• Journal of IKEEE
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• v.26 no.1
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• pp.19-26
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• 2022

In this paper, we propose an algorithm that applies a different variable lambda to each loss value to solve the performance degradation caused by domain differences in LwF, and show that the retention of past knowledge is improved. The lambda value could be variably adjusted so that the current task to be learned could be well learned, by the variable lambda method of this paper. As a result of learning by this paper, the data accuracy improved by an average of 5% regardless of the scenario. And in particular, the performance of maintaining past knowledge, the goal of this paper, was improved by up to 70%, and the accuracy of past learning data increased by an average of 22% compared to the existing LwF.

• Nuclear Engineering and Technology
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• v.56 no.7
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• pp.2859-2874
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• 2024

This paper presents the finite element deformation and failure simulation of a typical Korean high-power reactor vessel under a severe accident characterized by large break loss of coolant (LBLOCA) with in-vessel retention of molten corium through external reactor vessel cooling (IVR-ERVC) conditions. Temperature distributions calculated using Modular Accident Analysis Program Version 5 (MAAP5) as thermal boundary conditions were used, and ABAQUS thermal and structural analyses were performed. After full ablation, the temperature of the inner surface in the thinnest section remained high (920 ℃), but the stress remained relatively low (less than 6 MPa). At the outer surface, the stress was as high as 250 MPa; however, the resulting plastic strain was small owing to the low temperature of 200 ℃. Variations in stress, inelastic strain, and temperature with time in the thinnest section suggest that the plastic and creep strains are saturated owing to stress relaxation, resulting in low cumulative damage. Thus, the lower head of the vessel can maintain its structural integrity under LBLOCA with IVR-ERVC conditions. The sensitivity analysis of internal pressure indicates the occurrence of failure in the thinnest section at an internal pressure >9.6 MPa via local necking followed by failure due to high stresses.

• The korean journal of orthodontics
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• v.26 no.2 s.55
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• pp.153-162
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• 1996

Rapid maxillary expansion is widely used for the correction of anteroposterior discrepancies, constriction of the maxillary arch, etc. This experiment was undertaken to examine the serial changes in the osteogenesis as well as the collagen fiber bundles in the intermaxillary suture during the rapid maxillary expansion treatment. Four young female dogs aged 6 to 8 months old and not showing menarche yet were used for the experiment. The maxillary impression of dogs were taken, expansion device cast and Hyrax screw soldered at the midline in the 1st premolar area. RME device was delivered to the dogs and the activation of 0.25 mm per quarter-turn was done 2 times per day for 10 days until 5 mm separation was made. Separation of the maxilla was confirmed by X-ray. The animals were sacrificed on 0, 15, 30, 60 days from the finish of maxillary separation and preparations for light microscopy and surface electron microscopy were made. The sutures were cut into frontal serial sections for examination of the histological reactions. The following results were obtained and the conclusions made. 1. The edges of the two palatal plates bordering the midpalatal suture which at the beginning of the retention period were mainly composed of compact bone, underwent extensive resorption followed by new bone formation and gradually became spongy bone rich in bone marrow which in the 60 day retention animal became the compact bone with short intermaxillary suture space. During this transformation, newly formed trabecular bone tissues were added to the original margin. 2. Throughout the expansion period, the collagen fibers underwent successive changes such as stretching, loss of polarity, and finally fibrillogenesis. Towards the end of the expansion procedure, sharpey's fiber formation in newly formed bones were observed. 3. Bony spicules were found in the initial stage of retention on occlusal topographic X-rays, which later were confirmed to have ossified. 4. Judging from the histological changes occuring during the experimental expansion, excessive expansion will cause an excessive bleeding, and retard the remodeling of intermaxillary suture. According to the above results, the bone remodeling after rapid maxillary expansion was preceded by the migration of migratory cells into the intermaxillary suture area. The bone remodeling phenomena were on-going during the 2 months retention sample.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.7
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• pp.948-956
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• 2000

The effect of high and low level of feed intakes on nutrient digestibility, nutrient losses through methane, energy and protein utilization by goats fed on alfalfa (Medicago sativa L.) pellets based diets was investigated in this study. Twelve castrated Japanese goats were employed in two subsequent digestion and metabolism trials. The goats were divided into three groups, offered three diets. Diet 1 consisted of 100% alfalfa pellet, Diet 2 was 70% alfalfa pellet and 30% corn, and Diet 3 was 40% alfalfa pellet and 60% corn. The two intake levels were high (1.6 times) and low (0.9 times) the maintenance requirement of total digestible nutrients (TON). Rumen ammonia nitrogen ($NH_3$-N) level of Diet 1 was lower (p<0.001) compared to Diets 2 and 3, but the values were always above the critical level (I50 mg/liter), The pH values of rumen liquor ranged from 6.02 to 7.30. Apparent digestibility of nutrient components did not show differences (p>0.05) between the two intake levels but inclusion of corn significantly altered the nutrient digestibility. Diet 3 had highest (p<0.001) dry matter (DM), organic matter (OM), ether extract (EE) and nitrogen fee extract (NFE) digestibility followed by the Diet 2 and Diet 1. The crude protein (CP) digestibility values among the three diets were in a narrow range (70.1 to 70.8%). Crude fiber (CF) digestibility for Diet 3 was slight higher (p>0.05) than that for other two diets. When alfalfa was replaced by corn, there were highly significant (p<0.001) increases in DM, OM, EE and NFE apparent digestibility and a slight increase in the CF digestibility (p>0.05). There were no differences (p>0.05) in energy losses as methane ($CH_4$) and heat production among the diets but energy loss through urine was higher for the Diet 1. The total energy loss as $CH_4$ and heat production were higher for the high intake level but the energy loss as $CH_4$ per gram DM intake were same (0.305 kcal/g) between the high and low intake level. Retained energy (RE) was higher for Diet 3 and Diet 2. Nitrogen (N) losses through feces and urine were higher (p<0.001) for Diet 1. Consequently, N retention was lower (p>0.05) for Diet 1 and higher in Diets 3 and 2. It is concluded that inclusion of corn with alfalfa increased the metabolizable energy (ME) and RE, and retained N through reducing the energy and N losses. The high level of intake reduced the rate of nutrient losses through feces and urine.

• Korean Journal of Agricultural Science
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• v.37 no.2
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• pp.209-216
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• 2010

In order to understand the effects of a single or combined treatments of 1-MCP($1{\mu}L/L$) and $CO_2$(100%) on the firmness of melting type peach fruit(cv. Chunjungdo), fruit were harvested at commercial maturity and examined physiological changes including flesh firmness during 10 days of shelf-life. Firmness loss of fruit was delayed by both single and combined treatments of 1-MCP and $CO_2$. The treatment of 1-MCP was more effective than $CO_2$ treatment but no additive effective on firmness retention was found in the combined treatment. The upsurge of ethylene evolution occurred 5 days of shelf-life in air treated control but ethylene evolution gradually increased in fruit treated by 1-MCP and 1-MCP+$CO_2$. The suppression of ethylene evolution seemed stronger in $CO_2$ treatment. The respiration of fruit significantly inhibited up to 10 days except control where climacteric increase of respiration was found at 10 days of shelf-life. A molecular shift of pectic polymers(an increase of chelator soluble pectins and decrease of water soluble pectins) was induced by both 1-MCP and $CO_2$ treatments. An increase of water soluble pectins was coincident with firmness loss. The delay of firmness loss seemed to be associated with the migration of calcium to wall matrix, especially pectins, resulting in the increase of wall bound calcium. The polygalacturonase activity was significantly reduced by 1-MCP alone 1 day after treatment and increased to similar level of activity 5 days after treatment compared to other treatment except air treated control whereas pectin methylesterase activity seemed not to be affected by both 1-MCP and $CO_2$ treatments. Thus, the molecular shift of pectic polymers appeared not to be related with pectin methylesterase. Further study is required to clarify the softening mechanism associated with molecular shift of pectic polymers and the inter- or intra-cellular movement of calcium ions induced by postharvest treatments of 1-MCP and $CO_2$.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.77-85
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• 2021

Glucosylceramides (GluCer) are known to play an important role in both water retention and epidermal permeability barrier function in the mammalian stratum corneum. In this study, we investigated the effects of pineapple fruit extract containing glucosylceramides (PFEG) on the maintenance and recovery of skin barrier function using atopic dermatitis-induced animal models. Five-week-old male Hos:HR-1 mice were divided into four groups fed on standard diet, unsaturated fatty acids-deficient (HR-AD) diet, and HR-AD diet supplemented with 0.01% or 0.1% pineapple-GluCer. Skin barrier function was evaluated by transepidermal water loss (TEWL), dermal moisture content, moisture content of the stratum corneum and wrinkle formation. The control group (HR-AD administration group) showed increased transepidermal water loss (TEWL), while the epidermal moisture content and the moisture content of the stratum corneum slowly decreased. However, in the PFEG groups (with 0.1% or 0.01% glucosylceramide), the TEWL levels were significantly reduced at 2 weeks. The PFEG also helped maintain skin moisturizing function by significantly suppressing the decrease of the epidermal moisture content and the moisture content of the stratum corneum. These results show that the PFEG is effective for maintaining and improving the function of the skin barrier. Therefore, this study suggests that PFEG is a potential candidate material for skin functional foods.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.172-180
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• 2011

This study explores the quality characteristics of white pan bread added with perilla leaf powder, and the results are as follows. The WRC(water retention capacity) of PLP (perilla leaf powder) added to the bread dough increased as the addition increased, and the initiation temperature during the rapid visco analysis (RVA) increased with more additions, showing significant differences. The highest and the lowest viscosity of the sample decreased as the powder added increased. The brightness(L value) of the bread without the powder was the highest, and the redness (a value) and the yellowness (b value) showed significant differences among the samples. Hardness increased showing significant differences among the samples as the powder added increased Chewiness was the highest but preference value was the lowest in the sample with 7% of the powder. The lowest score was shown in the color of the sample with the most PLP added. Flavor was the lowest of 4.93 in the comparison sample without the leaf powder added while bitter taste scored the highest of 5.21 in the sample of 3% powder added. It was also the highest in overall acceptance while the sample with the most powder showed the lowest of 4.03. From these results, it can be said that the preference of bread with PLP seems to decrease when more than 5% of PLP is added.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.456-462
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• 1993

Parboiling, a popular technology used to protect rice from nutrient loss during milling and to increase the shelf-life of rice, was applied to barley kernels, and its effect on nutrient retention and chemical composition was evaluated. Before 36 days after ear emergence, barley kernels showed water content higher than 40%, and parboiling without presoaking resulted in at least 43% of gelatinization degree. This implies that soaking, an important step of parboiling, is dispensable for barley at milky stage. Parboiling did make little change in the appearance of the kernel after 31 days from ear emergence. Nonreducing sugars such as sucrose and raffinose remained unchanged while reducing sugars of barley was decreased by parboiling, with exception that maltose increased. Pearling led to decrease in crude protein, fat, fiber and minerals of barley sampled and parboiled on 36th day from ear emergence. Free sugars in the parboiled barley also was reduced with increasing pearling rate. Vitamin $B_1$ content of the parboiled barley was $260\;{\mu}g\;per\;100\;g$ as dry basis at 50% pearling rate, compared to $36\;{\mu}g$ for raw barley at same pearling rate. Thus parboiling appeared to be very effective in the retention of vitamin $B_1$ during pearling.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• The Journal of Korean Academy of Prosthodontics
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• v.58 no.2
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• pp.137-144
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• 2020

Implant-fixed prostheses and removable partial dentures are widely used as a traditional treatment method for partially edentulous patients who have lost multiple teeth. Recently, there has been increasing interest in implant-assisted removable partial denture (IARPD), which additionally obtains retention and support using a small number of implants. The IARPDs have higher retention, stability, and aesthetics than conventional removable dentures. It also has the effect of reducing the cost as well as the burden of surgery by placing a small number of implants at the edentulous site. In this case, the patient with a partial edentulous state that has multiple numbers of tooth loss in maxilla initially planned to be treated with implant fixed prosthesis. However, the treatment plan was changed to IARPD using Bar and Locator due to several factors. The clinical results were satisfactory on the aspect of esthetic and masticatory function.