• Economic and Environmental Geology
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• v.50 no.5
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• pp.401-414
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• 2017

To prevent the damages from earthquakes, various researches have been conducted around the world focusing on earthquake prediction and forecasting for several decades. Among various precursory phenomena, changes in groundwater level and quality are considered to be reliable for estimating the time of earthquake occurrence and its magnitude. In effects, some countries impacted by frequent earthquakes have established and operated the groundwater monitoring network for earthquake surveillance and prediction. In Korea, recently researches have begun for using groundwater monitoring techniques for earthquake prediction. In this paper, the groundwater monitoring networks of China, Japan, and the United States were reviewed focusing on the facilities and results of researches to deduce the tasks for earthquake prediction researches using groundwater monitoring techniques in Korea. In results, research needs are suggested in the implementation of groundwater monitoring networks for specifically earthquake surveillance with the real-time monitoring and the measures to quantify the degrees of abnormal changes in the relationship of distance from the earthquake epicenter.

• Analytical Science and Technology
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• v.30 no.5
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• pp.295-302
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• 2017

This study presents a method validation for extraction and quantitative analysis of levulinic acid in soy sacues using high performance liquid chromatograph-photodiode array detector (HPLC-PDA). The levulinic acid in samples were extracted with distilled water, and then purified with C18 Sep-Pak cartridge. The calibration curves showed good linearity (R > 0.999) in a relatively wide concentration range ($2.5-400{\mu}g/mL$). Mean recoveries and relative standard deviation (RSD) of levulinic acid spiked in soy sauce samples at different spiking levels ($2.5-400{\mu}g/mL$; 6 point). Recoveries were 87.58-97.26 % with RSD less than 15 %, and limit of detection (LOD) and limit of quantification (LOQ) were 0.64 and $1.64{\mu}g/mL$, respectively. According to monitoring result with the established method, levulinic acid was found in 43 of 59 domestic commercial soy sauces, soy sauce based sauces and seasoned meats. The contamination levels were 0.44-1.23 mg/mL for soy sauces, 0.03-0.83 mg/mL for soy sauce based sauces and 8.43-38.94 mg/mL for seasoned meats. The results indicated to be rapidly and accurately qualifying levulinic acid and can be used as a suitable quality control method for soy sauce and soy sauce related commodities.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.817-820
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• 2008

The river environments of many streams in korea have been deteriorate through the rapid industrialization and urbanization since the 1960s. In korea, on the other hand, much efforts on the research and project have been made for the restoration of the deteriorated streams to close-to-nature. in order to restore the deteriorated streams, therefore, it is necessary to investigate such advanced technologies and materials. In view of this requirement, various research paths are being taken focusing on coarse aggregates to make multi-functional porous concrete having continuous voids so as to improve water and air permeability, acoustic absorption, water purification and applicability to vegetation. The Purpose of this study is to investigate the method for recovery of the environment in the streams area using porous concrete retaining wall block. the multi-P.O.C block applies for test in the Jangduri-cheon have been monitored planting, stability etc. after 6 months, plant grows flourishing and reconstructed in state such as nature rivers.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2018.10a
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• pp.329-331
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• 2018

In this paper, we propose a monitoring system that starts with the supply of raw materials for threading, is processed into a lathe machine, and checks for defects of the product are automatically performed by the robot with Smart Factory technology through assembly and disassembly. Completion check according to the production instruction quantity and production instruction is made by checking the production status according to whether or not the raw material is worn by the displacement sensor, and checking the pitch and the contour of the processed female and male to determine OK and NG. The robotic system acts as a relay for loading and unloading of raw materials, pallet transfer, and overall process, and it acts as an intermediary for organically driving. The location information of the threaded products is collected by using the non-contact wireless tag and the energy saving system Production efficiency and utilization rate were checked. The environmental sensor collects the air-conditioning environment data (temperature, humidity), measures the temperature and humidity accurately, and checks the quality of product processing. It monitors and monitors the driving hazard level environment (overheating, humidity) of the product. Controls for CNC and robot module PLC as a heterogeneous system.

• KSBB Journal
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• v.24 no.2
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• pp.113-121
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• 2009

As one of the new areas of 'omics' technology, there is increasing interest in metabolomics, which involves the analysis of low-molecular-weight compounds in cells, tissues, and biofluids, and considers interactions within various organisms and reactions of external chemicals with those organisms. However, metabolomics research is still at a fundamental stage in Korea. Therefore, the purpose of this study was to establish a strategic long-term plan to revitalize the national metabolomics approach and obtain the elementary data necessary to determine a policy for effectively supporting metabolomics research. These investigations clarified the state of metabolomics study both in Korea and internationally, from which we attempted to find the potentiality and fields where a metabolomics approach would be applicable, such as in medical science. We also discuss strategies for developing metabolomics research. This study revealed that promoting metabolomics in Korea requires cooperation with metabolomics researchers, acquisition of advanced technology, capital investment in metabolomics approach, establishment of metabolome database, and education of metabolome analysis experts. This would reduce the gap between the national and international levels of metabolomics research, with the resulting developments in metabolomics having the potential to greatly contribute to promoting biotechnology in Korea.

• Food Science and Preservation
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• v.20 no.4
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• pp.502-509
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• 2013

This study was conducted in order to monitor the extraction conditions for a gel-state beverage development of the Opuntia ficus-indica stem. Moreover, the organoleptic properties of the beverage prepared by the extract were optimized using the response surface methodology (RSM). The determination coefficient ($R^2$) value for the extraction yield of the stem was 0.95 (p<0.01). The maximum extraction yield was obtained at an extraction temperature of $93.02^{\circ}C$, 123 min of extraction time and 22.57 mL/g of water to sample. The beverage was prepared with the addition of xanthan gum, sugar and persimmon vinegar to the extract with a central composite design. The maximum organoleptic color of the beverage was obtained at 0.38% xanthan gum, 7.91% sugar and 0.76% persimmon vinegar. The maximum organoleptic flavor was obtained at 0.30% xanthan gum, 7.06% sugar and 1.26% persimmon vinegar. The maximum organoleptic taste was obtained at 0.22% xanthan gum, 10.36% sugar and 0.90% persimmon vinegar. The maximum overall palatability (3.92 score) of the gel-state beverage was obtained at 0.35% xanthan gum, 10.83% sugar and 1.21% persimmon vinegar.

• Food Science and Preservation
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• v.15 no.1
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• pp.21-29
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• 2008

This study investigated the fermentation and quality characteristics of a fermented beverage, prepared by semi-anaerobic culture, using sea tangle extract. A central composit design using alcohol(0, 0.5, 1.0, 1.5, 2.0% [all v/v] ), sugar(0, 5, 10, 15, 20% [all w/v] ) and $65^{\circ}Brix$ citrus juice(0, 1.0, 2.0, 3.0, 4.0 % [all v/v] ) was used to find the optimal mix for fermentation. Sensory characteristics, such as color, flavor, taste, sweetness, saltiness, sourness and overall quality, were measured using a response surface methodology computer program. The optimal conditions that produced the highest acidity of 0.94 were 2.0 % ethanol, 10.17 % sucrose and 1.99 % citrus juice. The optimal conditions that produced gel 20.13 nun in thickness were 1.98% alcohol, 10.94% sucrose and 1.62% citrus juice. The overall optimal conditions that satisfied all the sensory requirements for a sea tangle beverage were 1.0% alcohol, 10.0% sucrose and 4.05% citrus juice.

• Food Science and Preservation
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• v.24 no.1
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• pp.145-152
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• 2017

In this study, near infrared (NIR) spectroscopy known as a non-destructive analysis technique was applied to investigate peptide cleavage and consequent release of amino acids in soybean lumps as affected by its moisture content and incubation time during fermentation at 25 for 3 weeks. The NIR spectra of the soybean lump semi-dried and soaked in saline water showed that absorption intensity around 1,400 nm originating from hydrogen bonds of water decreased and absorption band shifted to 1,430 nm as moisture content decreased during incubation at 25 for 3 weeks. In addition, absorption around 2,050 nm which was assigned to amino groups increased as incubation time increased. NIR spectra data from 1,000 to 2,250 nm showed higher accuracy in the discriminant analysis between outside and inside parts of fermented soybean lumps than visible spectra result. NIR spectroscopy for the amino acid and moisture contents in traditional fermented soybean lumps showed relatively good accuracy with the multiple correlation coefficient ($R^2$) of 0.91 and 0.81, respectively, and root mean square error of cross validation (RMSECv) of 0.23 and 0.83%, respectively, in partial least square regression (PLSR). These results indicate that NIR spectral observations could be applicable to control the fermentation process for preparation of soybean products.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.21-26
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• 2009

Polycyclic aromatic hydrocarbon(PAH) contents were evaluated in sesame oils from sesame seeds of different origins and in commercial samples using HPLC with fluorescence detection. The sesame seeds, which had been harvested from India, China, and Korea, were roasted at $250^{\circ}C$ for 25 min, and the commercial sesame oils were purchased from a local market. The recoveries for eight PAHs spiked into the sesame oils ranged from 80.2 to 99.2%. The mean levels of total PAHs in the sesame oils harvested from China, Korea, and India were 3.97, 1.57, and 1.20 ${\mu}g$/kg, respectively. The PAH contents in the commercial sesame oils ranged from 0.79 to 2.15 ${\mu}g$/kg.

• Analytical Science and Technology
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• v.25 no.2
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• pp.152-157
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• 2012

Currently, many types of compound preparations are being used but the quality control guidelines for their use are lacking. In case of single compound drug, the quality control methods are specified in the pharmacopeia. However, there is no method to simultaneously analyze compound preparations. In this study, a simple validated analytical method for HPLC separation of chlorquinaldol and promestriene is introduced. Validation was divided into categories including linearity, precision, accuracy (recovery) and system suitability. The contents of the products which are on the market were monitored using the validated analytical method and the robustness of the analytical method was tested by conducting an inter-laboratory validation.