• Journal of Animal Environmental Science
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• v.18 no.1
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• pp.25-34
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• 2012

Noxious gases with malodorous substance concentrations in each stages of pig buildings were determined at a typical 400sow-scale farm to improve piggery environment. Using IAQ-300 and pDR-1000AN, continuous records for the concentration of $NH_3$, CO, $CO_2$, $NO_2$, $SO_2$, $H_2S$, $O_2$, and along with temperature, humidity, dust concentrates from individual pig pens were collected to analyze every 6 hours' condition of indoor environment for 24 hours' period. In most pig houses, the air quality at noon was good, while at night (00:00~06:00), air composition became noxious in all buildings. The order of buildings' air quality for 24 hrs was pregnant > farrowing > nursery > growing > finishing. The cause of air quality differences was presumed to be the differences of stocking density, defecating amount and the length of exposure time of slurry in indoors. In conclusion, well-designed building structure, proper control of stocking density, quick removal of excreta from pig pens and continuous ventilation are prerequisites to improve pig housing environment.

• Journal of the Korean Society for Library and Information Science
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• v.33 no.1
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• pp.129-144
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• 1999

The purpose of this research is to compare the opinions of three different groups - subject specialist librarians(group I) . students of department programs(group II) and students of college programs(group III) - as to whether these groups have a different way of thinking from each other concerning a general culture for subject specialist librarianship. Questionnaire are carried out for this research and the responses analyzed to draw a conclusion. Major findings are as follows: 1) The subject specialist librarianship to be important to all three groups and a desirable academic career of group I shows a tendency to have both B.A. degree in the subjet field and M.A. degree in library & information science, $15.3\%$ of group II and $82.9\%$ of group III appear to be belonging to either minor or double major programs, 2) the 37-45 major credits to be ideal to group I & III, and 46-55 group II, 3) a knowledge in 'Computer' and 'English' is mostly demanded to all three groups as the general culture for subject apecialist librarianship, 4) theoretical courses to be very important to group I and technical courses to group II & III, 5) the collection and access of library materials to be regarded to all three groups as an important role for future librarians.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.36 no.1
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• pp.54-59
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• 2000

This paper presents a control system that uses a fuzzy algorithm in controlling the depth of a model midwater trawl net, and experimental results carried out in the circulating water channel by using a model trawl winch system.The fuzzy controller calculates the length of the warp to be changed, based on the depth error between the desired depth and actual depth of the model trawl net and the ratio of change in the depth error. The error and the error change are calculated every sampling time. Then the control input, i.e. desirable length of the warp, is determined by inference from the linguistic control rules which an experienced captain or navigator uses in controlling the depth of the trawl winch controller and the length of the warp is changed. Two kinds of fuzzy control rules were tested, one was obtained from the actual operations used by a skilled skipper or navigator, and the other was a modified from the former by considering the hydrodynamic characteristics of the model trawl system.Two kinds of fuzzy control were tested, one was obtained fro the actual operations used by a skilled skipper or navigator, and the other was a modified from the former by considering the hydrodynamic characteristics of the model trawl system.The results of these model experiments indicate that the proposed fuzzy controllers rapidly follow the desired depth without steady-state error although the desired depth was given in one step, and show robustness properties against changes in the parameters such as the change of the towing sped. Especially, a modified rule shows smaller depth fluctuations and faster setting times than those obtained by a field oriented rule.

• Fire Science and Engineering
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• v.31 no.6
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• pp.53-59
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• 2017

The purpose of this study is to verify the suitability of the current standards by predicting the density of the occupant load density for discount stores. An internal data survey as well as an actual survey using a People Counting System (PCS) were employed to ascertain the number of occupants and 95% confidence interval of nationwide discount stores. According to the results of the actual survey, the time and days on which the maximum number of occupants were reached was from 16:00 to 18:00 and Christmas Eve and the weekend before New Year's Day, respectively. From the results of the maximum number of occupants, a regression equation was derived from the relationship between the internal data and the amount of sales, and this equation was verified in a previous study. Thus, the internal data of 50 discount stores were analyzed using this process. As a result, the 95% confidence interval was determined to be $2.7{\sim}2.9m^2/pers.$ and the error level was not large compared to the domestic and foreign standards. Therefore, this study proposes that a conservative estimate of the standard occupant load density for discount stores is $2.7m^2/pers.$

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.226-230
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• 1994

In order to compare fall cultivars of Chinese cabbage for kimchi preparation, their physicochemical and organoleptic properties during kimchi fermentation were investigated. When physical characteristics of ten fall cabbage cultivars were compared, `Olympic' had the heaviest average weight and `Chungsan' was the longest in total length. They were also analyzed chemically and compared on water content, vitamin C and reducing sugars. `Noranmat' had the highest water content and `Chungsan' had the highest contents of vitamin C and reducing sugar. Kimchi samples prepared with each fall cultivar were fermented at $4^{\circ}C$ for $40^{\circ}C$ Says, of which pHs and total acid contents were measured and sensory characteristics were compared. Their pHs of `Lipdong' and `Taebok' were lowered most slowly and their pHs of all cultivars were lowered to less than pH 4.0 after the storage of 40 days. Their total acid contents of most cultivars were ranged from 0.55 to 0.59% after the same period. It was shown from the result of sensory eva uation that `Karaksin-1' and `Olympic' were considered to be the best among fall cultivars of Crinese cabbage for kimchi preparation.

• Journal of Gifted/Talented Education
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• v.24 no.6
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• pp.1073-1097
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• 2014

The working concept of the disadvantaged gifted is meant by those who hardly can have a chance to develop one's own gifts because of the environmental conditions and factors. The main purpose of this study is to explore the inherent trait of the music giftedness, which is composed of musical ability, creativity, and task commitment. Grounded upon the phenomenal research, this study purposefully samples ten disadvantaged students who participated in the arts gifted camp hosted by Korean National Research Institute for the Gifted in Arts. Thus, it explores the inherent traits of the disadvantaged gifted by coding, segmenting, and analyzing the interview with ten disadvantaged, and the evaluation reports of the expert group. The inherent trait of music giftedness of the disadvantaged gifted is shown as this: the inherent trait of the disadvantaged gifted in music is closely interrelated with one's own concept of giftedness. Whereas they show the high motivation and task commitment, they are hardly observed to have the creativity in their musical activities and learning. Finally, this study give a proposition for the strategy to stimulate and improve the inherent trait of the disadvantaged gifted in music: the importance of parents education and parent screening, meta-cognitive skills, the leaning-based creativity education, and the significant role of intrapersonal catalyst.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.29-34
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• 2013

The objective of this study was to manufacture three kinds of domestic sweet potato Makgeolli using a mixture design and an optimization technique. The effects of four different manufacture methods, such as simultaneous saccharification and fermentation (SSF) with or without malt and separate hydrolysis and fermentation (SHF) with or without malt were determined. The SSF methods of Makgeolli produced higher alcohol content than that of SHF methods. The sensory score was not influenced by different making methods. Fourteen experimental points were selected, and rice (10~50%), sweet potato (10~50%) and water (40~60%) were chosen as independent variables. The measured responses were sensory preference, total polyphenol content, and DPPH radical scavenging activities. The ratio of the optimum sweet potato Makgeolli mixture formulation was developed as 15.11 (rice): 44.89 (sweet potato): 40 (water) using the optimization technique. The desirability of the optimum mixture formulation was 0.839. Yellow sweet potato Makgeolli using the optimum mixture formulation produced higher soluble sugar content compared to others. Regular sweet potato Makgeolli produced higher pH. The purple sweet potato Makgeolli's total polyphenol content and DPPH radical scavenging activity were measured to be the highest at $771.91{\pm}1.42mg\;GAE/{\ell}$, $131.55{\pm}4.03%$.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.307-313
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• 2010

Yogurt base was prepared from skim milk added with 0.5, 1.0 and 1.5% (w/v) black garlic extracts(BGE, 60 brix), fellowed by fermentation with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at $42^{\circ}C$ for 24 hr. The yogurt products were evaluated for acid production (pH, titrable acidity), number of viable cells, viscosity, color value, and sensory properties. The pH of yogurt with BGE was below 6.0 at 6 hr fermentation, after which it was rapidly acidifies. Aftert 24 hr, the titratable acidity of yogurt with 1.5% BGE was 0.74%, which was 5.7 times higher than that before fermentation. There was no significant difference in viable cell count between the samples after 3 hr fermentation. The viscosity of yogurt was decreased by the addition of BGE. As the percentage of BGE increased, the L value (lightness) decreased while the a value (redness) and b value (yellowness) increased. The overall sensory score of yogurt with BGE was lower than that of yogurt with only skim milk. Therefore, moderate addition of BGE was below 1% for the preparation of yogurt.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.540-546
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• 2014

This study was conducted to compare the commercial noodle flours (n=8) of each milling company in Korea. Eight noodle flour samples were classified into two types of flours, all-purpose flour (AF, n=4) and premium noodle flour (PF, n=4) and tested using general component analysis. Texture assessment and sensory test for doughs and noodles were performed. The dough strength was positively correlated with lower ash content, smaller particle size and longer formation time. Sensory evaluation found that weaker cooked noodle strength correlated with higher scores in preference and softness. As a result, it can be suggested that PF is better than AF in noodle making because PF has lower ash content and smaller particle size than AF. As such, flour characteristics that produce noodle flour of uniform quality can be obtained by combining flours with the above processing characteristics to fit the qualities desired.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2011.04a
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• pp.376-377
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• 2011

최근 Mg, Mg-Al합금, Al은 전자제품의 케이스, 차량의 휠 등의 신소재로서 활용성이 높아 사회적 수요가 급격히 늘고 있다. 이러한 수요 증가와 함께 관련 사업장에서는 취급 과정에서 폭발사고 위험성이 높아지고 있는데, 2010년도에는 국내 사업장에서 금속 분진에 의한 폭발사고가 4건이 발생하여 인명 및 재산피해가 발생하였다. Mg-Al합금의 폭발사고로 사망 1명과 부상 2명이 발생하였으며, Al분진의 폭발사고는 3건이 발생하여 사망 2명과 부상 3명의 인명피해로 이어졌다. 사고조사를 통하여 사업장에서의 금속분진에 대한 위험인식이 매우 낮은 것이 유사 사고가 반복되고 있는 가장 큰 이유로 알려지고 있는데, 이는 금속분진에 대한 부족한 안전기술정보와 밀접한 관련이 있다. 본 연구에서는 Mg, Mg-Al합금, Al등을 취급하는 관련 사업장에서 폭발사고 예방대책을 위하여 활용할 수 있는 폭발특성에 관한 안전기술정보 제공을 목적으로 하고 있다. 보다 구체적으로는 사고 다발 금속분진에 대한 위험성 이해에 도움을 될 수 있도록 동일 입경분포 조건에서의 위험성을 정량적으로 평가하였으며, 이를 위하여 각 금속분진의 동일 입경 조건에서 최대폭발압력, 폭발하한계 등의 폭발위험성 데이터를 실험적으로 조사 하였다. 조사한 시료는 평균입경 200 mesh의 Al, Mg, Mg-Al(60:40 wt%)로서 입도분석기(Beckman Coulter LSI 3320)를 사용하여 측정한 결과 평균입경은 약 $155{\mu}m$로 나타났다. Al분진의 농도변화에 따른 폭발압력을 조사한 결과, 최대폭발압력(Pmax)은 7.9 bar였으며 최대폭발압력상승속도 (dt/dP)max는 농도 $1500[g/m^3]$에서 322 [bar/s]로 최대가 되었으며 폭발 하한계(LEL)는 $70[g/m^3]$가 얻어졌다. 반면에 순수한 Mg의 LEL은 $30[g/m^3]$였으며 Pmax는 6.4 bar, (dP/dt)max는 100 [bar/s]가 얻어졌다. 이러한 결과로부터 LEL이 낮은 Mg는 Al보다 연소성이 큰 것으로 나타났으며, Al은 화염을 유지하는데 필요한 최저 열분해 가스농도를 확보하는데 Mg보다도 고농도의 분진이 필요함을 알 수 있었다. 또한 Mg-Al(60:40 wt%)의 LEL은 $50g/m^3$이었으며 Pmax는 9.4 bar, (dP/dt)max는 472 [bar/s]가 얻어졌다. 이러한 결과로부터 Mg-Al(60:40 wt%)합금의 연소성을 살펴보면 착화하기 쉬운 정도는 Mg와 Al의 성분비에 의해 변화하지만 Mg와 Al의 중간 정도로 나타나는 반면, Pmax는 Mg 또는 Al의 단독 물질 성분보다도 매우 큰 것을 알 수 있었다. 본 연구를 통하여 단일 성분의 Mg와 Al보다도 Mg와 Al이 일정 비율로 구성된 Mg-Al합금의 경우가 화재폭발 위험성이 증가한다는 사실을 알 수 있었으며, 이와 같은 폭발위험특성 자료를 활용하여 분진의 보관, 취급, 폐기 등의 지속적 관리가 필요하며 사업장 특성에 적합한 안전대책을 통한 사고예방대책이 요구된다.