• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.341-353
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• 2023

In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

• International Journal of Fuzzy Logic and Intelligent Systems
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• v.13 no.4
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• pp.277-283
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• 2013

In this study, we propose a novel method for modeling dynamic hysteresis. Hysteresis is a widespread phenomenon that is observed in many physical systems. Many different models have been developed for representing a hysteretic system. Among them, the Duhem model is a classical nonlinear dynamic hysteresis model satisfying the properties of hysteresis. The purpose of this work is to develop a novel method that expresses the local dynamics of the Duhem model by a linear system model. Our approach utilizes a certain type of fuzzy system that is based on Takagi-Sugeno (T-S) fuzzy models. The proposed T-S fuzzy Duhem model is achieved by fuzzy blending of the linear system model. A simulated example applied to shape memory alloy actuators, which have typical hysteretic properties, illustrates the applicability of our proposed scheme.

• Korean Journal of Agricultural Science
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• v.43 no.5
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• pp.788-793
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• 2016

Post-weaning diarrhea (PWD), mostly caused by enterotoxigenic Escherichia coli (ETEC), remains to be a major source of economic loss in swine industry. The use of the ETEC-oral challenge model is often applied to mimic unsanitary commercial swine farm conditions where pathogens and unknown complex microbes exist and can cause severe infections in pigs. The purpose of this study was (1) to estimate ETEC density using spectrophotometric computation, (2) to determine survivability of ETEC after storing at $-20^{\circ}C$ for 7 days, and (3) to evaluate survivability of ETEC after blending with diluted sweeteners (0, 5, 10, 20, and 40% sucrose in phosphate buffered saline [PBS]). Cell density was quantified using UV-VIS spectrophotometer and counting ETEC colony forming units (cfu) at 0, 30, 60, 90, 120, 150, 180, 210, and 240 min. The established linear equation ($y=0.0031x^2-0.0079x+0.0043$ and $y=0.0046x^2-0.0151x+0.0113$) was used for robust quantification of each ETEC cell density. ETEC stored at $-20^{\circ}C$ showed 108 cfu/mL after thawing and incubation. When ETEC was blended with sweeteners (20 and 40%), survival of ETEC was decreased by 58 and 54% in 5 min post blending. However, addition of 20% of sweetener resulted in a higher survivability than those with other media concentrations. Therefore, the use of ETEC-oral challenge model would be possible as a stable method if we could confirm the appropriate medium that increases survivability of ETEC in weaner pigs.

• Horticultural Science & Technology
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• v.29 no.3
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• pp.201-210
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• 2011

This experiment was conducted to investigate physical and chemical characteristics by volume fractions of root media using peatmoss, perlite, and vermiculite, along with effects on the growth of pot chrysanthemums (Dendranthema ${\times}$ grandiflorum 'Vemini') in a C-channel mat irrigation system. To evaluate the physico-chemical properties of 20 root media, the bulk density, particle density, total pore space, pore space, ash content, organic matter, pH, and electrical conductivity were measured and data were analyzed using principal component analysis (PCA). PCA scores revealed that physico-chemical properties changed by the blending of peatmoss, perlite, and vermiculite. The 20 root media were divided into three main groups by hierarchical cluster analysis. At the end of the experiment, the pH and EC of the root media were measured from media divided into four layers. The pH of root media without plants showed a strong linear relationship and the pH of root media with plants increased exponentially. The change of EC in the root medium was indicated as a hyperbolic curve. Plant growth characteristics according to growth in the 20 root media were analyzed by PCA. It was found that the mixing ratios of the root media affected plant growth characteristics. Therefore, mixing ratio is an important factor for pot-plant production in a subirrigation system.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.14 no.6
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• pp.525-532
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• 2001

In this paper, physical properties and electrical characteristics of linear low density polyethylene(LLDPE) films blended with ethylene vinyl acetate(EVA), containing polar groups within it, were investigated to improve defects of polyethylene(PE) such like space charge accumulation and tree growth. Blending method changes super-structure of LLDPE, having a great influence on electrical characteristics. For analysis of physical properties, FTIR, XRD and DSC methods were executed, and for electrical characteristics, volume resistivity and dielectric strength were measured with the varying temperature. From the results, it is confirmed that bled specimens tend to be safe to varying temperature, and specially of 70:30 and 50:50 have a good performance.

• Journal of the Korean Society of Industry Convergence
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• v.18 no.2
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• pp.129-138
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• 2015

This study describe a new method to control posture and velocity for a wheeled mobile robot using visual feedback control method with a position based visual feedback. To slove the problem of vibration phenomena which were shown in the previous researches using a simple switching function based on a threshold, the proposed visual servo control law introduces the fusion function based on a blending function. The chattering problem and rapid motion of the mobile robot can be eliminated. And we consider the nonlinearity of the wheeled mobile robot unlike the previous visual servo control laws using linear control methods to improve the performances of the visual servo control law. The proposed posture control law using visual servoing is verified by a theoretical analysis and simulation and experimental results.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.60 no.8
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• pp.1577-1585
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• 2011

This paper proposes a posture stabilization control algorithm for a wheeled mobile robot using hybrid visual servo control method with a position based and an image based visual servoing (PBVS and IBVS). To overcome chattering phenomena which were shown in the previous researches using a simple switching function based on a threshold, the proposed hybrid visual servo control law introduces the fusion function based on a blending function. Then, the chattering problem and rapid motion of the mobile robot can be eliminated. Also, we consider the nonlinearity of the wheeled mobile robot unlike the previous visual servo control laws using linear control methods to improve the performances of the visual servo control law. The proposed posture stabilization control law using hybrid visual servoing is verified by a theoretical analysis and simulation and experimental results.

• Transactions of the Korean Society of Automotive Engineers
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• v.1 no.1
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• pp.50-58
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• 1993

The ignition delay of diesel oil and fish oil blended with diesel oils was investigated at various pressure and temperature conditions in a constant volume combustion bomb. The evaporation and combustion duration of diesel oil and fish oil blended with diesel oils were respectively different in high and low temperature. The dependence of ignition delay on the temperature was different in high and low temperature ranges which were divided at the 773K. The dependence of ignition delay on the pressure was almost linear, regardless of the test fuels at the constant temperature(863K). The ignition delay became longer as the blending rate of fish oil increased at the constant temperature and pressure, but it was especially short with 20% fish oil blended with diesel oils.

• Journal of Korean Society for Quality Management
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• v.38 no.3
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• pp.413-424
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• 2010

Mixture experiments involve combining ingredients or components of a mixture and the response is a function of the proportions of ingredients which is independent of the total amount of a mixture. The purpose of the mixture experiments is to find the optimum blending at which responses such as the flavor and acceptability are maximized. We assume the quadratic or special cubic canonical polynomial model over the experimental region for a mixture since the current mixture is assumed to be located in the neighborhood of the optimal mixture. The cost of the mixture is proportional to the cost of the ingredients of the mixture and is the linear function of the proportions of the ingredients. In this paper, we propose mixture response surface methods to develop a mixture such that the cost is down more than ten percent as well as mean responses are as good as those from the current mixture. The proposed methods are illustrated with the well known the flare experimental data described by McLean and Anderson(1966).

• Elastomers and Composites
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• v.25 no.2
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• pp.97-102
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• 1990

Linear viscoelastic properties of 11 types of EPDM and 1 type of EPM rubbers have been measured at $210^{\circ}C$, using a RDS(Rheometrics dynamic spectrometer). The data base, i.e., complex viscosity, storage modulus, loss modulus, loss tangent and relaxation spectrum of the sample should be useful for rubber blending and compounding.