of the cultural meaning and possibility of the Korean solution of modernity.

• Journal of the Korean Institute of Gas
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• v.12 no.2
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• pp.48-52
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• 2008

According to extremely industrial growth, gas facilities, equipments and chemical plants are gradually increased due to incremental demands of annual amount of gases. The safety management of gases, however, is still far from their requirements. Methane, the principal ingredient of natural gas, is inflammable and explosive and is much used in factories and houses. Therefore, these gas safety management is essential. So, we, with a program of the gas safety management, hope to develop the detection system of methane gas leak using mid-infrared ray LED and PD with $3.2\;{\mu}m$. The cryogenic cooling device is indispensible at laser but needless at LED driven on the room temperature if manufacturing optical sensor with $3.2\;{\mu}m$. It, consequently, is not only possible to implement for subminiature and portable type but also able to speedily detect methane of extremely small quantities because the $CH_4$ absorption intensity at $3.2\;{\mu}m$ is stronger than that at $1.67\;{\mu}m$. Our objective of research is to prevent gas leak accidents from occurring previously and to minimize the extent of damage from them.

• Journal of the Korean Society of Groundwater Environment
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• v.6 no.3
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• pp.152-157
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• 1999

Oil leaked from underwound storage tanks and leachate from sanitary landfills have been known as contaminant sources of the high-quality groundwater resources. The mobility of contaminants in the aquifer largely depends on the groundwater flow and the determination of associated hydraulic parameters is essential for a proper remediation of contaminated grnundwater. This study aimed at determining an optimum set of hydraulic parameters for an unconfined sandy aquifer of a laboratory scale through comparison of various methods. Results showed that the specific yield obtained from gravity drainage experiment was an average of 0.20 with minor variations in aquifer depths. and the permeabilities obtained from Dupuit approximation and slug test gave similar values of 5.33 cm/min and 5.85 cm/min but the constant head method gave 0.17 cm/min, which is much ion than the other methods. This experimental evidence reveals that the permeability of the unconfined sandy aquifer could be accurately determined by Dupuit assumption or slug tut rather than by constant head method conducted for a disturbed separate soil column.

• Applied Chemistry for Engineering
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• v.23 no.2
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• pp.232-240
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• 2012

Bio-diesel (BD) is the mono alkyl esters of long chain fatty acids derived from renewable feed stocks like vegetable oils or animal fats. Bio-diesel shows poorer fuel properties than that of diesel fuel in a cold condition. For the diesel fuel, many cold flow improvers have been developed; however, since primary ingredients of bio-diesel are different from those of the diesel fuel, there is a limit to the cold flow improvement when the same cold flow improvers are added to bio diesel. In this study, to improve low temperature properties of bio-diesel, we developed a cold flow improver using an alkyl methacrylate monomer, prepared via ester reaction, and maleic anhydride and also conducted a ring opening reaction using amine. We characterized the products using $^1H-NMR$, FT-IR and GPC methods. In addition, the cold flow improvements of the products in Soybean BD and Palm BD in the concentration rage of 1000~10000 ppm were investigated. It was found that the addition of LMA2SMA6MA2-C8A in Soybean BD improved the pour point by $12.5\;^{\circ}C$.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.636-644
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• 2008

The principal objective of this study was to assess the effects of hydrocolloids(xanthan gum, guar gum, sodium alginate, k-carrageenan, carboxy-methyl cellulose) on the suppression of retrogradation in the bread. The pasting properties of the doughs and the sensory properties were determined in the bread samples, to which xanthan gum, guar gum, sodium alginate, k-carrageenan, and CMC, were added at different ratios(0.2%, 0.6%, 1%). CMC and k-carrageenan with 0.6% level were selected for the further retrogradation studies. Changes in the firmness of the bread samples at room temperature for 15 days were assessed using a texture analyzer, and the type of retrogradation was calculated via the Avrami equation. The thermal properties of the samples were also determined via differential scanning calorimetry (DSC). The addition of hydrocolloids was shown to increase the viscosities of the doughs. Setback and breakdown viscosity were reduced significantly via the addition of CMC(0.6%, 1%), xanthan gum(1%), and k-carrageenan(1%). Sensory hardness was significantly increased when 1% hydrocolloids were added. Our textural analysis showed that the addition of CMC reduced the firmness of the bread, whereas k-carrageenan didn't. However, the retrogradation rate was reduced via the addition of k-carrageenan, as was also demonstrated in the results of our DSC analysis.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.578-585
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• 1996

This experiment was carried out to obtain the basic informations on yield performance and physicochemical quality properties of North Korean rices at southern high altitude area, Unbong and southeren plain area, Iksan. North Korean cultivars showed significant difference in number of spikelets per panicle, percentage of ripened grain and yield between two locations, but not significant in number of panicle per hill and l000-grain weight. The highest contribution to grain yield was the percentage of ripened grain and l000-grain weight at Iksan and Unbong, respectively, The protein, amylose content, alkali digestion value and Mg/K ratio showed larger variation in varieties than that in the locations cultivated. Mg and K revealed highly significant variations in locations, varieties and variety $\times$ location (V$\times$L) interaction. The amylogram characteristics such as initial pasting temperature, peak, breakdown, setback and consistency viscosities showed highly significant variation in locations, varieties and V$\times$L interaction. The physical characteristics of cooked rice such as adhesiveness, gumniness and chewiness also showed highly significant variations in locations, varieties and V$\times$L interaction.

• Food Science and Preservation
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• v.16 no.6
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• pp.830-837
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• 2009

A total of 24 processed barley samples produced in Korea, 9 split and 15 pressed, were analyzed for protein, $\beta$-glucan, and amylose content whiteness cooking characteristics (water absorption and expansibility) and pasting properties, with respect to the areas in which they were grown. Split and pressed barley products from Japan were compared. Both forms of barley products had similar contents of protein and $\beta$-glucan. Whiteness was higher in pressed barley than in split barley. Split barley produced in Korea had a higher water absorption (342-436%) and expansibility (449-608%) than did pressed barley. Japanese processed barley products were much lower in protein (4.4-6.6%, w/w) and showed a higher whiteness grade than did Korean products. Whiteness of pressed barley ranged from 57.2-68.3 and was higher than that of split barley, but split barley product showed better cooking characteristics than did pressed barley. Japanese products were similar to Korean materials in this respect. A negative correlation was observed between protein content in and whiteness of processed barley products (r=-0.5112, p<0.01). Waxy barley products had a lower pasting temperature, and showed higher breakdown and lower setback than did non-waxy barley products. The pasting properties of Japanese products were different from those of Korean materials. The pasting temperatures of Japanese split and pressed barley were lower, and the setback much higher, than seen with Korean products. The results show that both splitting and pressing efficiently improve the cooking characteristics of barley. The processing of waxy barley was particularly effective.

• Journal of Bio-Environment Control
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• v.21 no.2
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• pp.114-119
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• 2012

We have conducted 4 experiments to develop the most environmental and effective use of the two-fluid fog system to prevent and exterminate whiteflies in tomato cultivation. In particular, these experiments used Vitamini tomatoes grown in stand-alone greenhouses at Buyeo Tomato Experiment Station as subjects. Each experiment utilized the fog system in a different way. The first experiment provided the control group, which was subject to the two-fluid fog system without additional humidity control. In the second experiment, the two-fluid fog system controlled the humidity level to be above 70%. The third and the fourth experiment utilized natural substances, which were 1.5 mg/L of Neem Oil and 2 mg/L of Oleic acid respectively, without additional humidity control. From the first experiment, we could observe that a simple use of the two-fluid fog system decreased the density of whiteflies in the greenhouses. This impact of the fog system on whiteflies was greater in the second experiment. By comparing the first and the second experiment, we concluded that whiteflies are more effectively prevented by maintaining a higher humidity level via the fog system's smaller water droplets that float in the air for longer time than the standard fog system in rather dry condition. In the third and the fourth experiments, the extermination level was 78% and 76.4% respectively, comparing only 53% in the first experiment without the humidity control. Therefore, using the natural substances in addition to the humidity control increases the extermination effectiveness. Considering the similar results from the 3rd and the 4th experiments, Oleic acid has a greater appeal for its lower price. Using the two-fluid fog system to both control the humidity on a daily basis and spray the substances for occasional extermination would reduce labor cost and increase production in an environmental way.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.191-197
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• 2018

This study investigated the influence of starch extraction (ST-EX) solutions on the extraction yield and characteristics of Chinese yam (CY) starches from domestic Dioscorea batatas. Ascorbic acid (VitC), $Na_2S_2O_3$, $NaHCO_3$, and $Na_2CO_3$ were used as ST-EX solutions (0.4%, w/v). The extracted CY starches were examined for ST-EX yield, chemical composition, size distribution, X-ray diffraction, solubility, swelling power, gelatinization, and pasting viscosity. The highest ST-EX yield was obtained from $NaHCO_3$, followed by VitC. Lower protein content, relative crystallinity, and gelatinization enthalpy were found in CY starches from alkaline ST-EX solutions ($NaHCO_3$ and $Na_2CO_3$). Size distribution and gelatinization temperature did not generally differ for CY starches from the different ST-EX solutions. Pasting viscosities increased in the order from $Na_2CO_3$ > $Na_2S_2O_3$ > $NaHCO_3$ > VitC ST-EX solutions. Thus, VitC may be most appropriate to extract CY starch from Dioscorea rhizomes, considering its ST-EX yield, total starch content, and variation in pasting viscosity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.399-407
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• 2013

The purpose of this study was to evaluate the physicochemical characteristic of the cooked rice added with glutinous and non-glutinous sorghum. The sorghum cultivars were Sorghum bicolor L. Moench cv. Hwanggeumchal, Nampungchal (glutinous), and Donganme (nonglutinous), and rice cultivar was Ilpum rice. The cooking properties and pasting characteristics of cooking rice adding with sorghum according to varieties and different addition rates evaluated. The cooking properties and pasting characteristics had significant changes with the varieties and different addition rates of sorghum. With increased addition rates of sorghum, the pasting temperature, peak viscosity, trough viscosity, breakdown viscosity, and final viscosity were decreased. With increased addition rates of sorghum, the total polyphenol and flavonoid contents before and after cooked rice were increased. Total polyphenol contents of 30% addition rates before cooking rice with Hwanggeumchal, Nampungchal, and Donganme sorghum were 1,693.30, 1,890.98 and $2,386.11{\mu}g/g$ sample, whereas those after cooking rice with sorghum were 1,189.28, 1,190.42 and $1,397.87{\mu}g/g$ sample, respectively. The high level of DPPH radical scavenging activity before and after cooking rice with sorghum were 126.29 and 70.58 mg TE/100g sample in the Donganme in 30% addition rates. Also, ABTS radical scavenging activity was 135.56 and 83.12 mg TE/100g sample, respectively. The results of this study show that the addition of sorghum can make cooked rice improved antioxidant activity.