• Horticultural Science & Technology
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• v.19 no.1
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• pp.66-70
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• 2001

'Mansoo' is a late-season pear cultivar with extra large and high quality fruit of long storability, which was released by National Horticultural Research Institute in 1995. The cultivar originated from the cross between 'Danbae' and 'Okusankichi' at Suwon in 1978, had been under regional adaptability test at nine areas in the name of 'Wonkyo Na-15' for 4 years since 1992. It was vigorous in tree growth and upright in tree shape. Its flower bud is easily maintained, resulting in higher productivity than 'Danbae' and 'Okusankichi'. It bloomed a day later than 'Niitaka', and showed cross-compatibility with 'Niitaka', 'Chojuro' and some other varieties. Harvesting time of 'Mansoo' is late October in Suwon. The fruit shape is oblate and skin color is light yellowish brown. The fruit weighed 600-700 g and has 12-13% soluble solids content. The flesh is soft, juicy, and has negligible grit. It is resistant to black leaf rot (Alternaria kikuchiana Tanaka).

• The Journal of Korean Medical History
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• v.21 no.1
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• pp.59-69
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• 2008

The "tang[tɑ:ŋ]" in Korean pronounciation means the beverage made of boiled medicinal herbs. The"Jeho-tang", the name of Drink in this abstract, is described in a variety of medical books including the "Dongeui Bogam" as being effective for illness from the summer heat in promoting digestion, curing the heatstroke and bringing it to a halt. The Drink was used as the Royal gifts granted to retainers and royal families on the Day of Dano-festival on the fifth of the fifth month of the year according to the lunar calendar, the items of encouragement for those who worked hard in sacrifices, and the awards for students of Confucianism who were proficient in their learning. The Jeho-tang used in this study was scientifically cooked again after a long time in history through looking at the methods written in the documents concerned with the Drink such as the "Dongeui Bogam" and the "Taste of Korea". In preparation of the medicinal herbs for the Drink, the powder of thinner than 30 mesh of the "Prunus mume", which is a species of Asian plum in the family of Rosaceae, and those of 50 mesh of the "Santalum album", which is the fragrant wood of trees in the genus Santalum and the "Amomum Xanthioides", which is produced in Vietnam and is the name of a kind of herb medicines, being very effective in the desease caused from heatstrare, were used. The sugar concentration of the honey boiled down long time at low heat was $82.43^{\circ}Bx$. When cooking in a double boiler, the inner part of the liquid for the Drink was kept at $80^{\circ}C$ for 12 hours to make it finished in a state of ointment. In the general composition of the finished Jeho-tang, the moisture content was 24.4%, 1.3% of crude fat, 1.4% crude protein and 0.7% ash, along with pH3.2. The acceptance on the whole was come out to be the highest in the sample diluted with the drinking water of 7-fold of the Jeho-tang, indicating that the 7-fold's addition of water was optimum level for drinking. In the Drink cooked by a vaccum pressure extractor for herb medicine, which was developed to improve the art of cooking, the longer the time of pressure was, the less the heterogeneous feeling at tongue was and the more the glossiness of the Drink was. The Jeho-tang cooked under pressure for 7 hours received an excellent evaluation in its acceptability in every way.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.662-667
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• 2009

In this study, four Korean black raspberry wines were developed using raspberries from different regions in Korea; Gochang (G), Hoengseong (H), Jeongeup (J), Sunchang (S). Sample wines were monitored for titratable acidity, ethanol, pH, reducing sugar content, color intensity, hue, total phenolic content, and organic acids during alcoholic fermentation and aging. After fermentation was complete, the pH levels in the four wines were in a similar range (3.43-3.52), while total acidity levels ranged from 9.98 to 16.2 g/L, which were significantly different among the four wines. During 120 days of aging, the ethanol content ranged from 15.8 to 16.40% which corresponds to a good conversion rate of sugars. Among the four samples tested, the wine made with Jeongeup raspberries showed the highest levels of total phenolic content, and other color values such as hue and intensity. The predominant organic acids were citric acids (3.30-4.89 mg/mL) and succinic acids (1.92-3.48 mg/mL). Overall the wine made with Jeongeup raspberries showed differences in physico-chemical compositions compared to the other wines made with Gochang, Hoengseong, and Sunchang raspberries, respectively.

• The Journal of the Acoustical Society of Korea
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• v.23 no.8
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• pp.554-561
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• 2004

As the technologies of semiconductor and multimedia communication have been improved. the high-quality video and the multi-channel audio have been highlighted. MPEG Audio Layer 3 decoder has been implemented as a Processor using a standard. Since the synthesis filter of MPEG-1 Audio Layer 3 decoder requires the most outstanding operation in the entire decoder. the synthesis filter that can reduce the amount of operation is needed for the design of the high-speed processor. Therefore, in this paper, the synthesis filter. the most important part of MPEG Audio, is materialized in FPGA using the method of DAULT (distributed arithemetic look-up table). For the design of high-speed synthesis filter, the DAULT method is used instead of a multiplier and a Pipeline structure is used. The Performance improvement by 30% is obtained by additionally making the result of multiplication of data with cosine function into the table. All hardware design of this Paper are described using VHDL (VHIC Hardware Description Language) Active-HDL 6.1 of ALDEC is used for VHDL simulation and Synplify Pro 7.2V is used for Model-sim and synthesis. The corresponding library is materialized by XC4013E and XC4020EX. XC4052XL of XILINX and XACT M1.4 is used for P&R tool. The materialized processor operates from 20MHz to 70MHz.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.8
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• pp.62-68
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• 2016

The feeder cable assembly is an automotive part used for telecommunication. If it malfunctions, the control and safety of the automobile can be put at risk. ALT (Accelerated Life Testing) is a testing process for products in which they are subjected to conditions (stress, strain, temperatures, etc.) in excess of their normal service parameters in an attempt to uncover faults and potential modes of failure in a short amount of time. Failure is caused by defects in the design, process, quality, or application of the part, and these defects are the underlying causes of failure or which initiate a process leading to failure. Thermal shock occurs when a thermal gradient causes different parts of an object to expand by different amounts. Thermal shock testing is performed to determine the ability of parts and components to withstand sudden changes in temperature. In this research, the main causes of failure of the feeder cable assembly were snapping, shorting and electro-pressure resistance failure. Using the Coffin-Manson model for ALT, the normal conditions were from Tmax = $80^{\circ}C$ to Tmin = $-40^{\circ}C$, the accelerated testing conditions were from Tmax = $120^{\circ}C$ to Tmin = $-60^{\circ}C$, the AF (Acceleration Factor) was 2.25 and the testing time was reduced from 1,000 cycles to 444 cycles. Using the Bxlife test, the number of samples was 5, the required life was B0.04%.10years, in the acceleration condition, 747 cycles were obtained. After the thermal shock test under different conditions, the feeder cable assembly was examined by a network analyzer and compared with the Weibull distribution modulus parameter. The results obtained showed good results in acceleration life test mode. For the same reliability rate, the testing time was decreased by a quarter using ALT.

• Journal of KIISE:Software and Applications
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• v.34 no.7
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• pp.655-666
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• 2007

Reasoners using typical Tableaux algorithm such as RacerPro, Pellet have a problem in Tableaux algorithm large ABox reasoning. Researches to solve these Problems are dealt with Instance Store of University of Manchester which uses Tableaux algorithm based reasoner and DBMS and KAON2 of University of Karlsruhe using Disjunctive Datalog approach. An evaluation experiment for present reasoners is the experiment of TBox reasoning in most of Tableaux algorithm based one. The most of benchmarking tests in reasoning systems haven't done with ABox reasoning based Tableaux Algorithm but done with TBox reasoning based Tableaux Algorithm. Especially, rarely reported benchmarking tests in reasoners have been issued nowadays. Therefore, this thesis evaluates systems with theory of each reasoners for large ABox reasoning that becomes issues recently with typical reasoners. The large AoBx reasoning engine will be analyzed using Instance Store and KAON2 of Manchester University for large ABox processing. At the analysing method, LUBM(Lehigh University BenchMark), benchmarking test method, and it's test system will be introduced. In conclusion, I recommend appropriate reasoner in various environment with experiment result and characteristic of algorithm used for each reasoner.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.460-465
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• 2008

This study examined the effect of head formation on the quality maintenance of minimally processed lettuce (Lactuca sativa L.) samples. The fresh-cut lettuce samples were packed in $20{\times}15{\times}5$ cm polypropylene+polyethylene terephthalate tray, and were then stored at $4^{circ}C$ for up to 8 days. According to the results, the sample with 100% head formation had lower sugar, minerals (Ca, Na, Fe, Mg, K), and chlorophyll contents compared to the sample with 70% head formation. The 70% head formed lettuce had higher vitamin C content at 3.30 mg/100 g, whereas the 85% and 100% formed samples had lower levels of 2.61 and 2.10 mg/100 g, respectively. The polyphenol oxidase (PPO) activity of the 70% formed lettuce was 240 unit/g, while the 100% formed sample had almost 2-fold higher activity. However, the 100% formed lettuce had greater firmness than all other samples. Overall, among the fresh-cut lettuces, the sample with 70% head formation showed more positive effects in terms of quality maintenance.

• Journal of Bio-Environment Control
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• v.24 no.3
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• pp.258-263
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• 2015

This study was conducted to evaluate the effects of the fog-cooling system on the growth and yield characteristics of two large-fruited paprika cultivars during summer cultivation season. The temperature inside the greenhouse equipped with fog-cooling system was $2-3^{\circ}C$ lower than that in the control. The results of study show the possibilities of maintaining indoor temperatures below $35^{\circ}C$ and relative humidity at the level of 80% using fogcooling system during hot seasons of the year. Plant height, fruit weight and number of fruits per plant were higher for both cultivars in the fog-cooling treatment compared to those in control. Mean fruit weight and yield per unit area were higher in the fog-cooling treatment than those in the control. However there were no significant differences in sugar content, flesh thickness and locule number of fruits due to fog-cooling system. Number of fruits with epidermal cracking was decreased in the fog-cooling system for both paprika cultivars. Mineral contents of plants such as nitrogen (N), potassium (K), calcium (Ca), magnesium (Mg), were not affected due to fog-cooling treatment.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.223-230
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• 2016

We investigated the fermentation characteristics of yakju made with nuruk extracts. Alcoholic fermentation was performed in an incubator set at $25^{\circ}C$ for 14 days. The study results are as follows: the alcohol content of yakju made with modified nuruk (18.67%) was higher than that made with other nuruk extracts (14.80-17.50%). The pH value of this modified nuruk (4.13) was higher than that of traditional nuruk (3.70-4.00). The yakju containing modified nuruk showed the highest acidity (3.64 mL/10 mL), amino acidity (4.72 mL/10 mL), soluble solid ($1.20^{\circ}Bx$), and color difference (39.78). The concentration of organic acids in traditional nuruks was 212.25-312.97 mg/100 mL, whereas that in modified nuruk was 295.92 mg/100 mL. Nitrogen compound concentrations in modified nuruk (2285.89 mg/L) were 2-14 times higher than that in traditional nuruk. Nitrogen compound concentration and amino acidity are the physiochemical characteristics with the highest impact on off-flavor and browning of yakju. In order to reduce these unfavorable characteristics, material with a lower protein content should be used.

• Journal of the Korean Vacuum Society
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• v.2 no.2
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• pp.227-235
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• 1993

$SbS_{1-x}Se_xI,\;BiS_{1-x}Se_xI,\;Sb_{1-x}Bi_xSI,\;Sb_{1-x}Bi_xSeI,\;SbS_{1-x}Se_xI:Co,\;BiS_{1-x}Se_xI:Co,\;Sb_{1-x}Bi_xSI:Co$, and $Sb_{1-x}Bi_xSeI:Co$ single crystals were grown by the vertical Bridgman method using the ingots. It has been found that these single crystals have an orthorhombic structure and indirect optical transition. The composition dependences of energy gaps are given by $E_g(x)=E_g(0)-Ax+Bx^2$. The impurity optical absorption peaks due to cobalt deped with impurity are attributed to the electron transitions between the split energy levels of $Co^{2+}$ and $Co^{3+}$ ions sited at $T_d$symmetry of the host lattice.