• Korean Journal of Cognitive Science
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• v.34 no.4
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• pp.315-347
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• 2023

This study aimed to investigate the semantic preview effect in the parafoveal processing of words that are presented in advance in the parafoveal area ahead of the fixation point, benefiting word processing in the fovea. Using the boundary technique in eye-tracking experiments, 25 Chinese-Korean bilinguals, whose native language is Chinese, were presented with 96 sentences that contained a mix of Chinese and Korean, where Korean words were associated with Chinese characters semantically. The study aimed to determine whether a semantic preview effect could be extracted in reading. The experimental sentences were divided into four conditions: the same Korean native word condition (e.g., "나라" meaning "country"), the same Korean word with semantic equivalent in Chinese condition (e.g., "국가" meaning "country"), the same Chinese condition with semantic equivalent in Korean (e.g., "国家" meaning "country"), and the unrelated Chinese condition to the target word (e.g., "围裙" meaning "apron"). The results showed a preview effect in both the Korean word and Chinese word conditions, with a larger preview effect observed in the Chinese word condition compared to the Korean word condition.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.479-484
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• 2008

There have been contradictory reports concerning the role of garlic on kimchi fermentation; therefore, in this study, the stimulatory effect of garlic on the fermentation of kimchi was reappraised. In this study, fermentation of kimchi prepared using spring Chinese cabbage was stimulated by the addition of garlic, but kimchi prepared using autumn Chinese cabbage was not. In addition, the results of this study revealed that the fermentation of kimchi prepared using spring Chinese cabbage was found to be stimulated by glucose, yeast extract, peptone, and secondary ingredients of kimchi, but the fermentation of kimchi prepared using autumn Chinese cabbage was not stimulated by these ingredients. Taken together, these results indicate that general nutrients in garlic stimulate the fermentation of kimchi by compensating for nutrients that are not found in spring Chinese cabbages. However, these findings do not indicate that certain specific substance(s) in garlic stimulate kimchi fermentation.

• Korean Journal of Soil Science and Fertilizer
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• v.30 no.1
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• pp.84-88
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• 1997

To establish N fertilizer recommendation method based on nitrate content of the soil for the Chinese cabbage grown in the plastic film house. Chinese cabbage was grown in the pots containing the plastic film house soils with various levels of $NO_3{^-}-N$ and different levels of fertilizer N. The nitrate nitrogen showed the positive correlation with nitrogen uptake amount by plant and the negative correlation with fertilizer nitrogen use efficiency of plant. The content of nitrate nitrogen in soil for maximum yield of Chinese cabbage was 310 mg/kg. An equation for the recommendation of fertilizer N for Chinese cabbage based on $NO_3{^-}-N$ in the soil was suggested.

• Journal of Distribution Science
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• v.3 no.2
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• pp.57-75
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• 2005

By the research seen by examining plan which can improve at least systematization of a distribution sector, reform opening got into stride to Chinese distribution channel structure by improvement of a premodern Chinese circulation system and non-efficiency-structure. The competition means of the China distribution industry, the development direction, and the Chinese distribution channel strategy are received focusing on the 1990s, and it is going to show a way proposal.

• Proceedings of the Korean Society of Coastal and Ocean Engineers Conference
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• 2000.09a
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• pp.182-187
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• 2000

Laboratory for Coastal and Ocean Dynamics Studies at Sungkyunkwan University and Department of Physical Oceanography, Institute of Oceanology, Chinese Academy of Sciences has been working on cooperative studies on ocean circulation. (omitted)

• Food Science and Biotechnology
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• v.14 no.1
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• pp.77-81
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• 2005

Chinese cabbage and spinach applied with eight pesticides at two different rates were subjected to brining, heat-cooking, and blanching to determine residue or transfer ratios of those pesticides. Residue ratio in discarded inedible portion varied significantly, 0-94%, depending on pesticides applied, vegetable type, and cooking processes. Average reduction ratios of residues during cooking process were 78, 46, 23, 12, 10, 9, 8, and 2% in dichlorvos, diazinon, chlorpyrifos, endosulfan, EPN, cypermethrin, deltamethrin, and fenvalerate, respectively.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2000.10b
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• pp.8-9
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• 2000

• Nuclear Engineering and Technology
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• v.53 no.6
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• pp.1964-1969
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• 2021

We developed a Dual-PPACs detector for fast neutron measurements that consists of two sets of PPAC: conventional PPAC and fission PPAC. A²³⁸U(U₃O₈) coating is placed in the fission PPAC's anode, which is used as the neutrons conversion layer. An experiment was performed to measure neutron time-of-flight (TOF) in which ²⁵²Cf spontaneous fission source was used. An excellent time resolution of 164ps has been observed at 6 mbar in isobutene gas. With the excellent time resolution of Dual-PPACs detector, exact neutron energy can be extracted from the timing measurement. The experimental detection efficiency was 1.9 × 10^-7, consistent with the efficiency of 2.5 × 10^-7 given by a Geant4 simulation. Ultimately, the results show that the Dual-PPACs detector is a suitable candidate for measuring fast neutrons in the future CiADS system.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.9
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• pp.1184-1189
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• 2010

This work was conducted to examine the variation of immunoglobulins (Igs) in serum, immune milk, normal milk and colostrum upon implantation of a new Antigen Releasing Device (ARD). The core of each ARD housed an immunostimulating complex (ISCOM) that was made of adjuvant Quil A and type XIII lipase from a Pseudomonas sp. Each ARD was coated with polylactic acid, known as polylactide, that controls antigen release. Twenty lactating Chinese Holstein cows were divided into 2 groups (n = 10): test group and control group. All cows in the test group were implanted with a single injection in the right iliac lymph node with 3 types of ARDs, which were designed to release the antigens at d 0, 14 and 28 post-implantation. Blood and milk samples were collected from both groups, and colostrum samples were also collected from other post-partum cows in the same farm. Concentrations of $IgG_1$, IgA and IgM in whey and serum were measured by sandwich ELISA. The results showed that the $IgG_1$, IgA and IgM concentrations in serum and whey from the test group were higher than from the control group. Among the three Igs measured, the $IgG_1$ concentration in serum was significantly higher at d 40 after ARD implantation, and the $IgG_1$ concentration in whey peaked at d 9, 17 and 30, which corresponded with release of the antigen. Based on Pearson's correlation between Ig concentration and production parameters, IgA concentration in normal milk was positively correlated with lactation period, which reflected IgA changes during the lactation period in immune milk. In colostrum, $IgG_1$, IgA and IgM decreased abruptly from d 0 to 3, and then decreased slightly. In conclusion, serum $IgG_1$ concentration can be affected by controlled release of the ARD, while whey IgA levels are primarily affected by lactation period. These results may be useful in future studies designed to regulate concentrations of Igs in immune milk.

• Korean Journal of Human Ecology
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• v.21 no.4
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• pp.805-817
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• 2012

This study was conducted to investigate the preference and consumption status of non-alcohol and alcohol beverages of Korean and Chinese university students in the Jeonbuk area. Self-administered questionnaires were collected from 241 Korean and 198 Chinese students. Statistical data analysis was completed using SPSS v. 12.0. 'Water' was the most commonly consumed non-alcohol beverages by all Korean and Chinese students. The intake frequency of 'carbonated drink' (p<.001), 'fruits/vegetable juice' (p<.05), and 'vinegar drink' (p<.01) of Chinese male students was significantly higher than the Korean male students. The intake frequency of 'ionic drink' (p<.001; p<.01) of Korean male and female students was significantly higher than the Chinese male and female students. The intake frequency of 'fruits/vegetable juice' (p<.001), 'milk' (p<.01), and 'soymilk' (p<.05) of Chinese female students was higher than the Korean female students. For the choosing the non-alcohol beverages, the Chinese female students were more health-oriented than the Korean female students (p<.01). 'Beer' was the most commonly consumed alcohol beverages by the Korean male and female and Chinese male students whereas 'Wine' was the most commonly consumed alcohol beverages by the Chinese female students. The intake frequency of 'Soju' of Korean male (p<.001) and female (p<.001) students was higher than the Chinese male and female students. The intake frequency of 'Wine' of Chinese male (p<.05) and female (p<.001) students higher than the Korean male and female students. Compared with the Chinese female students, the Korean female students more funds have to spend, in order to buy alcohol beverages (p<.01). More 81% of the Korean male and 80% of the female students reported drinking alcohol in 'beer house' whereas 78% of the Chinese male and 65% of female students drunken the alcohol in the 'beer house' or at 'home' (p<.01; p<.001). In conclusion, a practically and foreigner-friendly alcohol policies of university should be devised to reduce the alcohol consumption of students and related problems.