• Korean Journal of Environmental Agriculture
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• v.28 no.1
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• pp.47-52
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• 2009

The aim of this study was to evaluate the effect of yeast(Saccharomyces exiguus SJPAF1, referred to as SA) addition on odor emission and contaminants reduction in piggery sluny. Four different rates of yeast addition were compared: no addition(SA0), 0.7L(SA0.7), 1.0L(SA1.0), and 1.5L(SA1.5) to one tone of piggery slurry. Odor emission tended to decrease with increasing the yeast application with concurrent effects of changes in temperature on outside of reactors. Particularly, reduction in ammonia emission was proportional to the yeast application rate; it reduced from 161.1 ppm in SA0 to 47.1 ppm in SA1.5 after 6 days of treatment Decomposition of piggery shiny by yeast increased to 13.8% more in SA1.5, and total amounts of piggery slurry decreased to 12.5% in SA1.5. Total coliforms were detected below 30MPN $ml^{-1}$ in SA1.5, while $8.3{\times}10^3$ MPN $ml^{-1}$ of Total coliforms were found in SA0. However, the effect of yeast addition in piggery slurry seemed to have no influence on the removal efficiency of contaminants such as BOD, COD, $NO_3^{-}-N$, $NH_4^{+}-N$, $PO_4^{-}P$. Consequently, the yeast(Saccharomyces exiguus SJPAF1) addition of 1.5% in the piggery sluny seems to have potential applicability for improving agent of pig-farm environment.

• Transactions on Semiconductor Engineering
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• v.2 no.1
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• pp.1-8
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• 2024

When processing depthwise separable convolution, low utilization of processing elements (PEs) is one of the challenges of systolic array (SA). In this study, we propose a new SA architecture to maximize throughput in depthwise convolution. Moreover, the proposed SA performs subsequent pointwise convolution on the idle PEs during depthwise convolution computation to increase the utilization. After the computation, we utilize unused PEs to boost the remaining pointwise convolution. Consequently, the proposed 128x128 SA achieves a 4.05x and 1.75x speed improvement and reduces the energy consumption by 66.7 % and 25.4 %, respectively, compared to the basic SA and RiSA in MobileNetV3.

• The Korean Journal of Mycology
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• v.40 no.4
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• pp.299-302
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• 2012

Yeast cell wall extract (YCWE) was treated on leaves and roots of pepper seedlings at the dosage of 4 mg/mL and salicylic acid (SA) production in pepper was detected by ultra high performance liquid chromatography (UHPLC). The SA production in pepper stem was induced by YCWE. SA was produced at the highest level of 20.29 ${\mu}g/g$ after 48 hrs of foliar spray with YCWE, which is 3.7 times higher than that of root perfusion with YCWM. SA production was gradually reduced after 72 hrs of YCWE treatment.

• The Research Journal of the Costume Culture
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• v.7 no.2
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• pp.220-224
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• 1999

This study is concerned with the names of is sa mai(잇사매) and ham sa mai(함사매). Origins and meanings of these terms were traced and examined. Some significant findings can be summarized as follows : Korean word is sa mai(잇사매) was a compound word. Korean character is (잇) is derived from Chinese character i, and sa mai(사매) in Korean means sleeves 神 in Chinese character. The character ham in Ham sa mai(함사매) is its origin in Chinese : Korean character ham was Korean pronounciation of the Chinese character, han. ham sa mai is a compound word of ham(함) (Korean), (han ) (Chinese) and sa mai(사매) sleeves(Korean). Thus, first characters of is(잇) in is sa mai(잇사매) and ham(함) in ham sa mai(함사매) are originated from Chinese, where as the word sa mai in the end of is sa mai and ham sa mai is pure Korean. Both character i and ham(han, Chinese) in Chinese means a jaw. Thus, both is sa mai(잇사매) and ham sa mai(함사매) means “jawed sleeves”. That is long and wide round sleeves with narraw wrists.

• Microbiology and Biotechnology Letters
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• v.31 no.1
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• pp.46-50
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• 2003

Lactococcus lactis SA72 from Jeot-gal (Korean traditional fermented fish foods) produces lacticin SA72. The influence of several parameters on the fermentative production of lacticin SA72 by Lactococcus lactis SA72 was studied. MRS medium among several media was selected for enhanced bacteriocin production. The mean growth rate and bacteriocin productivity of L. lactis SA72 increased as the initial pH of the media increases. The highest lacticin SA72 activity was detected 3,200 AU/ml at pH 6.0, $32^{\circ}C$, and 1% (inoculum size, v/v) in the jar fermenter. Enhanced production of lacticin SA72 was investigated by a fed-batch cultivation with the intermittent feeding of the concentrated glucose solution. Under the optimized conditions, lacticin SA72 activity finally reached to 6,400 AU/ml.

• Journal of Environmental Science International
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• v.4 no.4
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• pp.15-15
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• 1995

ABA and SA showed different effect on stomatal closing on same condition. The addition of 1 M salicylic acid to fully opened stomata resulted in a significant reductionn of 22 % in stomatal aperture. However, 1 mM ABA reduced 73 % of stomatal aperture. The light absorption spectra of the salicylic acid solution showed that SA was degraded within 1 hour. Therefore, SA solution was resupplied % the detached epidermis every 30 min. during incubation and it was found that even at 10 $mu$M SA induced stomatal closing significantly. Its effect was also greatly pH dependent. The reduction of stomatal aperture caused by 1 mM SA was most effective at lower pH (pH 7.2, 5 %: pH 6.2, 40 %; pH 5.2, 78 %). Therefore, if SA was properly treated to the epidermal strips in the medium, the effects of SA on stomatal closing were similar with those of ABA.

• Journal of Environmental Science International
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• v.4 no.4
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• pp.317-321
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• 1995

ABA and SA showed different effect on stomatal closing on same condition. The addition of 1 M salicylic acid to fully opened stomata resulted in a significant reductionn of 22 % in stomatal aperture. However, 1 mM ABA reduced 73 % of stomatal aperture. The light absorption spectra of the salicylic acid solution showed that SA was degraded within 1 hour. Therefore, SA solution was resupplied % the detached epidermis every 30 min. during incubation and it was found that even at 10 $\mu$M SA induced stomatal closing significantly. Its effect was also greatly pH dependent. The reduction of stomatal aperture caused by 1 mM SA was most effective at lower pH (pH 7.2, 5 %: pH 6.2, 40 %; pH 5.2, 78 %). Therefore, if SA was properly treated to the epidermal strips in the medium, the effects of SA on stomatal closing were similar with those of ABA.

• Korean Journal of Microbiology
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• v.54 no.1
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• pp.77-78
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• 2018

Staphylococcus aureus is a Gram-positive and a round-shaped bacterium of Firmicutes phylum, and is a common cause of skin infections, respiratory infections, and food poisoning. Bacteriophages infecting S. aureus can be an effective treatment for S. aureus infections. Here, the draft genomic sequence is announced for a lytic bacteriophage SA7 infecting S. aureus isolates. The bacteriophage SA7 was isolated from a sewage water sample near a livestock farm in Chungcheongnam-do, South Korea. SA7 has a genome of 34,730 bp and 34.1% G + C content. The genome has 53 protein-coding genes, 23 of which have predicted functions from BLASTp analysis, leaving the others conserved proteins with unknown function.

• The Korean Journal of Malacology
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• v.28 no.4
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• pp.343-347
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• 2012

The growth rates of offspring of selected abalone (SA), Haliotis discus hannai, population for rapid growth were compared to those of offsping of the control abalone (CA) at bred under the same condition. The growth traits (shell length, shell breadth and total weight) of SA were significantly faster than those of CA at this experiment. At the 45th day and 90th day, the growth rates in shell length of SA were estimated 31.7% and 17.8% faster than those of CA, total weight of SA were estimated 43.7% and 25.6%, respectively. Moreover, the relative growth rate between shell length and total weight of SA showed significant differences higher than one in CA at 90th day. The results suggest a possibility of improving the growth rate of cultured abalone using selection techniques.

• Korean Journal of Plant Tissue Culture
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• v.22 no.2
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• pp.59-64
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• 1995

Effects of salicylic acid (SA) on anthocyanin synthesis in cell suspension cultures of grapes (Vitis vinifera L.) were investigated. tow concentrations (0.1 to 1$\mu$M) of SA did not affect the cell growth and anthocyanin accumulation whereas high concentrations (5 to 10$\mu$M ) of SA inhibited cell growth with increasement of anthocyanin synthesis. Five micromoles of SA promoted anthocyanin accumulation 4 folds compared to control cells. When SA was treated on the different culture times (0 to 7day), the highest pigment accumulation was obtained at the cells of second day. A low productivity of anthocyanin under continuous dark incubation was also recovered by adding SA which mimicked light irradiation effect These results suggest that SA is one of essential agents in anthocyanin biosynthesis.