• Weed & Turfgrass Science
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• v.2 no.3
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• pp.298-305
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• 2013

Soldier fly casts produced by eco-friendly treatment of food waste with American soldier fly was composting cast mixed food waste compost and soldier fly pupa. This study was conducted to evaluate a possibility of soldier fly casts (SFC) as soil amendment by investigating soil properties and zoysiagrass growth. Amendments were selected coco peat, compost and SFC and their ratio mixed with sand were non-amendment (NA), 7% coco peat(Coco), 7% compost (Comp), 3.5% SFC (1/2SFC) and 7% SFC. In soil properties, SFC was increased CEC than NA and T-N, Av-$P_2O_5$ and exchangeable K in soil than Coco. Compared with Coco and Comp, turf quality such as turf color index and chlorophyll index in SFC was higher and root length of zoysiagrass longer. Growth of shoot, runner and root in SFC was increase than that of Coco and Comp. These results indicated that 7% SFC applied as soil amendment was improved growth and quality of zoysiagrass by prompting soil productivity and nutrient availability in soil and root growth.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.626-632
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• 2008

In an effort to improve the quality and palatability of kochujang, the physicochemical and microbial characteristics of kochujang were assessed when different quantities of citrus concentrate were added during fermentation. The moisture content of kochujang increased throughout the entire fermentation process. The pH of kochujang was reduced gradually, but the titratable acidity was increased to 10 weeks of fermentation. The amino-nitrogen and reducing sugar contents of kochujang to which citrus concentrate was added were higher than those of the control, and these values increased with increasing fermentation time. As the ratio of added citrus concentrate increased, the color of the kochujang brightened. The total cell and yeast counts were unaffected by the addition of citrus concentrate. Our sensory evaluation test showed that the addition of 6% citrus concentrate was the optimal condition for improving the quality of kochujang. In conclusion, the addition of citrus concentrate was desirable for the improvement of the quality and palatability of kochujang.

• The Korean Journal of Mycology
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• v.20 no.4
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• pp.324-336
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• 1992

On the five interspecific protoplast fusants of Ganoderma lucidum and G. applanatum was the antitumor test performed. The fusant F-2 was selected, to examine the cultured mycelia (protein bound polysaccharide) as antitumor components. When a dose of 20 mg/kg/day of each components purifed from F-2 fusant was, i.p., injected into ICR mice, the inhibition ratio of Fr. II against the solid form of sarcoma 180 increased to 1.5 times as compared with that of their parents. When Fr. II was examined for immunopotentiation activity, it increased the amount of the superoxide anion in activated macrophages to 1.2 times and the count of hemolytic plaque forming cells in the spleen to 4.3 times as compared with that of each control group. Its chemical analysis showed 85.2% polysaccharide which consisted of glucose, galactose, mannose, fucose and xylose, and 0.39% protein of 15 amino acids. The content of hexosamine was 0.39% and the molecular weight of Fr. V was $5.6{\times}10^4$ dalton.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.5
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• pp.2368-2373
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• 2012

In this research, finite element method was carried out to evaluate the defomation of pipe and surface displacement for backfill of underground ficility. Various conditions for analysis were employer, including two different pipes(PE and concrete pipe), two different excavation depth(60cm and 150cm) and width(1.5D and 2D), a regular sand backfill, and four different flowable backfills. The vertical deformation of 60 cm diameter for PE was measured three times more than that of 30 cm diameter. The measured deformations for regular backfill and four flowable backfills were 0.320mm, and 0.135mm to 0.155mm, respectively. It ratio was around 40%. In case of 30cm diameter of concrete pipe, the measured vertical defomation was around 0.004mm for all the backfill materials. In case of installation depth, the effect of flowable backfill for flexible pipe is better than for rigid pipe. There is little effect on the deformation of concrete pipe with regular sand backfill and flowable backfill.

• Journal of the Korea institute for structural maintenance and inspection
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• v.18 no.2
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• pp.38-46
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• 2014

Effects of various parameters on bond property between reinforcing bar and concrete are investigated in many researchers, and various study is on going to improve the bond strength. Properties of interface between reinforcement and concrete is important role in bond property. This study analyzed the interfacial bond mechanism between deformed bar and concrete by finite element analysis (FEA) to evaluate the effect of rib shape. The FEA model in this study is simplified 2D plane stress model. The variables of analysis are selected by rib angle, rib height, rib spacing and relative rib area. From the results of analysis, reinforcing bars with rib angle $30{\sim}60^{\circ}$ showed better bond strength than the others. Bond strength ratio following to the rib height is proportionally increased up to the $0.12d_b$, but rib spacing has little effect on bond strength. The results also indicated that relative rib area can be efficiently represented the properties of deformed shape in reinforcing bars, and zigzagged rib height shape showed excellent bond strength increase.

• Journal of KIISE:Information Networking
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• v.32 no.3
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• pp.318-326
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• 2005

This paper presents the image feature extraction method and the image classification technique to select the harmful image flowed from the Internet by grade of image contents such as harmlessness, sex-appealing, harmfulness (nude), serious harmfulness (adult) by the characteristic of the image. In this paper, we suggest skin area detection technique to recognize whether an input image is harmful or not. We also propose the ROI detection algorithm that establishes region of interest to reduce some noise and extracts harmful degree effectively and defines the characteristics in the ROI area inside. And this paper suggests the multiple-SVM training method that creates the image classification model to select as 4 types of class defined above. This paper presents the multiple-SVM classification algorithm that categorizes harmful grade of input data with suggested classification model. We suggest the skin likelihood image made of the shape information of the skin area image and the color information of the skin ratio image specially. And we propose the image feature vector to use in the characteristic category at a course of traininB resizing the skin likelihood image. Finally, this paper presents the performance evaluation of experiment result, and proves the suitability of grading image using image feature classification algorithm.

• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.11-14
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• 1975

This work was carried out to determine that ginseng cake (meal) could be substituted for 10% level of chicken feed. The feeding experiment was held with 180 laying hens for 8 weeks. And the results were as tin the followings, 1. Protein content of the ginseng cake was lower (4.25%) than that of the control feed (18.72%: commertial chicken feed), and crude fiber of the ginseng cake was higher (14.73%) than that of the control (9.39%). 2. Slight increasings of body weight were observed in the group of the control feed (10 g) and the group of the feed containing 10% of the ginseng meal (24 g), significant increasing (50 g) was seen in the group of the feed containing 5% of the ginseng meal (p<0.05). 3. The feed efficiency of the ginseng group was slightly higher than that of the control group, but significant defferences were not recognized. 4. Egg laying ratio of the 5% ginseng group was somewhat higher than that of the other groups, and egg weight of each group was almost same. With all the results of this experiments, it was identified that ginseng cake is able to be substituted for the feed of laying hen within 10% level.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.255-265
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• 2012

This study aimed to determine the physicochemical and sensory qualities for yogurt dressing prepared with blueberry juice(0, 10, 15, 20, and 25%). As the amount of added blueberry juice increased, citric acid, malic acid and succinic acid contents increased, but tartaric acid, lactic acid and acetic acid contents decreased. The pH of control group(3.75) was higher than that of the others(3.68-3.48). Sweetness of yogurt dressings decreased as the amount of added blueberry juice increased. DPPH radical scavenging activity of the control group was 26.44%, whereas those of yogurt dressings with blueberry juice ranged from 63.16-87.46%. Color L and b values decreased significantly, whereas a value increased significantly by addition of blueberry juice. Viscosity of the control group was lower than those of the others. The sensory property results showed that yogurt dressing with 20% blueberry juice was rated best. It was also preferred most. These results suggest 20% of blueberry juice is the best substitution ratio for yogurt dressing.

• The Korea Journal of Herbology
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• v.23 no.1
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• pp.75-83
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• 2008

Objectives : The present study was carried out to investigate the effect of Hyperici Japonici Herba on the proliferation and activation of eosinophils which were prepared from lung cells of asthma-induced mice by ovalbumin(OVA) treatment. Methods : C57BL/6 mouse was exposed to OVA three times a week for 6 weeks. The mouse lung tissues were dissected out, chopped and dessiciated with collagenase(1${\mu}g$/ml). Eosinophils were activated by rIL-3/rmIL-5 co-treatments. The lung cells were treated with extract of Hyperici Japonici Herba(EHH), incubated for 48 hr at $37^{\circ}C$, and analyzed by flow cytometer. ELBA, RT-PCR, immunocytochemistry stain. Results : The cell number ratio of granulocyte, $CD3e^-$/$CCR3^+$, $CD3e^+$/$CD69^+$, $CD4^+$, $CD23^+$/$B220^+$ cells was increased in rmIL-5/rIL-3 treated control group compared to the normal group. Cells numbers in the experimental animal group treated with EHH was all decreased. In ELISA analysis, IL-4, IL-5, IL-13 protein levels and histamine release level were greatly increased in the control group compared to the normal animal group, then significantly decreased in the experimental group with 100 ${\mu}g$/ml of EHH treatment. In RT-PCR analysis, the HT value of IL-4, IL-5, IL-13, CCR3, Eotaxin were increased in the control group compared to the normal animal group, then decreased in the experimental group with 100 ${\mu}g$/ml of EHH treatment. And eosinophil proliferation levels were 18847${\pm}$1527(cpm) in the control group, 4676${\pm}$972(cpm) in the positive control group, and 8675${\pm}$159(cpm), 11352${\pm}$1005(cpm), 14325${\pm}$677(cpm) in the experimental group with 100 ${\mu}g$/ml, 10 ${\mu}g$/ml, 1 ${\mu}g$/ml of EHH treatment. Conclusions : The present data suggested that Hyperici Japonici Herba may have an effects on the inhibition of parameters associated with asthma responses in eosinpophils, and thus implicate the possibility for the clinical application of EHH.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.660-666
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• 2015

Natural food colorant are widely used to satisfy consumer preferences. Anthocyanins are red, blue and purple natural pigments. Purple-fleshed sweet potato (PSP) contains large quantities of anthocyanins. The aims of this work were i) to investigate the influence of sugars on the purple color of PSP jam and ii) to optimize the ratio of ingredients for sensory characteristics of PSP jam. Korean PSP variety "Sinjami" was used for the preparation of jam. The jams were prepared with various sugar contents (0, 20, 30, 40 and 50% total weight) consisting of steamed purple-fleshed sweet potato, water, lemon juice and apple juice. With increasing sugar contents, lightness (L) and redness (a) of PSP jams decreased while yellowness (b) increased, indicating that anthocyanins were degraded and/or brown pigments were formed due to high sugar content under heat treatment. Hardness, springiness, chewiness and cohesiveness showed significant differences among PSP jams with various sugar contents. In sensory evaluation, addition of sugar significantly increased scores for color and texture as compared to control samples. The color, texture and preference results indicate an optimal sugar content of 40% total ingredient weight for PSP jam.