• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2007.05a
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• pp.837-842
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• 2007

Information storage devices using disks have a disk vibration at the frequency which is equivalent to the disk rotational speed. They also have a track vibration due to the disk eccentricity at the same frequency. In near field recording systems, the former affects the air-gap servo and the latter affects the tracking servo. In this paper, we introduce a novel control algorithm based on the internal model principle to both servos. A controller block designed by the principle is connected to the base lead-lag type compensator in parallel in order to cancel the repeatable run-out due to the disk vibration or eccentricity. Simulation and practical application of the algorithm on a near field recording system show good servo performance.

• Transactions of the Korean Society for Noise and Vibration Engineering
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• v.17 no.6 s.123
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• pp.539-546
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• 2007

Information storage devices using disks have a disk vibration at the frequency which is equivalent to the disk rotational speed. They also have a track vibration due to the disk eccentricity at the same frequency. In near field recording systems, the former affects the air-gap servo and the latter affects the tracking servo. In this paper, we introduce a novel control algorithm based on the internal model principle to both servos. A controller block designed by the principle is connected to the base lead-lag type compensator in parallel in order to cancel the repeatable run-out due to the disk vibration or eccentricity. Simulation and practical application of the algorithm on a near field recording system show good servo performance.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.27 no.4
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• pp.232-237
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• 1991

The elementary experiments were conducted in order to improve the quality of trap baits in the southern coastal waters of Korea. 16 kind of natural baits or 11 chemicals amino acids or neucleotides, used for experiments.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.380-386
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• 1999

Fermented sausages inoculated with starter cultures which were combined Lactobacillus curvatus and Staphylococcus carnosus(LCSC), Lactobacillus plantarum and Staphylococcus carnosus(LPSC) were manufac-tured. changes in chemical composition salinity weight loss fatty acids inosine monophosphate(IMP) and hypoxanthine (Hx) and fee amino acids during ripening of fermented sausages were investigated. Due to drying the water content was decreased while the protein and fat contents salinity and weight low were increased during ripening. No significant differences between LCSC and LPSC were found for chemical composition salinity and weight loss. During ripening unsaturated fatty acid contents was dec-reased while saturated fatty acid contents was increased. At the end of the ripening the levels of mon-oenes were slightly higher in the LPSC than in the LCSC. In both treatments IMP contents were dec-reased but no changes were observed in Hx contents during ripening. Due to ripening the increase in total and individual free amino acids were observed and contents of glutamic acid alanine leucine and lysine were greatly increased.

• Food Science and Industry
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• v.52 no.1
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• pp.68-83
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• 2019

The history of fermented condiments symbolizes that of the fermentation industry of Korea. Daesang Co. (ex Miwon) initiated the production of MSG using fermentation process in 1960 for the very first time. Ever since, both Daesang and CJ Co. (ex Cheil Jedang) have scrambled for taking up bigger share of Korean market in the field of MSG, IG-coated MSG, and mixed seasoning. It is noteworthy that both companies have powerfully contributed to the development of Korean fermentation industry. Daesang initiated exporting plants to Indonesia in 1973, whereas CJ has become the global leader of the IMP market. Furthermore, both of them have developed such as not only amino acids but also nucleic acid-related substances, organic acids, enzymes etc. with glutamic acid as a platform. It is anticipated that the two will develop the newly diversified edible substances and various kinds of fermented foods along with new food cultures.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2004.11a
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• pp.20-20
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• 2004

• 대한핵의학회:학술대회논문집
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• 1998.11a
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• pp.32.2-32.2
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• 1998

• Journal of Families and Better Life
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• v.26 no.1
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• pp.51-67
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• 2008

The study analyzes divorce rates in Korea and makes suggestions for the future research of divorce rates. Based on the data from Korea Statistical Information System (KOSIS) of the National Statistics Organization, trends for divorce rates change and the relations between divorce rates and macro environmental factors are analyzed. Macro environmental factors include socioeconomic factors such as, Korean War, Vietnam War, oil shock, IMP economic crisis and gross national income (GNI), whereas demographical factors include population structure, rates of female labor participation, and geographical location. The principle characteristics of divorce rates are as follows: 1) the Crude divorce rates (CDR) and the number of divorced had been increased from 1970 to 2004, then the trend changed to a decrease; 2) the slope of the change were the highest during 1998 to 2004 after the IMP economic crisis. The relations between socioeconomic factors are as follows: 1) during the war there was a small increase of CDR for a short period of time; 2) the economic crisis of the nation tend to increase the CDR, while the IMP economic crisis had a strong impact on an increase of CDR because of the interaction effect among the population structure, women's sex role changes as well as the level of standard of living. The increase in CDR from 1990 to 2000 can be explained partly by the population of baby Boomers passing through their marriage and divorce process. The number of population residing in the rural area and the middle class households, and the mobility of population also had an impact on the divorce rates changes. The recommendations for the future research were as follows: 1) the need to develop new divorce statistics that are based on a marriage cohort or a birth cohort because family behavior is a mixture of personal, social and political responses, and because CDR is not an accurate measure of divorce rate since it was influenced by population structure; 2) the need to include micro personal factors as well as macro social factors in a model to find an interaction effect between those variables.

• Journal of Nutrition and Health
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• v.11 no.3
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• pp.13-20
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• 1978

Changes of free amino acids, nucleotides and their related compounds as taste compounds during sun drying of ascidian Cynthia roretzi, were analyzed by amino acid autoanalyzer and high speed liquid chromatography. In fresh ascidian, the results showed that 5'-UMP $(12.1\;{\mu}mole/g)$ was dominant and the content of cytosine, 2', 3'-CMP, 2', 3'-GMP, hypoxanhtine, 5'-AMP,5'-IMP were 5.8, 3.4, 3.1, 2,3, 1.7 and $1.3\;{\mu}mole/g$ ondry base respectively. 5'-IMP, 2', 3'-CMP and 2', 3'-GMP tended to degrade slowly and 5'-AMP, cytosine and 5'-UMP were decreased rapidly while hypoxanthine were increased remarkably during the sun drying. In dried ascidian, the content of hypoxanthine was the highest, 7.2 mole/g on dry base, whereas that of 5'-AMP $(0.5\;{\mu}mole/g)$) and 5'-IMP $(0.9\;{\mu}mole/g)$ were lower. Glutamic acid, alanine and serine were dominant amino acid in the fresh extracts, having 22.4% (611.3mg%, on dry qase), 19.8% (540.5mg%) and 14.8% (402.8mg%) of the total amino acid content respectively. The content of tyrosine, histidine, lysine, methionine, isoleucine and valine were low, and proline, phenylalanine were detected in trace amount. The free amino acid were not changed in composition but the increase of total free amino acid was approximately 116.8mg% during sun drying. In sun dried ascidian, glutamic acid (691.0mg, on dry base), alanine (641.3mg%), serine (469.5mg%), threonine (234.8mg%) and glycine (206.3mg%) were dominant amino acid. It is believed that glutamic acid, serine, alanine, threonine, glycine and hypoxanthine play an important role as taste compounds in sun dried ascidian.

• Journal of Nutrition and Health
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• v.14 no.2
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• pp.80-86
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• 1981

Crucian carp Carassius carassius L., Skate-fish Parasilurus asolus, snake head Ophicephalus argus and loaches Misgrunus anguillicaudatus have been esteemed as the tasty fresh water fish in Korea. However, a little has been studied on their taste compounds. Amino acids, nucleotides and their related compounds as the taste giving substance in the dorsal muscle of crucian carp, skate-fish, snake head and loaches were analyzed. Hypoxanthine (4.6-30.3 ${\mu}mole/g$, on dry base) was dominant among the nucleotide materials in the dorsal muscle of crucian carp, skate-fish, and snake head while IMP (12.8 ${\mu}mole/g$) was detected with the highest amount in loaches meat. IMP was also high in the muscle of skate-fish (13.5 ${\mu}mole/g$) and snake head (5.6 ${\mu}mole/g$). The other nucleotide materials, CMP, UMP, GMP, AMP, and inosine were present less than 2.0 ${\mu}mole/g$ in all the fish meat. The amino acid composition showed that glutamic acid and aspartic acid were the most abundant in the dorsal muscle of crucian carp, skate-fish, snake head and loaches. The analysis of free amino acids showed that histidine, lysine, glycine, and serine were the leading amino acids in the dorsal muscle of crucian carp, alanine, serine, and lysine were of skatefish, glycine, lysine, alanine, and serine were of snake head, while alanine, serine, and glycine were of loaches. Isoleucine and leucine were detected in trace amount in the muscle of skate-fish, snake head, and loaches. It is believed that alanine, Iysine, serine, glycine and histidine along with IMP and hypoxanthine may play an important role as the taste compounds in fresh water fish.