• Fisheries and Aquatic Sciences
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• v.5 no.4
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• pp.311-313
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• 2002

Proteolytic activity of live Uronema manum was analyzed by fluorescence polarization (FP) technique. Protease activity was measured by a decrease in FP value using fluorescein isothiocynate (FITC)-casein as a protein substrate. The results demonstrated an inverse linear relationship between fluorescence polarization (FP) values and live ciliate concentration over the range $1\times10^4\;to\;2\times10^5$ cells/well. However, the FP values of $10-10^3$ live parasites were not different significantly from that of control. Time-dependent decrease in FP value was shown in the wells containing live U. marinum. In the present study, FP assay had the benefit to provide measurements of substrate hydrolysis by live parasites in real-time, and did not require separations, precipitations, or transfers of reaction mixture.

• Journal of Biosystems Engineering
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• v.38 no.3
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• pp.180-184
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• 2013

Purpose: This study explored the factors influencing heating value in the process of torrefaction of water hyacinth. Methods: Torrefaction was applied with three temperature settings (200, 300, $400^{\circ}C$) and three time settings (1, 2, 3 h) using small electric heaters (11.3L of holding volume). This study investigated the heating values with the washing process and process factors influenced the torrefaction. In addition, this study compared the heating values in washed and unwashed samples and suggested the optimal conditions for increasing heating value. Results: Torrefaction increased the heating value by 8.18 ~ 30.04%. Comparing heating values of each condition, the optimal temperature for torrefaction was $300^{\circ}C$ and holding time was 1 hour. The washing process increased the heating value by 19 ~ 27%. The heating value of the sample treated at $300^{\circ}C$ for three hours was 4310.80 kcal/kg, which was greater than the first class wood pellet of 4300 kcal/kg. Conclusions: This study proved that the torrefaction and washing process increased the heating value of water hyacinth. Therefore, water hyacinth is expected to be an eco-friendly biomass which substitutes for wood pellet.

• Journal of the Korea Institute of Military Science and Technology
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• v.16 no.5
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• pp.639-645
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• 2013

The aim of the study is to investigate the method to estimate a storage life of propelling charge on the decrease of muzzle velocity by stochastic gamma process model. It is required to establish criterion for state failure to estimate the storage life and it is defined in this paper as a muzzle velocity difference between reference value and maximum allowable standard deviation multiplied by 6. The relationship between storage time and muzzle velocity is investigated by nonlinear regression analysis. The stochastic gamma process model is used to estimated the state distribution and the life distribution for storage time for 155mm propelling charge KM4A2 because the regression analysis is a deterministic method and it can't describe the distribution of life for storage time.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.341-347
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• 2017

This study was carried out to investigate the characteristics and Vitamin $K_2$ (MK-7) productivity of Cheonggukjang fermented by Bacillus subtilis SRCM100757 depending on the inoculum concentration 0.5% (v/w), 1% (v/w) and 2% (v/w). The lowest moisture content and water activity were $53.7{\pm}0.6%$ and $8.39{\pm}0.09$ after fermentation for 72 hours at 2% (v/w). pH slowly became alkalized during fermentation, but there was no significant difference. Amino nitrogen content increased with time and the highest content was $580.8{\pm}1.9mg%$ after fermentation for 72 hours at 2% (v/w). Lightness (L value) and yellowness (b value) decreased with time, whereas redness (a value) hardly changed. MK-7 contents increased with time at each inoculum concentration. The highest content was $20.47{\pm}1.53$ after fermeatation for 72 hours at 2%(v/w) and there were no significant differences between 1%(v/w) and 2%(v/w) inoculum concentrations.

• Proceedings of the Korean Nuclear Society Conference
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• 1997.10a
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• pp.244-250
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• 1997

The mean time to failure (MTTF) expressing the mean value of the system life is a measure of system effectiveness. To estimate the remaining life of component and/or system, the dynamic mean time to failure concept is suggested. It is the time-dependent Property depending on the status of components. The Kalman filter is used to estimate the reliability of components using the on-line information (directly measured sensor output or device-specific diagnostics in the intelligent sensor) in form of the numerical value (state factor). This factor considers the persistency of the fault condition and confidence level in measurement. If there is a complex system with many components, each calculated reliability's or components are combined, which results in the dynamic MTTF or system. The illustrative examples are discussed. The results show that the dynamic MTTF can well express the component and system failure behaviour whether any kinds of failure are occurred or not.

• Journal of Families and Better Life
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• v.14 no.2
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• pp.61-76
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• 1996

In this study it was assumed that planning was composed of three activities -resource assessment standard setting information seeking and implementing was composed of money investment and time investment, Two variable groups which were assumed to be related with planning and implementing were household characteristics and housewife's value characteristics. Money investment to children's education was significantly affected by income, net wealth of household instrumental value of eduation and information seeking about private education. The variables assumed to affect time investment to children's education were instrumental value of education information seeking about private education and expected education level.

• Journal of the Korea Concrete Institute
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• v.21 no.3
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• pp.377-386
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• 2009

A reference diffusion coefficient model from ACI life-365 is drawn from test results by NT build 443. This test method gives a time-averaged diffusion coefficient during immersion period, thus the ACI model uses the time-averaged diffusion coefficient as a reference value. ACI model needs to be revised, considering the difference between the time-average value and reference value at specified time. In this study, firstly the analytic solutions of diffusion equation are derived considering the initiation time and period of exposure to chloride, and secondly the time-averaged diffusion coefficient from NT build 443 is converted into the diffusion coefficient at reference time. From this study, the reference diffusion coefficient of ACI model should be modified to be about 10% larger values than those of present ACI model. For convenient design of service life, previous relationship between the chloride diffusion coefficient from NT build 443 and that from NT build 492 is also modified. To compare the chloride diffusion coefficients of ACI and JCI models, the reference chloride diffusion coefficient with respect to the JCI model is drawn in the similar form of ACI model's, and service life prediction by ACI life-365 method is confirmed to give a conservative result.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.173-180
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• 1998

This study was conducted to examine the sensory quality, the degree of gelatization, pH, color, texture and moisture content of paeksolgi with omija water extracts added. The results of the analysis were as follows : The moisture contents of Paeksolgi were about 36~39%. The L value of the control group was 83.04 The degree of the colour was (L value: 71.82~86.56), (a value: -1.33~+0.78), (b value : 7.84~9.78). As the amount of omija water extracts was increased. the L and a values increased, but the b value showed a similar value, It was found that the yellowness decreases by increasing the soaking time of each type. The gelatinization of Paeksolgi with omija water extracts added was decreased as the amount of omija was increased. The sensory quality of paeksolgi with 5~7% omija water extracts added showed the most favorable sensory evaluation. In view of color, after taste and overall quality, the D$_2$group of Paeksolgi was preferable to the other paeksolgi groups with omija water extracts added.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.10a
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• pp.1022-1027
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• 1997

The grinding operation is an important machining process for machining of final surface. However. grinding process has inevitable troubles such as loading and glazing for grinding wheel. It is, therefore, an essential research theme to determine the wheel life and the dressing timefor efficient grinding. In this study, AE signals (AEavg) generated in thc grinding operation were measured and the dressing time was determined from the analysis of the AEavg value. To verify the propriety of the obtained result. the AE signals measured on the grinding and the dressing operation were compared with the grinding force signals and the dressing force which were measured at same time. From the obtained result, it was confirmed that the determination of the wheel life and the dressing time by the AE measurement technique proposed in this study can be practically used.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.1002-1006
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• 2007

Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at $4^{\circ}C$ for 7 days. The pH of meat samples at different post-mortem times, and meat characteristics and fatty composition at different storage times were evaluated. No significant differences were found in pH at different post-mortem times except at 30 min postmortem, where duck breast showed significantly lower pH than chicken breast. As expected, duck breast meat had significantly higher redness (a*), but lower lightness (L*) value compared to chicken breast. During whole storage time, the a* value remained constant in duck breast. Cooking loss (%) was higher in duck breast compared to chicken breast during the whole storage time. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. The TBARS values increased with increasing storage time in both duck breast and chicken breast meat and was significantly higher in duck breast. The fatty acids (%) C14:0, C16:0, C16:1, C18:2 and C18:3 were significantly higher while C18:0 was significantly lower in duck breast compared to chicken. SFA was increased, while USFA and MUSFA decreased only in duck breast during the 7 day storage time.