• Journal of Advanced Marine Engineering and Technology
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• v.40 no.1
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• pp.28-33
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• 2016

Batteries are used for main power engine in the fields such as mobiles, electric vehicles and unmanned submarines, for starter and lamp driver in general automotive, for emergency electric source in ship. These days, lead-acid and the lithium ion batteries are increasingly used in the fields of the secondary battery, and the lead-acid battery has a low price and safety comparatively, The lithium ion battery has a high energy density, excellent output characteristics and long life, whereas it has the risk of explosion by reacting with moisture in the air. But Recently, due to the development of waterproof, fireproof, dustproof technology, lithium batteries are widely used, particularly, because their usages are getting wider enough to be used as a power source for hybrid ship and electric propulsion ship, it is necessary to manage more strictly. Hybrid ship has power supply units connected to the packets to produce more than 500kWh large power source, and therefore, A number of the communication modules and wires need to implement the wire inspection and monitor system(WIIMS) that allows monitoring server to transmit detecting voltage, current and temperature data, which is required for the management of the batteries. This paper implements a low price type wireless inspection and monitoring system(WILIMS) of the lithium ion battery for hybrid vessels using BLE wireless communication modules and power line modem( PLM), which have the advantages of low price, no electric lines compared to serial communication inspection systems(SCIS). There are state of charge(SOC), state of health(SOH) in inspection parts of batteries, and proposed system will be able to prevent safety accidents because it allows us to predict life time and make a preventive maintenance by checking them at regular intervals.

• Journal of Life Science
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• v.26 no.3
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• pp.309-317
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• 2016

Industrial advancements have resulted in food culture development, followed by increased seafood consumption and large-scale seafood farming, which has been accompanied by an increased prevalence of fish disease. The antibiotic oxytetracycline (OTC) is commonly used to prevent and treat bacterial diseases in fish. However, overuse of OTC had led to negative aspects. In view of this, we conducted a research with regard to aspects of remnants on olive flounder skin, liver, and muscle through dipping treatment and oral feeding of OTC and analyzed the results with bioassay and HPLC quantitative analyses. The dipping treatment was carried out once with 25 g/ton/hr of OTC, and the oral treatment with 62.5 mg/kg body weight/7 days. The results underwent a bioassay analysis. The dipping group reacted only on the skin right after dipping, while the oral feeding group responded on the skin for 77 days after feeding and on the muscle for 14 days. In the dipping group, the HPLC quantitative analysis revealed remnants in the skin on the 37th day and on the 13th day in the liver group. No remnants were found in the muscle, even immediately after dipping. In the oral feeding group, there was a high concentration (1.07 mg/kg) of remnant in the skin, even on the 77th day. 0.56 mg/kg in the liver, even a small amount, and no remnant in the muscle on the 42nd day. To sum up, the results suggest that it will not be harmful to our body to observe the OTC withdrawal period of 40 days with the muscle because OTC will hardly remain on it. When using olive flounder for sashimi, the skin and liver should not be used for broth, as the quantity of OTC residue is several times higher than that found in muscle. As previous studies reported that the concentration of remnants gradually decreased with heating, so it was likely to lessen, depending on the cooking temperature.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.999-1005
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• 2014

This study was performed in order to compare the changes in Korean apples' qualities and antioxidant activity when stored at room temperature, $20^{\circ}C$, for fifteen days. The results showed that the weight, moisture content, soluble solid content, acidity, and hardness levels decreased as the storage period increased. However, pH and color value L increased as the storage period increased. Total phenol contents, total flavonoids contents, DPPH free radical scavenging activity, and vit. C contents of apples significantly decreased with increased storage period. Sensory parameters, such as appearance, sweetness, sourness, crunchiness, and overall acceptability of apples, also decreased as the storage period increased. Based on these results, if, the apple are being stored around $20^{\circ}C$, then, to have the highest quality, the apples should be sold within three days, We also suggested that it is desirable not to store the apples fore more than eight days.

• Journal of the Korean Society for Marine Environment & Energy
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• v.11 no.2
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• pp.78-85
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• 2008

We estimated the pollutant loads for the last 3 years based on the daily discharge at the Nakdong River dam(barrage) and spatiotemporal characteristics of seawater quality in the Nakdong river estuary to investigate the correlation between the pollutant load inflow rate and seawater quality. The main results from this research are summarized as follows. (1) The total discharge at the Nakdong River dam dam the last 11 years has been $224,576.8{\times}10^6m^3/day$. The discharge figures show that the maximum discharge occurs in August with $52,634.2{\times}10^6 m^3/day$ (23.4% of the year's volume), followed by July and Sep. in that order with 23.1 and 17%, respectively. (2) The pollutant load influx from the Nakdong River dam was composed of 307,591.3COD-kg/day, 128.746.1 TN-kg/day, and 107,625.8 TP-kg/day. (3) The surface temperature in the Nakdong River estuary was about $2.137^{\circ}C$ higher than that of the lower layer. The salinity of the lower layer was 2.209%o higher than that of the ocean surface. The salinity of the ocean surface decreased by up to 19.593%o due to the inflow of the discharge at the Nakdong River dam. (4) DO, COD, TN, and SS concentration levels tended to be higher at the ocean surface than in lower layers, whereas the reverse was true for TP. (5) The water mass at the ocean's surface and in the lower layers during the drought and flood seasons tended to be separated by the difference in densities due to the freshwater inflow.

• Korean Journal of Medicinal Crop Science
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• v.11 no.3
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• pp.201-206
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• 2003

This experiment was conducted to establish the standard of quality evaluation in peony root (Paeonia lactiflora Pall.) cultivated in Korea. The contents of extract and changes of extract pH in peony root with different root ages, cultivars and drying method were investigated. The contents of extract and changes of extract pH in peony root with the removed and the unremoved cork layer showed no difference among different root ages. On the other hand, the contents of extract in the root with the unremoved cork layer which was two- to four-year-old, were higher by 3.7 to 9.2% than those in the root with removed cork layer. This suggests that cork layer might be a good source of extracts. The contents of extract in root of Youngchonjakyak in both the removed and the unremoved cork layer were 36% and 30%, respectively and were higher than of Euisungjakyak and Jomjakyak, but the extract pH was not significantly different among three cultivars which were four-year-old. It showed that the contents of extract and the changes of extract pH in peony root with the removed and the unremoved cork layer of Euisungjakyak, which being four-year-old, showed clear difference at various drying methods. Among the different drying methods, it showed that the contents of extract of that with unremoved cork layer in the room temperature drying method was 32.8%, and that of root with the removed cork layer in the $80^{\circ}C$ hot water treatment drying method was 28.1% which were the highest values, respectively. The pH of extract in freeze drying was the highest (about 5.1), and the $80^{\circ}C$ hot water treatment drying showed the lowest (about 3.7).

• Korean Journal of Ichthyology
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• v.1 no.1_2
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• pp.9-18
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• 1989

Blenniid fish, Istiblennius stellifer(jordan et Snyder) is distributed in the coastal waters of south-eastern Korea and Japan. Matured adults of blenniid fish were collected from the rocky shore of Namchun-dong, Nam-gu, Pusan, Korea on May 15, 1988. The fertilized eggs were incubated and the larvae were reared in laboratory. The eggs of this species were demersal and adhesive, and their diameters varied from 0.84 to 0.88 mm(mean 0.86 mm, n=30). They have a number of small oil globules. The water temperature throughout incubation ranged from 18.5 to $23.3^{\circ}C$ and salinity was maintained at $28.2-29.5\;^{\circ}/_{\circ\circ}$. The hatching took place in 130 hours after fertilization. The newly hatched larvae were 2.70 mm in total length with 11 (abdominal)+22~25 (caudal)=33-36 myomeres. The larvae absorbed the yolk material and oil globule completely in 10 days after hatching and became postlarvae. Total lengths of the larvae reached 4.65 and 5.75 mm in 10 and 13 days after the hatching, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1474-1481
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• 2011

This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 ${\mu}M$ were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 ${\mu}M$ in size. Durum rimachinata had more protein (13.84${\pm}$0.03) and ash (0.70${\pm}$0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.

• Journal of Chest Surgery
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• v.31 no.10
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• pp.919-923
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• 1998

Background: Calcific degeneration is unavoidable in either homo- or heterografts implanted in the human body. We have developed a calcification-resistant cardiovascular tissue patch using a novel technique of anticalcification. Materials and methods: Fresh bovine pericardium was harvested at the slaughter house and transfered to the laboratory in Hank's solution. After trimming and fixing the pericardium, it was embedded in 4$^{\circ}C$ 0.65% glutaraldehyde for a week and then washed by phosphate-buffered saline(PBS) of pH 7.4. This prepared pericardium was then stored in 2.5% sulphonated polyethyleneoxide(PEO-SO3) solution for 2 days at room temperature and reversed by 4$^{\circ}C$ NaBH4 solution for 16 hours. To evaluate the calcification-resistance of surface modified bovine pericardium with PEO-SO3, either glutaraldehyde- treated(GA group, n=4) or PEO-SO3-treated pericardial patch(PEO-SO3 group, n=4) was implanted into adult mongrel dog to reconstruct the main pulmonary artery and the descending aorta using a partial clamp technique. After 1 month follow-up, the implanted patches were retrieved to evaluate the pathologic findings and the content of calcium and phosphorous. Results: The PEO-SO3 group showed substantially less retraction and significantly less calcium deposition than the GA group in both aortic(7.10$\pm$1.05 vs. 13.81$\pm$2.33 mg/g of dried tissue) and pulmonary positions(1.55$\pm$0.29 vs. 6.72$\pm$0.70 mg/g)(p<0.01). Phosphorous contents were also less in the PEO-SO3 group than the GA group significantly, 8.11$\pm$1.07 mg/g vs. 19.33$\pm$4.31 mg/g in the aortic and 2.58$\pm$0.40 vs. 12.60$\pm$3.40 mg/g in thepulmonary position(p<0.01). Conclusions: These findings suggest that PEO-SO3 modified bovine pericardium is highly calcification-resistant but further study is needed to evaluate the long-term biological safety and compatibility of the prosthesis.

• Korean Journal of Poultry Science
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• v.15 no.3
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• pp.229-246
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• 1988

These studies were conducted to investigate the effects of dietary protein and metabolizable energy(ME) levels on layer performance during summer period. Total 480 ISA Brown egg-type layers ageing 49 weeks housed 2 birds per cage with 4 replictes of 20 birds were employed in this study. Mean environmental temperature over experimental period ranged from 22.3$^{\circ}$to 29.5$^{\circ}C$. The treatments consisted of dietary ME levels of 2500, 2700, 2900kcal/kg of diet containing 15% and 17% protein, respectively, to provide $3{\times}2$factorial design. As metabolizable energy level increased form 2500 to 2900 kcal/kg of diet, daily feed and protein intake, egg production. egg weight, egg mass decreased, but the reverse was true for the daily energy intake, energy requirement and feed costs per kg egg. Feed conversion(kg feed/kg egg) and viability were not affected by the dietary energy levels. However, there were no significant difference in egg production, protein requirement per kg egg, and egg weight between those hens fed 2500 kcal ME/kg diets and those fed 2700 kcal ME/kg diets, and no difference was found in egg weight between those fed 2700 kcal ME/kg and those fed 2900 kcal ME/kg, either. In addition, no specific trend was observed in protein requirement per egg by the different level of metabolizable energy in diets. On the other hand, as dietary protein level increased from 15 to 17%, daily protein in-take, egg production, egg weight, egg mass, and protein requirement and feed costs per kg egg increased, but feed and energy requirement per kg egg decreased, and no significant difference in the daily feed and energy intake and viability were observed among dietary protein levels. It was concluded that metabolizable energy level of 2500 kcal/kg of diet and 17% dietary protein level were considered to be adequate to support the optimum productivity of layers during summer period.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.