• Horticultural Science & Technology
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• v.33 no.2
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• pp.202-209
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• 2015

In this study, we investigated the cumulative effect of low temperature on bud dormancy release and bud break characteristics in 'Campbell Early' grapevine (Vitis labruscana B.) cuttings grown in water culture. Additionally, we observed the development of buds while exposed to low temperatures in an attempt to improve our understanding of dormancy and bud break. The shoots were collected 120 days after full bloom (DAFB; leaf abscission period), and the accumulated chill unit (CU) value was calculated by reducing the temperature to $7.2^{\circ}C$ at 125 DAFB. The rate of bud break was 100% in shoots collected at 150 DAFB, The period until the first bud break was two times longer than in the shoots collected 165 DAFB, and bud break speed was significantly reduced. These results indicate that buds are released from endodormancy after 165 DAFB, because at this point the bud break was complete (bud break rate 100%) and it occurred in a very short time period. During this period, when the low-temperature accumulated value was 321h and 442CU according to the CH and Utah models, respectively. Furthermore, the survival rate of main buds decreased rapidly after 165 DAFB, and survival rate of accessory buds was maintained at more than 90% without seasonal differences. The rate of flower bud formation of main buds was much higher than in accessory buds (1:0.23) before the release from endodormancy at 150 DAFB. The final ratio of accessory buds to main buds was high, 1:1.54, at 255 DAFB. Correlation analysis of each investigated factor revealed that bud survival rate and bud formation rate were related only for the main buds, and there was a close relationship between the survival rate of main bud and time. In addition, the survival rate of main buds was positively correlated to the rate of flower bud formation.

• Therapeutic Science for Rehabilitation
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• v.7 no.4
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• pp.19-30
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• 2018

Objective: The purpose of this study was to suggest predictors of participation restriction in community-dwelling Spinal Cord Injury (SCI) based on environmental, functional, injury-related, psychosocial, and sociodemographic factors. Methods: The participants were 82 community-dwelling SCI adults over the age of 18. They were all included in the American Spinal Injury Association's (ASIA) Levels A, B, and C. This study surveyed participants' participation using the CHART-K-SF, environmental factors using the CHIEF-25 Korean version, and functional factors using the SCIM III. Further, pain and distress were surveyed using Zung's Self-rating Pain and the PAD, self-esteem was assessed using the RSES, and self-efficacy using the GSS. Finally, information concerning injury levels, post-injury period, causes of injury-related factors, and sociodemographic factors such as gender, age, marriage, education level, and residence information were collected. The collected data were analyzed using SPSS Version 21.0 Results: Participants' risk factors were environmental and functional. The Nagelkerke's $R^2$ was.737. The OddsRatio(OR) of environmental factors(referent,0-1) was 40.346. Moreover, the OR of the $1^{st}$ quartile functional factor(referent,4thquartile) was 236. 621, and that of the$2^{nd}$ quartile was 21.174. In addition, the occupational predictors included the "policies" subscales in the CHART-K-SF, "physical/structural" in the CHIEF-25, and "mobility" in the SCIM III. Further, the predictors of "physical independence" were "services/assistance" in CHIEF-25, and "respiration and sphincter management' on the SCIM III. Additionally, "mobility" was predicted by "physical/structural" on the CHIEF-25 and "mobility" on the SCIM III. Conclusions: This study multidimensionally confirmed predictors of participation restriction. Through these facts, we investigated occupational therapists' roles in community setting. Therefore, this study's results will provide useful information for occupational therapy services, for which the goal is SCI participation improvement within the community.

• The Korean Journal of Mycology
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• v.29 no.1
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• pp.1-8
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• 2001

To examine the structural properties of the proteoglycan (GMPG, Ganoderma lucidum mycelial proteoglycan) obtained from mycelia in Ganoderma lucidum IY009, we obtained the low and high molecular proteoglycan by ultrafiltration and sepharose CL-4B column chromatography. The physicochemical properties of these fractions were as follows. When the proteoglycan separated by ultrafiltration and sepharose CL-4B column chromatography, its was not fractionated completely. The molecular weight of high molecular proteoglycan by the gel column chromatography (CH) was 250 kD and 2,000 kD, and low molecular proteoglycan was 12kD. The total carbohydrate was consisted of 75.7% (UH) and 96.7% (CH), and the low fraction was 72.7% (UL) and 87.1% (CL), respectively. The sugar of high and low molecular proteoglycan composed of glucose, mannose, fructose, galactose, xylose, ribose and arabinose. Glucose contents of all fraction were ranged from $46.9%{\sim}82.4%$ of the total sugar and the ratio of ${\alpha}$\;and\;{\beta}-glucose$ was $0.84{\sim}1.14$, and its indicated the proteoglycan to be ${\beta}-glucan$. Amino acids pattern showed that the fractions contained a large amount of aspartie acid, glutamic acid, alanine and leucine. These fractions showed the characteristics of IR absorption for ${\beta}-glucan$ at $890\;cm^{-1}\;and\;^{13}C-NMR$ spectroscopy showed the presence of the ${\beta}-1,3-glucan$ and a ${\beta}-1,6-glucan$.

• Journal of KIISE:Computer Systems and Theory
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• v.33 no.3
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• pp.166-177
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• 2006

The cache size tends to grow in the embedded processor as technology scales to smaller transistors and lower supply voltages. However, larger cache size demands more energy. Accordingly, the ratio of the cache energy consumption to the total processor energy is growing. Many cache energy schemes have been proposed for reducing the cache energy consumption. However, these previous schemes are concerned with one side for reducing the cache energy consumption, dynamic cache energy only, or static cache energy only. In this paper, we propose a hybrid scheme for reducing dynamic and static cache energy, simultaneously. for this hybrid scheme, we adopt two existing techniques to reduce static cache energy consumption, drowsy cache technique, and to reduce dynamic cache energy consumption, way-prediction technique. Additionally, we propose a early wake-up technique based on program counter to reduce penalty caused by applying drowsy cache technique. We focus on level 1 data cache. The hybrid scheme can reduce static and dynamic cache energy consumption simultaneously, furthermore our early wake-up scheme can reduce extra program execution cycles caused by applying the hybrid scheme.

• Journal of Applied Biological Chemistry
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• v.56 no.4
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• pp.229-234
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• 2013

Coal ash can be added to agricultural soils to increase the chemical properties of soil such as pH, cation exchange capacity and nutrient availability of - B, Ca, Mo etc-. Therefore, the main purpose of this study was to evaluate the feasibility of fly ash as a soil amendment in paddy soils. Selected fly ash was mixed with bentonite and calcium hydroxide at the ratio of 80:15:5 (w/w) and manufactured as a pellet type at the size of 10 mm. Field experiments were conducted to evaluate the effects of fly ash fertilizer on the soil quality and crop growth compare to the control (no fertilizer) and, - traditional fertilizer. Results showed that soil pH and organic matter in paddy soils after applying the manufactured fly ash fertilizer were not increased compared to the other two treatments. However, the concentration of available phosphate and silicate in paddy soils were higher than those of the control and traditional fertilization. With regard to crop growth, no significant difference was observed between three different treatments. However, the content of protein in the rice grain cultivated with the fly ash fertilizer was higher than in the rice cultivated by other two treatments. Overall, fly ash fertilizer could increase the concentration of available silicate and phosphate in the paddy soil and improve the rice quality. In conclusion, fly ash can be utilized in agricultural soils as soil amendment, especially in the rice paddy soil.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.380-391
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• 1993

The experimental study was made to propose the treatment method of wastewater in the high-density fish culture system. The BOD to COD ratios of effluents were almost same to 0.65 in the eel-farm, but were various in the farm rearing together with tilapia etc. A BOD rate curve of the eel-farm effluent could be described mathematically by the equation, $BODu=14.1(1-10^{-0.222t})+30.9(1-10^{-0.035(t-8)})$. Nitrification in Biological Fluidized Bed(BFB) system to treat the fish-farm wastewater could be reduce ammonium level up to $65{\sim}79\%$ when ammonium loading rates were between 0.014 and 0.075g $NH_4/g$ BVS-day. Nitrification efficiency was decreased by organic matters in the wastewater when ammonium loading was low(0.014 g $NH_4/g$ BVS-day). T-N removal ratios were decreased to increase loading in denitrification process, because of low C/N ratio. Based on much higher biological mass concentrations, BFB system takes many advantages of a practical viewpoint, such as stability of treatment efficiency and reduction of necessary site area for the facility, as compared with conventional treatment systems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.233-238
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• 2012

We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

• KSBB Journal
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• v.15 no.2
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• pp.167-173
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• 2000

For selective elimination of salt from boiled oyster extract (BOE), electrodialyzer was used and the desalination conditions of B BOE were investigated. The ion-exchange membrane with a molecular weight cut off 100 Da was used for desalting of B BOE. The desalination efficiency at pH 4.0 was 13% higher than that at pH 9.0 when BOE was desalted for 90min. The e electrodialysis pro$\infty$ss could remove above 90% of the initial salt content when 5% BOE was desalted at pH 5.62 for 1 100min. The initial volume and concentration of permeation solution did not have significant effects on desalination time and r ratio. The important factors for the desalination of BOE were found to be pH and concentration of BOE. The results obtained prove that electrodialysis is a practical solution to the problem of selective elimination of salt from BOE.

• Korean Chemical Engineering Research
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• v.49 no.1
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• pp.75-82
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• 2011

Five different composition UV-cured poly(urethane acrylate-co-acrylic acid) (PU-co-AA) films have been prepared by reacting isophorone diisocyanate(IPDI), polycaprolactone triol(PCLT), 2-hydroxyethyl acrylate(HEA), and different weight ratio trimethylolpropane triacrylate(TMPTA) and acrylic acid(AA) as diluents, and characterized using a Fourier transform infrared spectroscopy(FT-IR). The adhesion properties onto the stainless steel, morphology, mechanical hardness, and electrical property of UV-cured PU-co-AA films were investigated as a function of acrylic acid(AA) content. All the PU-co-AA films are structure-less and the molecular ordering and packing density decreased with increasing content of AA due to the flexible structure and -COOH side chains in AA. The crosscut test showed that PU-co-AA films without AA and with low content of AA showed 0% adhesion(0B) and the adhesion of PU-co-AA films in the range of 40-50% AA increased dramatically as the content of AA increases. The pull-off measurements showed that the adhesion force of PU-co-AA films to stainless steel substrate varied from 6 to 31 kgf /$cm^2$ and increased linearly with increasing AA content. The mechanical hardness also decreased as the content of AA increases. This may come from relatively linear and flexible structure in AA and low crystallinity in PU-co-AA films with higher content of AA. The higher AA-containing PU-co-AA films showed higher dielectric constant due to the increase of polarization by introducing AA monomer. In conclusion, the physical properties of UV-cured PU-co-AA films are strongly dependent upon the content of AA and the incorporation of AA in polyurethane acrylate is very useful way to increase the adhesion strength of UV-curable polymers on the stainless steel substrate.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.293-306
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• 2006

We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.