• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.4
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• pp.319-323
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• 1991

To determine how closely related to field lodging for several characters affecting the field lodging for several characters affecting field lodging, and to obtain the basic information for selection of lodging resistance genotype, an experiment was conducted with 10 varieties from May to Oct., 1990 at the experimental field in Sunchon Xational University. Culm length, dry weight per unit culm length (W/1), bending moment per unit culm diameter (W1/d), lodging index (L), bending load ratio (W1/P), and index of critical lodging load(W$_{s}$$^{2}$/1$^4$) were the most closely related characters to field lodging. Culm length showed highly significant positive correlation coefficient with field lodging(r=0.7607), but it may be undesirable to judge lodging resistance of genotype by culm length itself without consideration of culm stiffness. Considering the difficulty and time-consuming to measure the character, clum length, W/1, W1/d, and W$_{s}$$^{2}$/1$^4$ were easy to measure and hence would be the most useful variables to judge the lodging resistance of genotype. Culm diameter, cross sectional area of culm, thickness of culm wall, and the second inertia moment of cross section of culm were not correlated with field lodging at all. Breaking strength of culm showed significantly negative correlation coefficient (r=-0.3986) with field lodging.ing.

• Journal of the Microelectronics and Packaging Society
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• v.12 no.4 s.37
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• pp.345-349
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• 2005

Low resistive ($300{\mu}{\Omega}$-cm) W-C-N films have been deposited on tetraethylorthosilicate (TEOS) interlayer dielectric by atomic layer deposition (ALD) with $WF_6-N_2-CH_4$ gas. The exposure cycles of $N_2$ and $CH_4$ are synchronized with pulse plasma. The W-C-N films on TEOS layer follow the ALD mechanism and keep constant deposition rate of 0.2 nm/cycle from 10 to 100 cycles. As a diffusion barrier for Cu interconnection the W-C-N films maintain amorphous phase and Cu inter-diffusion is not occurred even at $800^{\circ}C$ for 30 min.

• Food Science and Preservation
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• v.16 no.2
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• pp.217-222
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• 2009

The objective of this study was to obtain basic data on Korean traditional meju collected in 17 regions of Korea, to define and control meju quality. The moisture, crude fat, crude protein, and amino nitrogen contents of meju were 9.83-36.24%(w/w), 17.46-28.74%(w/w), 42.00-45.54%(w/w), and 223.65-1137.68 mg%, respectively. Meju was the enzyme source which made the soy sauce and doenjang. The $\alpha$-amylase, $\beta$-amylase, and protease levels were 130.32-1254.45, 30.07-167.88 and 72.53-340.04 units, respectively. Regional enzyme activities differed widely. Bacterial levels were $4.8{\times}10^7-2.6{\times}10^{10}cfu/g$, and molds and yeasts were at $4.3{\times}10^4-7.9{\times}10^6cfu/g$.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.35 no.4
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• pp.397-403
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• 1999

The author examined the response of Amberjacks, Seriola quinqueradiata [TEMMINCI et SCHLIBEL] to the surface attracting lamps (0.5W, 0.8W, 1W) line in the experimental water tank (550 L$\times$58W$\times$73Hcm).The attracting rate was investigated in accordance with the intervals of lighting and putting out hour (1,5 minute) when each of the attracting lamps was gradually switched off after they were switched on all at once. The results are as follows:1. Total distribution rate of fish in the illuminated section was 92.4% (mean 18.5%) in case of 1 minute interval, and 95.8% (mean 19.2%) in case of 5 minutes interva. 2. Mean distribution rate of fish at the illuminated section: Distribution rate at interval of 1 minute were 19.0% in 1W, 18.4% in 0.5W, and 18.0% in 0.8W respectively. distribution rate at interval of 5 minutes were 19.5% in 1W, 19.2% in 0.5 W, and 18.8% in 0.8W respectively.3. Attracting rates of the last section showed very much increasing as illuminating time elapsed, but there was a little difference of attracting rates according to interval and lighting source. 4. Attracting rate of fish in only last section switched on : Attracting rate at interval in case of 1 minute were 97.0% in 1W, 86.0% in 0.8W and 74.0% in 0.5W respectively. Attracting rate at interval in case of 5 minutes were 97.3% in 1W, 90.0% in 0.5W and 88.0% in 0.8W respectively.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.576-579
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• 2007

The effects of temperature and Korean bramble (Rubus coreanum Miquel) tissue concentrate on heterocyclic aromatic amine (HAA) formation in fried ground beef patties were investigated. Various amounts of Korean bramble tissue (4.0, 7.0, and 11.0%, w/w) were added to ground beef patties were fried at 2 different temperatures (190 and $225^{\circ}C$) for 10 min/side. It was observed in the fried ground beef patties fried at $190^{\circ}C$ with the addition of 11.0%(w/w) Korean bramble that the mutagenicity decreased by 64%, and formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-I-methyl-6-phenylimidazo[4,5-b]-pyridine(PhIP) reduced by 55 and 86%, respectively. Although no difference in total mutagenicity was shown in patties fried at $225^{\circ}C$ with the addition of 4.0, 7.0, and 11.0%(w/w), different levels of reduction of PhIP formation in patties fried at $225^{\circ}C$ with the addition of 4.0, 7.0, and 11.0%(w/w) were shown 49, 63, and 75%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.47-50
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• 1985

Changes in fatty acid composition of phospholipids from human milk during the course of lactation were determined in milk from Korean lactating mothers giving birth at term. The levels of 8 : 0 increased significantly from colostral to transitional stages with a further small decrease at mature stage. The proportions of 10 : 0, 12 : 0 and 14 : 0 increased markedly from colostrum to transitional to mature milk. The w6-derived long-chain polyunsaturated fatty acids, 20 : 2w5, 20 : 4w6 and 22 : 4w5, were decreased with time of lactation. The levels of 24 : 1w9 were significantly higher in transitional milk than in colostrum and then significantly decreased to lowers than the colostral levels at mature milk.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.7 no.4
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• pp.633-641
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• 1995

The effect of the gap width on conjugate heat transfer in the cylindrical annulus for an insulated tube has been studied numerically by the finite difference method. The parameters considered here are the Rayleigh number, Ra, the dimensionless insulated wall thickness, $W/D_i$ and the dimensionless gap width, S/W. As S/W increases, the mean wall temperature increases at the inside wall of annulus and decreases at the outside walls of annulus and the insulated tube at $S/W{\leq}0.5$, and then slightly increases at $Re=10^4$, $W/D_i=1.47$. The heat transfer rate decreases at $S/W{\leq}0.5$ and then increases apparently as S/W increases at $Re=10^4$, W/Df=1.47. Therefore, it is considered that $$S/W{\sim_=}0.5$$ is the optimum gap width for the effect of insulation at $Re=10^4$, $W/D_f=1.47$.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2012.05a
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• pp.364-367
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• 2012

In this paper, AXI4 BUS was implemented using Verilator and C/C++ for verification of SoC platform H/W IP which is based on AXI4 BUS. In this paper we proposed a method to verify the AXI4 BUS based SoC platform H / W IP by implemented AXI4 BUS on PC using Verilator and C/C++. The result shows AXI4 BUS based H/W IP that is verified by implemented AXI4 BUS is to perform the same behavior on FPGA environment.

• Korean Journal of Human Ecology
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• v.3 no.2
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• pp.77-89
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• 2000

In this study, to activate the industrialization and to improve the quality of Toha-jeot by shortening the fermentation period, we investigated the changes in the nutritional components of Toha-jeot. salt-fermented Toha shrimp( Caridina denticulata denticulata $D_{E}$ $H_{AAN}$) which was salted with a low-salt group and high-salt group during fermentation. In this experiment. there are four groups of Toha-jeot which were manufactured with 15% ratio of common salt: the first group containing 2% wheat bran (w2%-L). the second high-salt group containing 2% wheat bran( w2%-H) , the third low-salt group containing 4% wheat bran (w4%-L) and the last high-salt group containing 4% wheat bran(w4%-H). These four groups were refrigerated at 4${\pm}$1$^{\circ}C$ and then taken out for analysis at three month intervals during 9 month. Among the free amino acid contents in Toha-jeot, 22 kinds were detected. 6 month after the fermentation when the quantity of the amino acid contents in Toha-jeot is highest, ornitine, glutamic acid, leucine. alanine. lysine and valine occupy the majority, in the order of abundance. In cases of nucleotides. 6 month after the fermentation. from the groups w2%-L, w2%-H and w4%-L, inosine and IMP were not detected. and hypoxanthine, AMP, ADP were detected but 9 month after the fermentation ADP was not detected. The main constituents of fatty acid were as follows : (a) from w2%-L, w2%-H, 6 month after the fermentation. $C16:0$, $C12:0$, $C18:1$, $C18:3$, and $C16:1$. (b) from w4%-L. 6 month after the fermentation, $C18:3$, $C16:0$, $C12:0$ and $C18:1$. (c) from W4%-H, $C16:0$, $C12:0$, $C18:3$ and $C18:1$. In case of mineral contents. Na, Ca. K. Mg, Fe. Zn, Mn and Cu were detected according to the magnitude of the quantity. From the group w4%-H, high quantity of Na was detected during the total fermentation period. In case of color value, from the groups w2%. the values of L. a. b were highest after 6 month fermentation and were decreased after 9 month fermentation, while from groups w4%, the values of L, a, b were gradually decreased after 3 month fermentation.ion.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.391-396
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• 1998

To inhibit the import of hot sauce, the manufacturing process of the Korean type hot sauce was developed. Chemical analysis of the imported hot sauce showed as follows; moisture 95.66% (w/w), salt 2.79% (w/w), titratable acidity 3.62% (w/w), crude fiber 0.42% (w/w), reducing sugar 0.03% (w/w), capsanthin 0.89% (w/w), capsaicin 4.28 mg% and pH 3.26. Korean type hot sauce prepared with red pepper, salt and vinegar was aged in oak barrel for 12 months at $10^{\circ}C$. Chemical analysis of the Korean type hot sauce showed as follows; moisture 92.05% (w/w), salt 8.82% (w/w), titratable acidity 3.88% (w/w), crude fiber 3.14% (w/w), reducing sugar 1.78% (w/w), capsanthin 0.13% (w/w), capsaicin 2.32 mg% and pH 3.29. Among chemical components, the contents of reducing sugar, salt and crude fiber except capsaicin and capsanthin were more than those of imported one. Chemical components of the Korean type hot sauce were changed slightly during aging for 12 months. The cell counts of yeast were increased from $3.2{\times}10^2\;to\;5.2{\times}10^6$ till the second month and those of lactic acid bacteria were increased from $3.{\times}10^1\;to\;1.5{\times}10^7$ till the third month, those of yeast and lactic acid bacteria decreased from the eighth month showed $6.6{\times}10^4$ and not detectable on the twelfth month, respectively. As the results of sensory evaluation on the Korean type hot sauce were evaluated to be superior to the imported to be superior to the imported one.