• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.1
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• pp.13-19
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• 1996

This study was conducted to establish the rapid determination method for major components of maturing covered barley grains, and to improve the efficiency of selection in barley breeding. Near Infrared Reflectance Spectroscopy (NIRS) is an established, economical and nondestructive technique applied widely to the food and feed industry. 34 barley lines were sampled at 5 day-interval from 25 to 35 days after heading. A standard regression analysis for the data obtained by analytical laboratory methods and NIRS method was carried out to get a useful calibration equation. The simple significant correlation between these two methods at 25 days after heading was recognized in starch and $\beta$-glucan contents. At 30 days after heading the data obtained by two methods showed significant correlation in starch, $\beta$-glucan and protein contents. Analyzed data and that from NIRS method at 35 days after heading was significantly correlated in starch and protein contents. It was concluded that the applicability of NIRS method for the components analysis in maturing barley grains was different depending on maturing stages and components.

• Proceedings of the KSCN Conference
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• 2004.05a
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• pp.410-410
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• 2004

전문체육인을 육성하는 체육고등학교의 학생들을 대상으로 영양교육을 실시하기 전 대상 진단용 기초자료로 활용하고자 학생들의 식습관, 영양상태 및 영양지식도를 평가하였다. 연구대상은 대구체육고등학교 1학년생 59명(남학생 47명, 여학생 12명)을 대상으로 하였으며, 신체계측은 체성분 분석기(DX-200/100)를 이용하여 계측하였고 혈액생화학치는 kite법(영동제약)으로 분석하였으며, 대상자의 일반사항 및 식습관과 영양지식도는 설문지로 평가하였다.(중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1186-1192
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• 2003

The food components and quality characteristics of two kinds of boiled-dried anchovies (Engraulis japonica) in the Korean market such as the Jukbang-Myoel (JM) and Kwonhyunmang-Myeol (KM) were investigated. KM was higher in moisture content, and lower in crude protein and lipid contents than JM. Volatile basic nitrogen was higher in KM than in JM, whereas TBA value showed higher levels in JM. Total combined amino acid contents of KM and JM were 41.9∼46.6 g/100 g and 42.0∼49.2 g/100 g, respectively, and large sized boiled-dried anchovies revealed higher contents than small sized ones in both samples. Their major amino acids were Glu, Asp, His, Leu, Ala and Arg. Total lipids of KM and JM were consisted of 55.4 ∼ 68.4%, 53.0 ∼ 68.0% neutral lipid and 31.6∼44.6%,32.0∼47.0% polar lipid, respectively, and their major fatty acids were 14:0, 16:0, 16:1n-7, 18:1n-9, 20:5n-3 and 22:6n-3. In taste compounds of boiled-dried anchovies, free amino acid contents of Km and JM were 953.7 ∼ 1,044.8 mg/100 g and 968.8 ∼ 1,306.4 mg/100 g, respectively, and main free amino acids were Tau, His, Ala, 1-methyl his, Lys, Glu and Gly. The contents of other taste-active components such as IMP, total creatinine, TMAO and inorganic ions were not significantly different between KM and JM. The results of sensory evaluations for organoleptic characteristics, small sized JM showed no difference in sensory qualities, whereas large sized JM showed good qualities for appearance, taste and odor compared with KM.

• Food Science and Preservation
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• v.13 no.5
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• pp.596-602
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• 2006

This study was conducted to investigate the changes of major components and bioactivities of tea produce. The tea produce were made by various methods, with different degree of fermentation during manufacturing process. Except green tea, degrees of fermentation in Wizo Tea, Ilsoae Tea, and Hwang Tea were $5{\sim}10%,\;50{\sim}60%$ and $70{\sim}80%$ respectively. The result are as follows : The general component(moisture, crude ash, crude lipid, and crude protein) and the content of total polyphenol in tea products were not shown significant difference during the fermentation process. The content of caffeine in tea extracts decreased sharply as degree of fermentation of tea. In comparison of hunter values in tea extract, lightness was decreased as fermentation redness (a) was all (-), and yellowness(b) was increased sharpy with degree of fermentation. Radical scavenging activity using DPPH of tow kinds of tea was potent and decreased generally with degree of feimentation. Inhibitory effects of tea extracts against angiotensin I converting enzyme were also potent.

• Proceedings of the Korean Information Science Society Conference
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• 2003.10b
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• pp.577-579
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• 2003

본 논문에서는 생체인식 분야 중 얼굴인식의 검색 정확성 향상 및 검색 시간을 단축하기 위한 단계로 인종별 얼굴영상 데이터베이스에 대한 군집화 기법을 연구하였다. 우선, 일반적으로 얼굴 및 이미지 검색에 사용되는 다양한 특징을 추출하고, 추출한 다차원의 특징 데이터들로부터 다 인종 얼굴 데이터를 유사한 인종별로 정확하게 군집화 하기 위해 최적의 특징벡터를 자동으로 선택 할 수 있는 방법을 제안하였다. 군집결과 분석을 위해 자기 조직화 지도 모형을 이용하였는데, 이는 2차원 분석 및 가시화에 유용하며, 학습 후 코드북벡터를 사용하여 유사한 의미간의 거리부터 검색할 수 있는 특징을 가지고 있다. 특징추출에 관한 실험결과 인종별 구분을 위한 특징벡터로는 웨이블릿 주파수 성분(lowpass 성분)과 CbCr 특징벡터가 인종별 군집화에 가장 유용한 특징으로 선택되었으며. 추출된 특징을 바탕으로 semantic map을 구성하여 제안방법의 효율성을 제시하였다.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.217-222
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• 2002

본 연구에서는 가연성 폐기물을 이용한 시설원예 난방에너지 공급시스템 개발을 위하여 대형 온실 난방이나 RPC 시설에 이용할 수 있는 왕겨와 중유 겸용연소 시스템에서 중유의 연소 및 성능 특성을 분석하고자 하였다. 중요 인자로는 분사노즐의 크기(2.0, 2.25, 2.5, 3.0 GPH)와 진공압력(375, 500, 625, 750 Pa)을 설정하였으며 이에 대한 결과를 요약하면 다음과 같다. 1.진공압력 500Pa조건에서 연료 공급율이 증가할수록 연소실 벽체 열교환기 효율은 감소하고 폐열회수 열교환기와 사이클론 열교환기의 효율이 증가하였으며, 노즐 2.5GPH에서 진공압력이 커질수록 연소실 하부의 온도가 감소하였고 연소실 상부에서는 비슷한 경향을 보였다. 2, 연소온도특성, 열효율, 배기가스 성분분석 등의 결과로 볼 때 최적의 연소 조건은 노즐 2.5GPH는 진공압력 375Pa, 노즐3.0GPH는 진공압력 500Pa과 625Pa 사이로 판단되었다. 3. 배연가스내의 대기오염 성분은 모든 실험처리에서 CO 함량은 거의 없고 SO$_2$와 NO$_{x}$의 함량 또한 일반 보일러 허용기준을 만족하는 것으로 나타났다.

• Fire Science and Engineering
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• v.28 no.4
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• pp.64-72
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• 2014

Flammable liquids residues in fire debris and pyrolysis products of flammable materials were analyzed by using Gas detecting tube, Gas Chromatograph/Mass Spectrometers (GC/MS), and Pyrolyzer. Comparison studies between chemical components detected in debris fired with and without Flammable liquids were performed. Though Flammable liquids were not present in debris, Gas detecting tube colors were also changed. Chemical components produced from conventional combustions were different from those produced from pyrolysis. Due to the difference of the reaction conditions between combustions and pyrolysis, different chemical products were produced. Petrochemical products of PVC wood-linoleum block could produce ignitable chemicals, such as toluene, ethylbenzene, undecane, and dodecane. So, for better fire investigation more consideration of those chemicals will be porformed.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.104-114
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• 2016

In this study, the quality characteristics of different drying methods of Cirsium setidens Nakai, which contains large amounts of biological substances, were investigated for the improvement of their practical use. During the drying period, the weight reduction was the highest with hot-air drying(82.7%). As for the general component and mineral contents analysis results of Cirsium setidens Nakai, there were no significant difference. Cyclic low pressure drying resulted highest amount of total phenolic components and 1,1-diphenyl-2-picrylhydrazyl (DPPH). Hence, cyclic low pressure drying method is the best method for enhancing antioxidant activity of Cirsium setidens Nakai.

• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.4
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• pp.499-505
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• 2021

The purpose of this study is to investigate experimentally the physical/chemical properties of concrete surface according to types of formworks. Plywood formwork and coated plywood formwork were prepared. In addition, plywood formwork with sand paper was prepared to simulate deterioration of concrete or rough surface of concrete. Normal concrete was used in this study. The properties of concrete surface were investigated by visual inspection, scanning electron microscopy and energy-dispersive X-ray spectroscopy techniques, elemental mapping, 2D and 3D surface profile measurement, and zeta potential measurement. Test results showed that concrete in a coated formwork had smooth surface and concrete in the formwork with sand paper had rough surface. It was observed that properties of concrete surface depended on types of formworks. Furthermore, differences in surface roughness were significantly higher than those in chemical compositions and zeta potential.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.963-968
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• 2010

The differences between organic and conventional soybean were studied based on their physicochemical properties by steaming treatment. There was no difference between the two kinds of soybean regarding crude protein, crude fat and crude ash contents. Reduction in sugar content was higher in raw organic soybean than raw conventional soybean. However, there was no difference between the two soybeans after steaming. Amino nitrogen content was higher in organic than conventional soybean. Further, there was no difference between the two soybeans after steaming. Regarding pH, acidity and salinity, there was no differences between the two soybean after steaming. Organic soybean was more bright than conventional soybean after steaming. The yeafercontent and number of bacteria in raw soybean were not different between the two soybean types. The number of fungi was higher in organic than conventional soybean. Upon steaming, the yeast number was different between two kinds of soybean. Further, the number of bacteria was higher in organic than conventional soybean. The number of fungi was not different between the two soybeans.