• Journal of Korea Spatial Information System Society
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• v.11 no.2
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• pp.119-132
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• 2009

Owing to the GIS technology, a vast volume of spatial data has been accumulated, thereby incurring the necessity of spatial data mining techniques. In this paper, we propose a new spatial data mining system named SD-Miner. SD-Miner consists of three parts: a graphical user interface for inputs and outputs, a data mining module that processes spatial mining functionalities, a data storage model that stores and manages spatial as well as non-spatial data by using a DBMS. In particular, the data mining module provides major data mining functionalities such as spatial clustering, spatial classification, spatial characterization, and spatio-temporal association rule mining. SD-Miner has own characteristics: (1) It supports users to perform non-spatial data mining functionalities as well as spatial data mining functionalities intuitively and effectively; (2) It provides users with spatial data mining functions as a form of libraries, thereby making applications conveniently use those functions. (3) It inputs parameters for mining as a form of database tables to increase flexibility. In order to verify the practicality of our SD-Miner developed, we present meaningful results obtained by performing spatial data mining with real-world spatial data.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.452-460
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• 2007

As a preliminary study for developing cooking techniques to improve cooked rice flavor, we surveyed consumer perceptions on purchasing rice and the consumption of cooked rice. The quantity of rice purchased by consumers was in the range of $1O{\sim}20$ kg. The purchase criterion for 50% of the subjects was the taste of the cooked rice, and half of the subjects bought their rice at a supermarket. A majority (90%) of the subjects consumed the rice within 1 to 4 months, storing it raw in the package (32.4%) or in a container at room temperature. The rice was cooked for 2 to 5 persons (65%), 1 to 2 times a day (70%) with a pressure cooker (76%). The rice and water volume were measured by eye. The cooked rice was eaten immediately (41.8%) or in 1 to 2 days (48.6%) by keeping it in an electric cooker (63.6%). The subjects perceived the rice cultivar (37.9%) as the major factor for the cooked rice flavor, as well as the region of origin (21.3%), and storage period (11.9%); the cultivars of Ilmi, Ilpoom and Chuchung were preferred. In conclusion, the consumers regard rice as a principal food; however, the methods to measure rice and water are not standardized. To improve the taste of cooked rice, consumers depend on cooking equipment and the rice cultivar.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.109-115
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• 1974

Milssal is a polished, partially gelatinized pressed wheat grain and it is being consumed in Korea. This study was conducted to establish 2 practical means of providing needed lysine to the Korean population through fortification of Milssal. The results are summarized as follow: Lysine infusion of Milssal was significantly higher than polished wheat grain and affected by such factors as time and concentration of infusion solution. Cooking characteristics including water-uptake ratio and expanded volume were apparently better than polished wheat. After conducting the series of fortification experiments under actual manufacturing conditions. a reasonable process was chosen. In the developed process. lysine HCl solution was sprayed instead of water to the cleaned and debranned wheat grains during the regular wetting process. There was no differences in appearance and taste of Milssal before and after fortification. Fortification of the protein of Milssal with lysine has been found to bring a significant improvement in the growth rate of rats and the protein efficiency ratio. Stability remained relatively high throughout the storage period(90 days at $10{\sim}20^{\circ}C$ or 30 days at $37^{\circ}C$).

• Journal of Wetlands Research
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• v.15 no.4
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• pp.573-583
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• 2013

Construction of large-scale structures such as dams would be suggested actively to cope with change of flood characteristics caused by climate change. However, due to environmental, economic and political issues, dams are not ideally constructed. Thus flood damage reduction planning projects would get started including washland or detention pond for sharing the flood in basin. The washland made artificially by human being is an area of floodplain surrounded by bank to be intentionally inundated by overflowing through overflow structure adjacent to main channel during flood season. Flood reduction capacity at just downstream of each washland could be affected by type, length, and crest elevation of overflow structure in addition to shape of design hydrograph, storage volume of washland, etc.. In this study flood reduction effects of washland are estimated for overflow weir type and gate type to compare the results of flood reduction respectively subjected to given hydrograph in sample site, the Cheongmicheon stream. It has been shown that even if gate type at overflow structure could yield more flood reduction than overflow weir type, economic aspect such as initial cost, operation cost and maintenance cost should be considered to select the type of overflow structure because flood reduction rate by gate type could not be significant value from engineering point of view.

• Journal of Korea Soil Environment Society
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• v.5 no.1
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• pp.13-23
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• 2000

The effects of operating condition of soil vapor extraction system and the characteristics of site on the remediation of oil contaminated soil were investigated. Thorough investigation showed that the site was contaminated with gasoline leaked from underground storage tank and the maximum concentration of BTEX and TPH were 1,081 ppm and 5,548 ppm respectively. The leaked gasoline were diffused to 6m deep and the area and volume of the polluted soil were assumed to 170$m^2$ and 1,000$\textrm{m}^3$respectively. The site were consisted of three different vertitical layers, the top reclaimed sandy soil between the earth surface and 3~4m deep, middle silty sand between 3~4m and 6m deep, and the bottom bedrock below the 6m deep. The air pemeability of soil was measured to 1.058-1.077$\times$10$^{-6}$ $\textrm{mm}^2$ by vacuum pump tests. The groundwater which level was 3~4m deep was observed in some areas of this site. The soil vapor extraction system which had 7.5 HP vacuum pump and 8 extraction wells was constructed in this site and operated at 8 hrs/day for 100 days. The BTEX was removed with above 90% efficiency where no groundwater and silty sand were observed. On the contrary, the efficiency of BTEX and TPH were dramatically decreased where groundwater and silty sand were observed. The flow rate of soil air induced by soil vapor extraction system was reduced in deeper soil.

• Journal of Navigation and Port Research
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• v.41 no.3
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• pp.119-126
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• 2017

As container vessels get larger, container terminals are also likely to grow. The problem that arises is that the growing volume should be handled in the same amount of time as before. Container terminals are introducing an automation system in order to overcome the limitations of existing manual methods and to continuously reduce operating expenses. Because, Manual handling of carrying containers gate in and out of terminals causes inaccurate data, which results in confusion. An alternative is for containers to be labeled with barcodes that can be scanned into a system with a scanner, but this takes quite a long time and is inconvenient. A RFID system, also known as a gate automation system, can solve these problems by reducing the time of gate management with a technology that detects number identification plates, helping operators more efficiently perform gate management work. Having said that, with this system, when container damage is detected, gate operators make and keep documents manually. These documents, which are insufficient evidence in proving container damage, result in customer claims. In addition, it is difficult for gate operators and other workers to manage containers, exposing them to danger and accidents. This study suggests that if an automation system is introduced at gates, containers can be managed by a video storage system in order to better document damage The video system maintains information on container damage, allowing operators the ability to search for videos they need upon customer request, also allowing them to be better prepared for customer claims. In addition, this system reduces necessary personnel and risk of accidents near gates by integrating a wide range of work.

• Food Science and Preservation
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• v.23 no.2
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• pp.218-224
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• 2016

The quality and shelf life of noodles containing onion powder (0, 3, 5, and 10%) were investigated. The pH of raw noodles decreased by increasing the concentration of onion power. The weight, volume, and water absorption of the cooked noodles were comparable, irrespective of onion powder concentrations. Color L and a values of raw noodles decreased, while b value increased by addition of onion powder. However, no considerable differences in color values were observed among the control and onion noodle groups after cooking (p<0.05). The total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles increased with increasing onion powder concentrations, although the latter had lower values. In the aspect of texture, the control group showed higher hardness and chewness than those of noodle containing onion powder, except for springiness. The results of raw noodle storage at $10^{\circ}C$ for 12 days indicated that raw onion noodles, especially those with 5% onion powder added, could be preserved for at least 6 days longer than the control noodle. In the sensory evaluation of cooked noodles, no significant differences in appearance, taste, flavor, texture and overall acceptability were observed between the control and onion noodle groups. This study indicates that the addition of 5% onion powder could improve the functionality and shelf life of noodles.

• Spatial Information Research
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• v.23 no.4
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• pp.57-66
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• 2015

At these day, owing to functional limitations and cost issues, used image map in web service have a problem which can not make exactly meet the user needs. This study aims to create an individual map for user suitable purposes using HTML5 technology that implement the vector map creation and its functions with services. The results of this study, the invisible problems of the tilting and rotation functions in image-based map utilizing the existing web environment were solved in HTML5 vector map. And to access the map information, by implementing the function of expressing the background and name data to selectively derive, various results were expressed in the map. Also, as a result of a comparison of performance the time required was measured at 0.88sec which comes in the range of the first loading time between 0.78sec and 7.56sec in a commercial map service, which showed the possibility of its commercialization. compared to 180GB of image maps for the production of a national map index system, the volume to produce a vector map was 2.5GB, a decrease by over 90%, which solved the issue of costs for a storage space. As a result, this study of HTML5 vector map design and implementation presented a plan for providing information suitable for the requirements of the users who use spatial information through utilizing a variety of information and expanding functions.

• Korean Journal of Agricultural Science
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• v.17 no.2
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• pp.102-114
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• 1990

This study was carried out to analyze the operation of the sluice gates by taking Sabkyo Reservoir as the model, and to examine the formulae of the design criteria for the Agricultural Land Improvement Project by hydraulic model experiments. The results were summarized as follows ; 1. According to the records of gate operation for 9 years, the mean height of the opened gates was 4.13 m, the mean number of operated gates were 4.04, the average annual number of operation were 67 times, the average annual operating time were 192.5 hours, and the average operating time were 2.88 hours. 2. The water supplied through Sabkyo Reservoir was 88.15 megatons per year, which was about 1.4 times the effective storage capacity. And the annual volume of pumping in May, which is the most water demanding season, was 29.56 megatons in average. 3. As the submerged orifice was transformed into the surface orifice, the suggested formulae for the orifice flow on the design criteria for the Agricultural Land Improvement Project showed a discontinuous line on the transition zone. It should be improved, because it is different from the real hydraulic phenomena. 4. The formulae for the orifice flow which are divided into the submerged and surface orifices are being used. However, these formulae could be substituted for the formular, $q=C{\cdot}W\sqrt{2gH_1}$, if the discharge coefficient considering the reservoir water level, the sea water level, and the gate opening height is used.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.287-287
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• 2017

The objective of this study was to evaluate difference of quality properties of between fresh cooked rice and re-heated cooked rice after retrogradation. Nine rice varieties raised by NICS were compared the properties of physicochemical, texture, sensory evaluation, toyo glossiness value, pasting properties. Among nine rice cultivars, the changes of weight and length-width ratio of after soaking as well as cooking showed how water absorbed in each rice granule. The amount of water absorption after soaking was highest in Wolback (semi-waxy), Hiami and lowest in Samgwang, Seonpum, Ilpum. After cooking, the amount of water absorption was high in Dasan 1 and Andabyeo, however low in Ilpum. In the length-width ratio after soaking, Wolback (semi-waxy cultivar) and Anda (indica cultivar) increase their volume relatively as their shape are while others increased more in length than width. Among cooked rice, the highest value of length-width ratio shows in Anda, Dasan1, Hiami and Seonpum, the Wolbak was similar to that of non-glutinous rice. After cooking, the others stored at $10^{\circ}C$ for 16 hours for retrogradation (imitated at convenience store). Then re-heated using by microwave. Pasting properties were considerably affected by storage temperature and periods of rice. The setback showed in the following order: Wolback (-92.25 RVU, the lowest retrogradation) < Seonpum (-35.20) < Chindle (-22.08) < Jungsanggold (-21.98). Toyo glossiness value of cooked rice showed in the following order: Chindle (82.40) > Samgwang (79.43) > Hiami (79.23). Sensory evaluation of re-heated rice of Jungsanggold, Samgwang, and Chindle were 78.97, 78.36, and 77.35, respectively. Hardness, elasticity, and toughness of re-heated rice ware increased compared to cooked rice, whereas cohesiveness was decreased. Hardness and elasticity is higher in Seonpum, Dasan1 and Hiami, toughness is higher in Jungsanggold, Samgwang and Wolbak. Cohesiveness of Jungsanggold and wolbak showed higher than others.